I, peronally, am not a wine drinker, so I cannot comment upon the combination of wine and chocolate.
But my husband is a wine drinker extraordinaire, and he has always maintained that the sweetness of the chocolate clashes with the dry fruit flavours of Pinot Noir.
I really enjoy wine and have taken several classes and I completely agree with your husband.
In general, when pairing wines with chocolate, the stronger the chocolate, the more full-bodied the wine should be. (This is not anything I know personally. I got the information off the Internet.) So, therefore, white chocolate would go with sherry, and dark chocolate with Zinfandel.
Agree! Now, with that said, one of my wine professors told the students that it's okay to have wine with whatever you like having wine with whether it's a nice steak, a piece of pizza, or even chocolate, because wine is meant to be enjoyed.
It's a shame that it has to be dark chocolate, since I've always preferred milk chocolate. At least I'll still be getting in a vegetable. I claimed as a teenager that chocolate was a vegetable because it was made from the cacao bean. If it was made from a bean, it was a vegetable. Years later I was delighted to find that Compton's Children's Encyclopedia agreed with me.
Now that the big deal in marketing is to claim how loaded a product is with hidden vegetables, I'm going back to considering a chocolate chip cookie as a wonder food.
Dairy from the butter or milk chocolate, grain from the wheat flour, protein from the egg--extra if you add nuts, and of course beet sugar would be another vegetable.
Of course it's a stretch--I do usually use milk chocolate instead of semi-sweet chocolate, but if it's for my health...
Isn't it nice to hear that anything that tastes good is good for us for a change?