Montezuma's gift was given first to the heavens, and only then to the rest of mankind, the latin theobroma cacao, literally meaning "fruit of the gods." When Cortez returned to Spain bearing the exotic dark fruit of the Aztecs, the world was never the same again. Synonymous with pleasure, from an infant's first taste to the connoisseur's careful snap, few foods in existence rival the raw passion of chocolate. Its complex chemistry reveals itself not only on the tongue, but in the hidden pathways of our minds, which react to it not just as a food, but as a drug. Chocolate's appearance in wine — nutty dark flavors and aromas rising up through fruit — can take the breath away. Cocoa powder, bitter dark, or milky sweet. Each flavor offers a small miracle of alchemy and a mouthful of delight.
Yarra Yering "Dry Red #1" Red Wine, Yarra Valley, Victoria, Australia
Cadaretta "Springboard" Bordeaux Blend, Columbia Valley, Washington, USA
Chateau Troplong Mondot, St. Emilion, Bordeaux, France
Giuseppe Quintarelli "Alzero" Cabernet Franc, Veneto, Italy
Diemersfontein "Reserve" Pinotage, Wellington, South Africa
Domaine Skouras "Synoro" Red Blend, Nemea, Peloponnese, Greece
Quinta do Noval Porto Vintage, Douro, Portugal
A wine book like no other. Photographs, essays, and wine recommendations. Learn more.
The Superb Grace of Old Vines: Drinking Janasse The Zinfandel Experience: January 31, San Francisco Vinography Unboxed: Week of January 4, 2015 Vinography Images: The Colors of a New Season Vinography Unboxed: Week of December 27th, 2014 Vinography Images: Rich Skies Losing a Legend in Serge Hochar Flirting with the Ecstatic: The Wines of Nikolaihof, Austria Vinography Unboxed: Week of December 20, 2014 A Grape By Any Other Name
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