I experimented with adding wine and dark chocolate to a sauce. The result was generally OK, but the wine was not strong enough in comparison to the chocolate, I would have liked more of its taste to come through.
I knew that I will need a strong, assertive flavor for this combination, so I got a bottle of dry Cabernet Sauvignon, the label called it "spicy" and recommended it for dark sauces and beef dishes. But when I tried the wine, it turned out to be OK in taste, but too light for this application. I would have liked more bitterness and earthy notes, less fresh/sour taste.
What could have helped me find such a wine? Which grape variety (or region, for wines sold by region) would have been a better choice? Are there other signs which would have indicated such a taste? For example, I know that a Gran Reserva wine is supposed to have a better, smoother taste due to better production, but would it also have predicted a wine with a heavier taste? Would barrel-aged wine have had that taste?
If possible, I would like to hear about European wines, because I pay less for an European wine than for the same quality imported wine. But if you have continent-independent advice or can only name wines from other continents, that's still OK, there are lots of imports here.