I think they go fine, too, but "fine" is about it. What I typically find is that while the chocolate is enhanced by the Port, it doesn't return the favor and so you end up missing out on the finer nuances of the Port. That's why I also prefer a nice LBV with chocolate desserts.Eric Menchen wrote:I guess I'm in the minority, but I think some VPs can go just fine with a heavy chocolate dessert.
I have also found that Tawny with an indication of age or an older Colheita stands up to a chocolate dessert better than a VP, so I think your choice of a 1986 Burmester Colheita will work well.
I would also recommend a Tawny with an indication of age or an older Colheita with the pork dish. A VP or LBV would go fine with beef tenderloin, but for pork you need something lighter. I'd go with at least a 20-yr old Tawny or a Colheita that's at least 30 years old, though, because the younger Ports might be a little too red for the meat.