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graham
 
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Default semi-sweet chocolate - any differences?


"H. W. Hans Kuntze" > wrote in message
...
graham wrote:

SNIP
Indeed, many red wines are described as being “chocolatey” or having
cocoa flavors that surface during a thoughtful tasting.
--
Grue$$e.

I recently drank a red that was so chocolatey that I pitched the rest of the
bottle. That's one flavor that I now try to avoid. It tends to occur more
often in New World reds that are over-oaked so I now drink French, Italian
and Spanish most of the time. When i feel like splurging on a good bottle,
I go for a good Bordeaux.
Graham