Cacao
Chocolate is produced from cacao beans. Originating from Mexico, where cacao was made into a bitter drink, it is now sweetened with sugar to make the sweet chocolate which is consumed worldwide. Dark chocolate contains substantially more cacao and is somewhat bitter as a result.
Wine and chocolate
Wine is often paired with dark chocolate. There is a lot of opinion as to which wine pairs best with chocolate. Here is a good overview of whether to choose a Cabernet Sauvignon or a Pinot Noir or Grenache. The best way to pair is to try different wines with chocolate and see what fits your palate. It can be magical when you get it right. Plus, you get to consume wine and chocolate in the quest!
Wine with a chocolate component
But have you ever tasted chocolate in a wine by itself? Chocolate is a flavor component in numerous red wines. Take the time to smell the aroma and memorize the flavor of a high percentage cacao chocolate and then with a clean palate try to see if you detect it in the red wines you drink (and smell). Remember, it isn’t the sweetness of the chocolate that you will find in the wine. It is the bitter cacao flavor that you are most likely to find. Varietals noted for showing some chocolate components are Grenache and Cabernet Sauvignon.
What about you
Have you noted any wine with a chocolate component? If so, please share in the comments so others can try it out.
