Chocolate
From EncycloWine
Chocolate is an aroma and flavor that typically appears in wine made with the following grapes: Cabernet Sauvignon, Nebbiolo, Teroldego, and Shiraz.
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Chocolate liquid
The paste formed from roasted, ground cocoa beans. The most basic ingredient in all chocolate and cocoa products. Sometimes also called chocolate liquor.
Chocolate, dark-chocolate
Not sweet but rich; a pleasantly burnt flavor, usually in robust red wines. In some cases, it may be associated with aging in oak barrels.
Citric
Generic citrus fruit, a pleasurable element in many whites.
Chocolate: Hugely popular in desserts, but tough to match with wine. Many people like Merlot with chocolate and Tawny Port's hazelnut character marries wonderfully.
CHOCOLATE - Owing its aphrodisiac beginnings to the Aztecs and the Mayans, chocolate was considered 'nourishment of the Gods' and the Aztec ruler, Montezuma, reportedly drank fifty cups of chocolate each day to better serve his harem of 600 women.
Chocolate is a difficult food to find a pairing. Sweet wines are not the way forward, contrary to popular opinion. A wine must be sweeter than the food to stand up to it.
CHOCOLATE MALT: See Roasted Malts.
CITRIC ACID: A natural acid that occurs mainly in citrus fruits, berries & red/white currants. If added to a finished wine to increase acidity, citric acid gives the wine an artificial freshness of flavour.
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Dieting?
Chocolate Fudge Brownie Frozen Yogurt is absolutely delicious-but at 200 calories and 30 grams of sugar per 1/2 Cup, not exactly health food or slimming.
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If the problem you suffer from is bloating due to alcohol's dehydrating and water retention effects, try munching on magnesium-rich snacks like dark chocolate and unsalted nuts, according to Carolyn Dean, M.D., N.D.
Buller fortified/chocolate masterclass
Most of us could only look on in amazement as an Australian participant in our WineLovers Discussion Group reports on a remarkable tasting of artisan chocolates and fortified Aussie dessert wines at a ...
A compound produced by fermentation and oxidation exhibiting fruity, chocolate, pumpkin type aromas. Acetaldehyde has been shown to assist in the stabilization of wine color.
Acetic
The vinegar-like off odor of acetic acid.
They also have toasted aromas of chocolate, mocha, cocoa, coffee, tobacco and cigar box as well as spice notes such as cinnamon and pepper.
Elegant Party Basket, includes sparkling wine, fruit, smoked salmon, cheese, crackers, chocolates, $160.
While cheese is probably not the best option to put into a wine gift basket, chocolate is.
It is also a significant flavor component of tea, chocolate, soy, pecans, walnuts, and the skins and seeds of many fruits, other than grapes, such as blueberries, dates, kiwi, peaches, persimmons, pomegranates, raspberries and figs.
Histamines are normal biological substances that are found in fish, chocolate, cheese, eggplant, spinach, tomatoes, and any fermented substance such as wine.
Common flavors often found in wine descriptions are peppery, spicy, oak, chocolate, cloves, cherry, blackcurrant (cassis), mushroom (snobs prefer truffle), vanilla, smoky, coffee, tobacco, green bell pepper, lemon, apple,.
If you are an ice cream and chocolate lover, you know the feeling of eating a huge sundae of rich vanilla ice cream lavished with hot fudge and real whipped cream.
Take a taste and you are rewarded with a mouthful of rich, ripe blackberry, black raspberry, and mild touches of earth, vanilla spice, tar, dark chocolate, and tobacco.
Example: A simple cut of beef tames the tannins and brings out the fruit of a young cabernet sauvignon, but chocolate (which some people enjoy with cabernet) will accentuate its tannins and diminish its fruit.
Banyuls: An unusual French wine commonly served with chocolate or dishes with a hint of sweetness. Made from late-harvest Grenache grapes, the wine must by law contains 15% alcohol.
Mudgee, Australia
Dark, chocolatey tough reds that live long and never really lose their toughness or their sweet fruit appeal.
New South Wales, Australia
Solid rather than spectaular reds, in a grainy, meaty fashion.
Chocolate, Leather, Grilled Meat, Baked Bread, Butterscotch, Caramel, Soy Sauce, Cherry Cola, Coffee, Walnut, Almond, Musk, Butter, Maple Syrup, Hazelnut, Honey, Baker's Yeast, Dusty, Chalky', '', 250)"; onMouseout="hideddrivetip()" / ...
Pack dark chocolates, olives, smoked cheese with crackers and tropical fruits into a Chardonnay bearing basket. Pair the more sophisticated flavor of Sauvignon Blanc with goat's cheese, gourmet pasta and fresh vegetables.
As with other Chilean wines, the country's terroir expresses itself with herbal, peppery tastes and sometimes a dollop of bittersweet chocolate. These are dry and earthy.
Cheesecakes
Sweets and Chocolate
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leather, tar, stewed prunes, chocolate, liquorice, roses
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Oak, oaky
Distinct oak aroma or flavor derived from aging in oak casks or barrels. Characterized by smokiness, vanilla, chocolate, clove or other spices.
Off-dry
A hint of sweetness, but not sufficient to call the wine sweet.
Flavour & Character
Subtle, complex flavours of cherries, chocolate, raisins and herbs.
Cabernet Sauvignon: Great Cabs have bouquets with traces of cassis, blackberry, cedar, butterscotch, green peppers, chocolate, coca, leather. Deep, plummy richness.
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Merlot
Less tannic with lower acidity than Cabernet Sauvignon, this grape makes reds that are often rounded and smooth textured. Aromas can be plums, hay, berries, and chocolate.
Microclimate
The climate immediately around the vine.
Aftertaste is important in wine tasting because it can reveal an extra attribute or a fault. Sometimes certain flavors become noticeable in the aftertaste, such as chocolate.
Nebbiolo is the predominant grape in the Piedmont area of Italy, where Barolo is made. It's also grown in Switzerland, California and Australia. Its main characteristics would be that of tannic, prune, and chocolate.
Petite Syrah ...
A second style is less reliant on Cabernet, softer, more supple, medium-weight, less tannic and features more herb, cherry and chocolate flavors. A third style is a very light and simple wine; this type's sales are fueling Merlot's overall growth.
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As it ages the fruit becomes more pronounced and the tannins more balanced with the rest of the wine. The trademark colouring of the wine is a deep garnet. In well made examples of the wine, it can have chocolate and plum aromas.
nerves in the nose are necessary to identify tastes more subtle than sweet, sour, bitter and salty. Smell and taste go hand-in-hand when wine tasting . . . without your sense of smell you would be unable to detect the delicate flavors of chocolate, ...
enough to drink from a bottle for which someone else has waited), you will taste the best the known universe has to offer: a sweet, yet richly smooth, warm, and perfumed glass of wine overflowing with plummy, raisiny flavors with hints of chocolate ...
America are described as being "Merlot-like with mild tannins and having a dark chocolate/raspberry flavor". Wines made from this grape reportedly have low levels of histamines.
Generally, oak imparts a woody aroma and flavor but can also add others as well. Depending on how charred the oak barrels were, you can get mild contributions of vanilla and toast all the way up to heavily charred and roasted coffee, chocolate and ...
of its sweetness - was indeed used by the people of these lands as a wine to be matched to robust roast lamb in occasion of Easter lunch. Sagrantino Passito - which is certainly good to be matched to desserts, included the ones made of chocolate - is ...
 See also: Wine, Flavor, Fruit, Taste, Red
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