Wine of the Week, February 2, 2014

WINE AND CHOCOLATE

By Ed the Wine Guy

1) Wine may have naturally occurring aromas and flavors of chocolate/mocha from the combination of the grapes, the fermentation process, and wooden barrels. (Oak may impart a wide variety of flavors: butter, vanilla, nuts, smoke, cedar.) Such chocolate aromas and flavors are characteristic of red wine, particularly Cabernet Sauvignon, Merlot, and Pinot Noir. Meiomi 2012, a California Pinot Noir, and Wine of the Week 1/ 26 , has a pronounced naturally occurring chocolate component.
2) A red wine may be infused with chocolate, i.e., chocolate is added to the wine. Similarly, Vodka is now known for its infused flavorings: Raspberry, vanilla, caramel, blueberry, etc. Harney's has a chocolate-infused wine that tastes like the traditional candy: chocolate covered cherries.
3) Chocolate may be paired with wine for a delicious dessert. Pair a good Port with chocolate (and toasted walnuts, a ripe pear, and blue cheese; each food brings about different taste sensation), a Pinot Noir with milk chocolate, a Zinfandel with a bittersweet chocolate. Experiment. Your own taste buds are the best judge.