> wrote in message
...
> About 10 years ago I had tasted a red wine at a restaraunt and it had sort
> of a "chocolaty" flavor or aftertaste, which I found quite appealing....I
> hadn't been eating chocolate, and I know for sure it was the wine that
gave
> me this pleasant flavor....
> Any ideas as to what I may have been drinking?? I am relatively
> inexperienced, like Merlots and Grenache....but that "chocolaty" flavor
> would be a real treat again.....
> Any thoughts??
>
> thanx in advance
>
I often get chocolate and raspberry notes from Australian shiraz. Peter
Lehman's "The Barossa" is a good example.

Regards,
Dean