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Old 13-01-2004, 08:06 AM
BFSON
 
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Default Did I once have a "Chocolate" flavored wine??

San Antonio winery in Southern California still makes a wine that has a
chocolate flavor component added to it.(Doesn't work for me but ....)

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Old 13-01-2004, 06:16 PM
Dean Macinskas
 
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Default Did I once have a "Chocolate" flavored wine??

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


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Old 13-01-2004, 06:24 PM
Eric Reichenbach
 
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Default Did I once have a "Chocolate" flavored wine??

Agreed. Aussie Shiraz. Most recent example for me was the Thorn Clarke
'Shotfire Ridge'. Isn't it a common characteristic in the Barossa
Valley?

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Old 13-01-2004, 09:42 PM
Midlife
 
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Default Did I once have a "Chocolate" flavored wine??

We have found that Amarone della Valpolicella (Amarone, for short) has a
definite chocolate component, although the notes I've seen usually refer to
it as caramel or butterscotch. It's made from dried grapes, so the flavors
are highly concentrated and quite sugary. This is an Italian wine which
should be available at most wine shops (not Super Markets, as a rule).
Prices seem to run between US$10 (Trader Joe's, for example) and US$40.

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



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Old 13-01-2004, 10:04 PM
Mark Lipton
 
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Default Did I once have a "Chocolate" flavored wine??

Quite a few people that I've tasted with will identify chocolate flavors
in young red wines that have tannins and new oak in their flavor
profiles (some will also refer to mocha). In my experience that
happens most often with young, ageworthy California Cabernets and some
young Bordeaux.

HTH
Mark Lipton




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Old 13-01-2004, 10:09 PM
Nils Gustaf Lindgren
 
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Default Did I once have a "Chocolate" flavored wine??

"Midlife" skrev i meddelandet
...
We have found that Amarone della Valpolicella (Amarone, for short) has a
definite chocolate component, although the notes I've seen usually refer

to
it as caramel or butterscotch. It's made from dried grapes, so the

flavors
are highly concentrated and quite sugary. This is an Italian wine which
should be available at most wine shops (not Super Markets, as a rule).
Prices seem to run between US$10 (Trader Joe's, for example) and US$40.


I´d treat an Amarone that cost USD 10 with deep suspicion. I remember
reading (in Decanter, I think) that you couldn´t even produce the juice for
the wine for less than about USD 10. Remember, whole clusters of grapes are
left to dry for about 3 months, leaving about 25 % of the water (if I
remember correctly) ... prices starting about USD 40 is more like it.

And, what´s more, a good Amarone is _worth_ it.

Cheers!

Nils Gustaf

--
Respond to nils dot lindgren at drchips dot se


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Old 14-01-2004, 02:50 AM
Dana Myers
 
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Default Did I once have a "Chocolate" flavored wine??

Mark Lipton wrote:

Quite a few people that I've tasted with will identify chocolate flavors
in young red wines that have tannins and new oak in their flavor
profiles (some will also refer to mocha). In my experience that
happens most often with young, ageworthy California Cabernets and some
young Bordeaux.


Yup. I had a '98 Lokoya last year that had a distinctive note
of unsweetened chocolate... I could have sworn it had been added
if I didn't know better.

Dana
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Old 14-01-2004, 05:17 PM
Jan Bøgh
 
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Default Did I once have a "Chocolate" flavored wine??

wrote in message


Any thoughts??


Heavy amarones should do it.

regards
Jan


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Old 14-01-2004, 10:35 PM
Dale Williams
 
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Default Did I once have a "Chocolate" flavored wine??

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).
Dale

Dale Williams
Drop "damnspam" to reply
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Old 14-01-2004, 11:12 PM
Mark Lipton
 
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Default Did I once have a "Chocolate" flavored wine??



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



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Old 14-01-2004, 11:40 PM
dick
 
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Default Did I once have a "Chocolate" flavored wine??

I have had a port like wine from France that was the most Chocolate like...

The bottle was a gift from a little restaurant in Monptparnasse, "le parcs
de cerf".

Great place. I went in for lunch or dinner 4 days in a row...then after a
barge trip returned many times.

Owner gave to me before returning to states.

Wish I could remember the name but it was great. I have the empty bottle
somewhere.


"Mark Lipton" wrote in message
...


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





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