This red blend and chocolate infusion is delightfully sweet!
Rapidan River Chocolate
In Stock
Wine Specs
Varietal
Red Blend
Sugar
6.05%
Alcohol %
12.5
Size
750 ml
Product Reviews
Krystal
(Sep 17, 2011 at 3:11 PM)
I tried this at a wine tasting at Massanutten and immediately went out and purchased it. The red wine is sweet but not too sweet and the chocolate smell and taste is yummy.
Sarah
(Sep 27, 2011 at 6:37 PM)
Amazing! Best chocolate wine I have ever tasted!
Bonnie
(Oct 12, 2011 at 12:21 PM)
LOOOOOOVE this wine. Just got to taste it this past weekend at Carter's Mountain and had to bring some home with me. If you like chocolate you WILL love this wine. Add some of the raspberry, peach or blackberry wine to it and it's like your eating a wonderful truffle filled with berries. Will be a hit for the holidays if it last that long.
Eddie
(Nov 16, 2011 at 1:57 PM)
I recently sampled this at the Virginia Winefest in Norfolk a few weeks ago. I bought a bottle right away and am back to order more for holiday gifts! Not overpowering, great aroma and taste, and well worth the price! A+
Terrence
(Jun 28, 2012 at 8:11 PM)
This wine has given me a new outlook on life. Now, I am no longer under the heavy gray blanket that has been plaguing me through my time on this earth. It has been lifted, and all I can see and feel are bright light and glowing warmth. This wine has awakened me to the possibilities inherent in human existence. This wine has made me a better person to strangers I meet. It has shown me that my thoughts are not insignificant and that I am truly valuable. It's pretty yummy. I'd drink it again.
Cecee
(Nov 1, 2012 at 3:49 PM)
This wine was a wonderful surprize; the bouquet reminds me of a favorite childhood scent of a pb&j sandwich, the taste is delicious, and as you swallow, you pick up tones of dark chocolate; this wine is a delight and a true favorite.
Clarence Jackson
(Mar 21, 2013 at 12:09 PM)
I am in love with this wine. A nice full flavor with subtle hints of choclolate.
Daisy Lina Santos
(Jul 22, 2014 at 7:46 AM)
This wine really surprised me...I'm in love with the perfection of this product. The balance between taste and smell in this wine, wake up the power of the sense! and make me to feel alive, loved and special...I recommends his wine 100%.
donna
(Jul 26, 2014 at 6:14 PM)
My neighbor and I found this wine after trying other 'chocolate wines'. This is hands down our favorite and the only one we buy now! Thankfully it is a locally made wine carried by our grocery store. But we are planning a trip to the winery soon. The other reviews made us chuckle and we had to go to the store to replenish our supplies. It is a great porch wine, goes well with fruit sweetened goat cheese, crackers, conversation, and we have enjoyed many bottles there.
Meg
(Aug 10, 2014 at 4:18 PM)
I received a sampling of this and fell in love instantly. It's few and far between that I crave or even enjoy chocolate...but I could enjoy this wine anytime and will definitely be craving more. It smells like fresh baked chocolate cake and red wine. Simply delicious!
Tiffany
(May 10, 2016 at 8:41 PM)
I just recently sampled this wine at one of Norfolks wine festivals and I had to purchase a bottle of my own. I absolutely love this wine and I'm not big on red wines but this was amazing. I would recommend anyone to try this wine.
Michelle Jenkins
(Apr 1, 2017 at 1:00 PM)
Sampled this at the bizarre bizarre in Richmond Virginia where I live and bought a bottle on the spot. Have had other chocolate wines but this is the best.
Julian
(Apr 17, 2020 at 7:56 AM)
Surprisingly, I am not a fan of chocolate, however, some time back, while visiting my brother in Charlottesville, we stopped by your winery and I tasted several items. Fell in love with the Rapidan Chocolate. Have ordered many cases over the past few years and still love it.
Chocolate and Hazelnut Cheesecake
Ingredients
1/3 cup semisweet chocolate chips
1 ½ cups vanilla wafer crumbs
¾ cup hazelnuts—toasted, skinned, and coarsely chopped
2 Tablespoons white sugar
3 Tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs lightly beaten
3 Tablespoons hazelnut liqueur
1 cup semisweet chocolate chips
2/3 cup semisweet chocolate chips
13 skinned and toasted hazelnuts
4 Tablespoons sour cream
1 Tablespoon hazelnut liqueur
Directions
Using a blender or food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 Tablespoons white sugar, and melted butter. Mix until welled combined. Press into the bottom and the sides of a 9 inch spring form pan. Bake in a preheated 300 degree F oven for 15 minutes. Cool on wire rack.
In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add eggs and 3 Tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of semisweet chocolate chip and add to the cream cheese mixture. Stir well and pour batter into the cooled crust.
Bake at a preheated 350 degree F oven for 1 hours. Let cake cool for 1 hour. Remove outer ring from pan, and let it continue to cool.
Melt 2/3 cup semisweet chocolate chips over hot, not boiling, water. Stir until smooth. Dip 13 hazelnuts into the melted chocolate, covering only ½ of each hazelnut. Shake off excess chocolate. Place each hazelnut on a waxed paper lined surface. Chill until set.
To the remaining chocolate used in dipping the hazelnuts, add the sour cream and mix well. Stir in 1 Tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with dipped hazelnuts.
Anne’s Chocolate Wine Cake
Ingredients
1 (15.25 ounce) package moist milk chocolate cake mix
1 (5.9 ounce) package instant chocolate pudding mix
¾ cup vegetable oil
¾ cup Rapidan River Chocolate Wine
4 eggs
Glaze Ingredients
1 ½ cup confectioner’s sugar
1.2 cup Rapidan River Chocolate Wine
Directions
Preheat oven to 350 degrees F. Grease and flour one 10 inch bundt pan.
In a medium bowl combine the cake mix, instant chocolate pudding, vegetable oil, Rapidan River Chocolate wine and eggs. Beat with electric mixer for 5 minutes.
Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove to desired platter/cake dish. Let cake cool completely before slicing.
For Glaze: Remove cake from oven and pierce top of cake with skewer to make 6 holes. Mix the sugar and wine together to make glaze. Pour half over the cake. Let cool 15 minutes. Flip cake over and out of bundt pan onto serving platter. Pour over the other half of glaze.
As a variation you can “flour” the pan after it has been greased with cocoa powder.
Coconut Chocolate Trifle
Ingredients
1 (10.75 ounce) loaf frozen pound cake, thawed
1/3 cup apricot preserves
1/3 cup orange juice
1 (4 ounce) bar German sweet chocolate
1 ¼ cups flaked coconut, toasted, divided
1 ¾ cups cold milk
1 cup half-and half cream
1 (5.9 ounce) package instant chocolate pudding mix
Directions
Trim crust from top, sides and bottom of cake. Cut cake into 16 slices.
Spread preserves over eight slices; top with remaining cake into 1 inch cubes. Place in a 2 quart serving bowl; drizzle with 1/3 cup orange juice
Chop chocolate; set aside 2 tablespoons for garnish. Sprinkle remaining chocolate and 1 cup coconut over cake.
In a mixing bowl, combine milk, cream, pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake. Sprinkle with remaining coconut and reserved chocolate refrigerate for at least 4 hours before serving.