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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
- Victoria
- Rutherglen
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 -
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- Origin
- Italy
- Piedmont
Soft, fruity and aromatic red sparkling wine, with hints of rose on the nose and red berry, almond and nutmeg flavours on the palate. Its soft light m... Read More -
- 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
- Italy
After a minimum of three years in oak casks, Barolo DOCG wine is infused with the bark of the Calissaja Quinine tree, red china, rhubarb root, gentian... 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
