Paul Solis is an aspiring writer who currently dabbles in the field of law. When he’s not eating and drinking his way across his 7x7 heaven, San Francisco, he’s thinking about it. Born in the Midwest, he owes all understanding of wine to the Philadelphian BYO scene, forcing him to impress people with his selections.
“I’ll try the Madeira” I said to the sommelier. After retrieving a new bottle from the back of the wine bar, she poured a glass of the deep red wine and set it down. As I made a motion to begin my first sip, I heard: “wait a second; I have something for you to try.” A small dish was placed in front of me, filled with brownish-black disks. “Its chocolate,” she said in a matter-of-fact tone. “Oh, of course,” I responded, not totally understanding the pair of wine and plain pieces of chocolate. Then, as I tasted the bitterness of the chocolate combined with the smooth sweetness of the Madeira, I began to appreciate the origin of the slight smirk flashed by the sommelier. What a perfect match.