We have some late-harvest Merlot grapes fermenting now that will be
made into port. We want to make a few bottles (lets say 1 gallon) into
a cherry chocolate port. Whats the best way to add these flavors? It
will have to be post-primary fermentation.

This is what I'm thinking. Frozen cherries or cherry juice and
powdered cocoa (how much of each?) mixed together, then added to small
samples of port until taste is good then add to 1 gallon just before
bottling.

Would it be better to add earlier?

Would a different form of chocolate and/or cherry be better?

Another winemaking friend suggests fermenting cherry and chocolate
together before adding, saying that this will provide a more subtle
taste this way. Anyone second this?

> This is what I'm thinking. Frozen cherries or cherry juice and
> powdered cocoa (how much of each?) mixed together....

Mike, powdered cocoa will not do what you want, believe me. Last year
(2002) at Cowie's international wine competition in Paris, Arkansas I
tasted a chocolate cherry wine, made by Charley Wilson of Tyler,
Texas. Charley was gracious enough to tell me how he made it -- 16
boxes of chocolate covered cherries were covered with hot water,
stirred, allowed to cool, and then ameliorated with sugar, acid,
tannin, yeast nutrient, water, etc. and yeast pitched to make 3
gallons of 16% dessert wine. It was fabulous and placed in its
category.

Lynette Clark, who also heard the instructions, raced home and started
a batch before I even had a chance to look for chocolate covered
cherries on sale. Not wishing to compete against her, I didn't make
it. Hers turned out very good and placed in several competitions.

If I wanted to do what you want to do I'd make some choclate covered
cherry dessert wine and fortify it to port strength.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Jack Keller wrote:

>>This is what I'm thinking. Frozen cherries or cherry juice and
>>powdered cocoa (how much of each?) mixed together....
>>
>>
>
>Mike, powdered cocoa will not do what you want, believe me.
>
Actually it might, over on rec.crafts.meadmaking there are a number
of people making chocolate meads this way. They claim that you have to
let the mead age in the carboy for at least a year until the oils that
cause the bitterness break down (sampling before this time will make you
think it has gone bad). I have never made this so I have no idea how
accurate their claims are. The recipe in question can be found using
google and searching the group archives.
Ken

Ken, the bitterness is what dissuaded me. I've twice tried making
wine using cocoa powder in different strengths and did not like what
was made at all. I didn't see any hope in either of them and dumped
them after only a few months. This was actually out of character for
me, as I've kept quite horrible wines for several years before giving
up on them, but these were so foul I could not imagine them turning
around. Maybe I'll give it another try some day....

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net

(Miker) wrote in message . com>...
> We have some late-harvest Merlot grapes fermenting now that will be
> made into port. We want to make a few bottles (lets say 1 gallon) into
> a cherry chocolate port. Whats the best way to add these flavors? It
> will have to be post-primary fermentation.
>
> This is what I'm thinking. Frozen cherries or cherry juice and
> powdered cocoa (how much of each?) mixed together, then added to small
> samples of port until taste is good then add to 1 gallon just before
> bottling.
>
> Would it be better to add earlier?
>
> Would a different form of chocolate and/or cherry be better?
>
> Another winemaking friend suggests fermenting cherry and chocolate
> together before adding, saying that this will provide a more subtle
> taste this way. Anyone second this?

How about a third opinion?

Run your merlot thru the entire winemaking process of the port sytle
method. This takes considerable skill and warm cellering.Perhaps your
already aware of the technique. To 750ml (26 oz) of neutral vodka or
everclear add crushed cherries and whole cocoa beans and let sit for a
couple of months in a large airtight glass mason jar. Shake the
container weekly and sample, add, or take out the adjuncts till the
flavor profile suits you. You'll want a very strong taste as it will
dilute when added to the port. Strain and fine the elixir and add to
the bulk wine in small amounts by taste. I have made chocolate cherry
brandy this way, port or the real thing is beyond my reach. Good
luck..........Zinman

> How about a third opinion?
>
> Run your merlot thru the entire winemaking process of the port sytle
> method. This takes considerable skill and warm cellering.Perhaps your
> already aware of the technique. To 750ml (26 oz) of neutral vodka or
> everclear add crushed cherries and whole cocoa beans and let sit for a
> couple of months in a large airtight glass mason jar. Shake the
> container weekly and sample, add, or take out the adjuncts till the
> flavor profile suits you. You'll want a very strong taste as it will
> dilute when added to the port. Strain and fine the elixir and add to
> the bulk wine in small amounts by taste. I have made chocolate cherry
> brandy this way, port or the real thing is beyond my reach. Good
> luck..........Zinman

Thanks for the reply, Zinman.
The port I've made was no more complicated than any other wine except
maybe the fortification, but once you have the fortification formula
its not difficult. Didn't do any warm cellaring (unless you count the
secondary fermentation period which lasted several months), and wasn't
aware that it was necessary. I've read that in the Duoro (sp?) valley
of Portugal they keep the port at the upper valley for 6-months or
more before sending downriver to cellar at cooler temps. Is this the
warm cellaring you speak of, and at what temps do they keep it?

I like your idea with the cherries and cocoa beans except thats a lot
more alcohol to add into my already fortified port. Also, why do you
specify 750 ml of ? proof spirits and then no quantities for the
cherries or cocoa beans. Can you recommend a ratio of the three
ingredients so I can adjust to a smaller quantity of spirits.

Miker

I said:
"Didn't do any warm cellaring (unless you count the
secondary fermentation period which lasted several months)"

Oops! There is no secondary fermentation, of course. I bulk aged at
around 65F for several months, then moved to 55F where it will bulk
age for another 1 1/2 years, part of it in oak if I can come up with
the money for a cask. Then bottle and age in bottles for as many years
as we can stand (with a yearly tasting, of course).