Chocolate Cheesecake

[freckle]

Im planning on serving chocolate cheesecake to a small group and need a suggestion on a compatible wine. I prefer something chilled.
Thanks!

[Innkeeper]

Hi Freckles, and welcome to the Wine Board. Despite what "others" might say, would go with a Hardy's Shiraz, Sparkling Australian Wine.

[Bucko]

Well, with this post I become a member of the FBC (Foodie Blabbermouth Club). [img]http://www.wines.com/ubb2/biggrin.gif[/img]

Innkeeper has been breathing too much cool salt breeze again. You want to find yourself a nice Late Bottled Vintage Port for that chocolate cheesecake; then go sit on the deck and light up a nice Macanudo to finish off the Port with.

Bucko

[Innkeeper]

Booooooooring!

[Bucko]

Wrooooong! Nothing better that Port and chocolate, or Port and Stilton. Now I could have said 1970 Taylor, but not many folks have that in the cellar......

Bucko

[Botafogo]

If you want something that contrasts against the weight of the dessert instead of adding to it you could try a Moscato d'Asti, Sangue di Giuda or Brachetto d'Aqui, all medium sweet, low alcohol, slightly sparkling wines. The Moscato has classic orange and spice flavors, the others are red with darker fruit flavors.

[Innkeeper]

At least Roberto's choices can be chilled as the poster requested.

[Thomas]

A still Muscat would also do nicely too--maybe Ottonel which has a fine orange-like flavor. That said for the chilled wine I ask: why does it have to be chilled wine?

Even though the Buck ravaged my stellar reputation with his FBC remark, I tend to agree with him about Port (or Madeira) with chocolate; there are fine red wine examples, but they simply are not as fine or finer, and in my always humble opinion, the red wine loses some of its appeal in the process.