The Myth of Cabernet and Chocolate

It may sound romantic—even inspired—but as marriages go, cabernet and chocolate are a match made in hell (or in the depths of the marketing department). Chocolate is an extremely powerful, profound, and complex flavor. Its deep bitterness accentuates the tannin in cabernet sauvignon, making the wine taste severe and angular. Chocolate’s rich fruitness blows away cabernet’s graceful fruity nuances, making the wine taste drab and hollow. Moreover, chocolate’s profound sweetness makes most dry wine taste sour. In short, the would-be dominatrix chocolate needs a partner more powerful than herself. Which may be one of the reasons sweet, luscious, opulent Port is a life necessity.

The lightest pinot noirs in the U.S. are made in Oregon.

Answer: False.

Oregon certainly has a justifiable reputation for making many light-bodied, elegant pinot noirs. But Oregon does not have a monopoly on such wines. In fact, one could successfully argue that in the last few years, many Oregon pinots have gotten quite a bit riper, fleshier, more extracted, and fuller bodied. It’s an issue of style. At the same time, California’s Sonoma Coast and South Central Coast (which in parts are cooler than Oregon) often make very light bodied, elegant pinots. And we should not forget upstate New York!

Scion

Most vines are composed of two parts: the part above ground, the scion (SIGH-on) and the part that’s mostly below ground, the rootstock. The scion is grafted onto the rootstock. The scion is a particular… Continue reading

The Myth of Cabernet and Chocolate

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