Comments on: Chocolate Wine: How to make it

By: kevin

kevin — Tue, 27 Dec 2011 13:01:00 +0000

I would love to try this. When do you add the cocoa?

By: Xavier

Xavier — Tue, 13 Dec 2011 06:07:21 +0000

Racked last week and the secondary is still going well. I’m thinking I will rack it again in a couple days to get it off the lees and try to have some ready by the new year. Though yeasty, the juice from the bottom of the primary had a wonderful, sweet, chocolatey taste. I can’t wait to try the finished product. If it’s good, I may enter it into a competition. I’m just not sure which category they would let me into with it.

By: Erroll

Erroll — Wed, 30 Nov 2011 03:38:05 +0000

Hi Xavier,

That sounds great!

Erroll

By: Xavier

Xavier — Fri, 25 Nov 2011 23:58:14 +0000

Though I generally stick to spiced meads and fruit wines, I have experimented with “Just Chocolate” wine in the past. I used baking cocoa for the chocolate flavoring and a small amount of agave nectar as I like to experiment with different flavors. The rest was just sugar, water and a handful of grapes. I let it ferment and drank with some friends directly after racking. Amazingly, it tasted very similar to a cabernet and was nearly dry. My friends were impressed and I liked it as well. I actually have a small batch fermenting right now. This time I am trying for a more dessert style wine.

By: Erroll

Erroll — Wed, 27 Apr 2011 00:38:42 +0000

> I just tried some chocolate infused wine at a tasting the other day and I really loved it
> I want to try infusing some myself but not sure when they add the chocolate. I will have to experiment

Sounds like some fun experiments, Ron. I hope you’ll come back the let the rest of us know how they went!

Erroll

By: ron

ron — Sat, 23 Apr 2011 13:28:21 +0000

I just tried some chocolate infused wine at a tasting the other day and I really loved it (Red Decadence) . I make a lot of different types of red and white wines from grapes. I want to try infusing some myself but not sure when they add the chocolate. I will have to experiment, but if anyone has made some please send along some tips.

By: emprefe

emprefe — Mon, 14 Feb 2011 00:24:54 +0000

you will also want to take in account the type of cocoa to use of the 2 types of cocoa powder. first their is regular baking cocoa and then their is Dutched cocoa. Dutched cocoa is less bitter, seems to dissolve better and is usually used in drinks, puddings, truffles and softer sweeter chocolate items. You can also find mixed cocoa powder containing both regular and Dutched cocoa powders. So if you want a less bitter taste to the chocolate wine you will probably want to use Dutched cocoa.

By: Valerie

Valerie — Sat, 06 Nov 2010 17:38:16 +0000

I had a wonderful chocolate Merlot at a vineyard in Napa last summer. There was a Virginia winery with a chocolate wine at the local wine festival here in Chesapeake last week, but the line was insane.

By: John H

John H — Wed, 31 Mar 2010 12:40:16 +0000

Erroll,

I wonder if your chocolate wine came off, how it came out, and what you might do differently next time should there be a next time. Love to hear back from you!

- John

By: Nicole

Nicole — Tue, 30 Mar 2010 08:08:22 +0000

OMG I totally want to make a black spanish w/ chocolate wine. This is a very helpful blog. Thanks a million