A Bittersweet Affair

With Valentine's Day approaching, restaurants and wineries are eager to set up dark chocolate and macho red wines, the sexy sirens of the epicurean world. Decadent dinners promise truffles, rich cakes and other chocolate delights. In Wine Country and Copia's annual Death by Chocolate Festival are just a few of the opportunities for tasting California's signature reds and equally elegant artisan chocolate together. But whether these two indulgences are soul mates or just a one-night stand depends on how they're paired. Hints for pairing wine and chocolate

Wine should generally be as sweet or sweeter than the dessert.
Match elements in the wine and dessert, such as nuttiness or fruitiness. Pair infused herbal flavors with wines that also have these notes.
Complex dark chocolate needs an equally complex wine. Look for chocolate that's 60 percent cacao or higher.
Experiment. Try sparkling red and white wines.
Remember the wines you taste and like -- or don't like.
At a restaurant, if you don't like the wine you're served, tell the sommelier so he or she can help select another you will like.
Expose your palate to new tastes.