- Mar 1, 2009
- Reaction score
Today I tasted a sample of ice wine with chocolate added to it during fermentation. The wine was Cabernet Franc and they used Guittards Chocolate. I can get a similar chocolate locally called burgandy with either 55% or 75% cocoa in it. My question is how do you think this would be with Vidal ice wine and What amount would you put in it? The wine I tasted was really good but a little over powering with the chocolate.