Recipe by Anne DuVigneaud

Pairing with Navarro 2004 White Riesling, Cluster Select Late Harvest

This scrumptious recipe is a Harvest Lunch favorite with the Navarro Vineyards crew. The rich, intense chocolate flavors make it a smooth-as-silk indulgence. We thought we'd share this fine recipe so that you may enjoy it with the Cluster Select Late Harvest Riesling.

• 6oz. best quality semisweet chocolate
• 6 large eggs (room temperature), separated
• 1 Tbsp espresso or other strong coffee
• a pinch of salt

Coarsely chop the chocolate and melt in a double boiler with the coffee over not quite simmering water. Beat the egg yolks until they turn a pale yellow and form a ribbon. Stir the heated chocolate in a slow dribble into the yolks to cook them but not curdle them. Beat the egg whites until they form soft peaks. Add the pinch of salt then beat until stiff but not dry. Stir 1/4 of the white into the chocolate mixture then fold in the rest of the whites. Chill in custard cups or long stemmed glasses for several hours.

Serves 8.