Getting a caramel flavour in the wine

[YourCaptain]

If I want any of my wines to have a caramel flavour, how do I achieve this?
Caramelised sugar as part of the sugar I throw in before fermentation?
Put some caramel essence in at time of bottling?

 

[Dend78]

i would try the essence after fermentation has completed, it will probably be lost in primary fermentation. use a small batch to start with and bench test so as not to overpower with the caramel flavor.

 

[saramc]

You can caramelize sugar up front/on the backend (check out 'bochet' in Mead section, or this thread which uses a homemade caramel syrup http://www.homebrewtalk.com/f32/caramel-apple-hard-cider-292770/ ), you can integrate Crystal/Caramel 40-60L malt grains up front (this has a great recipe and explains how to use the Crystal Malt grains, http://www.homebrewtalk.com/f80/caramel-apple-mead-68519/ ), or you can use caramel coffee type syrup/caramel extract on back end.

 

[Turock]

Hungarian oak gives a slight carmel flavor too.