Dale Williams wrote:

> I certainly have never had a chocolate flavored wine, but I have detected
> nuances of chocolate in many wines. The most common have been in
> somewhat-internationally styled (low-acid, highly extracted, lots of toasted
> oak) Right Bank Bordeaux (so probably mostly Merlot, with some Cab Franc and
> Cab Sauvignon).

That makes sense, Dale, although the most pronounced flavor of chocolate I've
ever noticed in a wine was in the '82 Branaire Ducru when tasted in the late
'80s.

Mark Lipton