We made this for a dinner a while back - Might be interesting with the blackberry wine. I'm thinking of playing with this some more.
From: Morgan Freeman & Friends - Carribean Cooking for a Cause
From the Ocean and Vine Restaurant on St. Barth's
Executive Chef :Greg Wangard
Chocolate & Port Wine Sorbet
2 cups water 3/4 c. sugar
1/2 c. cocoa powder 1 vanilla bean halved lengthwise
1/2 c. port wine 4 ounces bittersweet chocolate
In a medium saucepan, combine water, sugar, cocoa powder, vanilla bean, and wine. Bring to a boil, then reduce heat and add the chocolate stirring just until combined. Remove from the heat and strain. Place the bowl into a larger bowl filled with ice. Stir every 10 minutes until cool. Freeze in an ice cream maker according to the manufacturer's directions.