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Spencer Bay Pinot Chocolate Sauce

Cook time: 5 – 10 minutes

Difficulty: easy

6 servings



  • 100g Good quality dark eating chocolate, broken into pieces
  • 1½ cups Spencer Bay Pinot Noir
  • 3 tablespoons Brown sugar
  • 1 Cinnamon stick, broken
  • 2 Star Anise
  • 1kg Fresh ripe cherries



  1. Combine chocolate, red wine, brown sugar, cinnamon and star anise in a small saucepan. Bring to the boil, stirring constantly with a wooden spoon. Simmer for 5 minutes, stirring frequently, until the chocolate has melted and the syrup is thick and smooth.

Serve cherries with a bowl of chocolate pinot noir sauce on the side to dip cherries in to.