Spicy Syrah

• For a traditional Black Forest cake, few wine pairings beat a Syrah from Washington, Australia or the French Rhone Valley. Steer clear of sweeter Syrah in favor of a warmer, more full-bodied variety. The jammy, fruity tones of this wine -- typically black cherry or currant -- make a nice complement to the cherry flavor of the cake while its spicy, tobacco undertones gently mingle with the chocolate. Keep a little Syrah handy for the next time you have rhubarb pie, too.

Port Perfection

• Port has a longstanding reputation as a dessert wine and the rule goes unbroken here -- the classic Douro Valley fortified wine plays very nice with a slice of Black Forest cake. Tawny -- a type of barrel-aged port made from red grapes -- goes particularly well, as it nutty taste complements the chocolate of the cake. Sweet port offers a pleasing contrast Black Forest cakes that have a slightly tart cream cheese icing.

Zesty Zinfandel

• If Black Forest cake proves one thing, it proves that few flavors go as well together as chocolate and cherries. By pairing your cake with a glass of late-harvest California Zinfandel, you can really take advantage of this flavor blend. These Zins often feature shades of cherry and raspberry -- the former heightens the fruit flavors already present in the cake while the tangy raspberries add additional complexity to bittersweet chocolate.

Bold Blackberry

• While wine pairings often revel in complex flavors, wild blackberry wine, a distinctly American vino, offers a boldly simple pairing for Black Forest cake. Especially if your cake features darker, richer chocolate, this full-bodied, intensely flavorful wine emboldens the flavors of the cake, lending the dessert a rich and fruity edge. Try it with chocolate mousse or black walnut cake as well.