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Chocolate
Chocolate can be a tough match with wine, owing to its tannins and bitter flavours. For bitter chocolate consider fortified wines or liqueurs.
Milk Chocolate - Light, fresh, sweet wines work here.
Dark Chocolate - Fortified wines such as a late LBV ports, or rich reds from the South West of France or northern Italy.
Chocolate Cake - Orange flavoured muscats are good here, but also some liqueurs.
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- Origin
- Australia
A nose of ripe green grapes and honeysuckle develops in the mouth with raisin, ginger and honey flavours. Well balanced and fresh, the lighter style a... Read More -
- Origin
- France
This wonderful 'Vin doux Naturel' is seductively sweet and exhibits luscious ripe black cherry fruit with a leathery, savoury edge. An exceptional par... Read More -
- Origin
- Portugal
- Douro
Smooth and full bodied with a fruity bouquet and characterised by it wonderful balance between ripe berry fruit and spice. Read More -
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- Origin
- Portugal
- Douro
Ageing in wood for an average of ten years makes this port mellow and elegant with rich aromas and mature fruit. Read More -
- Origin
- Portugal
- Douro
Intense tawny colour fading to pale amber at the rim. Opulent nose with notes of seasoned oak and rich jammy fruit. Smooth and round on the palate. Read More -
- Origin
- Italy
This is a classic Italian vermouth made from a recipe which is over 100 years old. This traditional Italian wine has rich berry fruit flavours and a l... Read More -
- Origin
- Italy
Red fruits such as cranberry and raspberry on the nose. The palate is soft with the light mousse creating a refreshing mouth feel. Read More
