This Issue: The Magic of Chocolate and Wine

Marvin R. Shanken, Thomas Matthews
Issue: October 31, 2002

The very thought of a rich chocolate dessert sets our mouths watering... like the warm chocolate cake that's become so popular on restaurant dessert lists—you cut into a dome of moist, dark cake to release a pool of melted bittersweet chocolate.

For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 2002.

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