The New Trend-Chocolate Wine?

[Tran_Bronstein]

Sorry, Robert, writing is fundamental too. When I asked you what kind of chocolate works well I meant to be more specific and should’ve said is there a specific type that you prefer i.e. say an 85% dark vs a 90% dark? And do you pick any specific brands?

Hmmmm. The annual Toronto California Wine Fair is coming Monday April 2, 2012 to Toronto. I plan on attending and am certainly willing to put this combo to the test by bringing in some dark chocolate bars with me to pair with the Cabs. I will be very happy to report back on this one.

[Robert.Fleming]

@Tran Bronstein

When I asked you what kind of chocolate works well I meant to be more specific and should’ve said is there a specific type that you prefer i.e. say an 85% dark vs a 90% dark? And do you pick any specific brands?

Sorry, Tran, I can’t answer. My bride buys the chocolate, and I don’t pay that much attention to the numbers or brand names.

With one exception: Shop – Vosges Haut-Chocolat
But that calls for a Rhône wine, not a Cabernet.

[John_Liotta]

The smell of ChocoVine was so vile I couldn’t even bring myself to taste it.

[Chuck_Turack]

@Roberto Rogness

Someone tried to sell us this last week:

HA! I bought a bottle of this once. I love chocolate milk and i like drinking, so…kind of like a white Russian. Not a bad drink, but it’s not a wine.

[Eric_LeVine]

@Marcus Stanley

I’m with Robert, and disagree with the discussion on Wine Folly. I’ve quite frequently had dark chocolate be a good match with young, big Napa cabs. I think people are reluctant to talk about that because it highlights just how sweet Napa dry wines can be (and increasingly even some high-end Bordeaux). They really can be rather similar to Port.

I sense a bit of snobbishness in the chocowine discussion too. Agreed it’s not wine, but it’s obviously got to be palatable in some sense if it’s flying off the shelves like it is. I think people take some comfort, given all the disagreement about what represents high quality in wines, in agreeing vehemently that Chocowine does NOT qualify.

Have you smelled or tasted the stuff? I have. It was BAAAAAAAAAAADNESS. Pure evil. Not for me. I am glad some people seem to like it.

[Alan_Koehler]

@Tran Bronstein

CHOCOLATE PORT. Why is this not a common product yet stuff like Chocovin and the oddities already mentioned in this thread are? Would this be considered perhaps too bizarre a concoction for respectable Port houses to consider making? I’m thinking this could make a killing especially if it were marketed to a younger crowd, no?

Tran,
There is a chocolate port made here in Minnesota by Alexis Bailly that is actually quite tasty. It is one of the only wines from our fair state that I would ever recommend anyone buy and the only one that I would serve to guests (and have, to no objections). I have no affiliation with the winery, just answering a question that was asked.

http://www.abvsales.macwebsitebuilder.com/catalog/item/5455106/6600527.htm

[Eric_LeVine]

BTW, nice dark chocolate and Banyuls does pair up pretty well.

[Stewart_Johnson]

Sounds like something Laube would score around 95.

[PeterH]

Here is a write up of chocolate wines from a local critic Paul Gregutt, who also writes for Wine Enthusiast.
Paul admits that he give good reviews to wines he would never drink himself.

The Seattle Times | Local news, sports, business, politics, entertainment,...

Dark chocolate does go well with Aussie stickies in addition to Banyuls. With decent Port it only detracts.

P Hickner