When it comes to the term “spicy” in the context of wine, it does not necessarily refer to the heat or spiciness that one might associate with chili peppers or other fiery ingredients. Instead, it pertains to the complex and aromatic flavors reminiscent of various spices. These flavors can be found in both red and white wines, adding depth and intrigue to the overall tasting experience.
One of the primary factors that contribute to the spiciness of wine is the presence of certain compounds, such as phenols and terpenes, which are responsible for the aromas and flavors we associate with spices. These compounds can be naturally present in the grape variety itself or can develop during the winemaking process. For example, red wines often contain higher levels of phenols due to extended maceration with the grape skins, while white wines may have more pronounced terpene aromas.
Let's explore some of the specific spices that are commonly found in wines and contribute to their spiciness:
1. Anise: This distinctive spice is characterized by its strong, licorice-like flavor. In wines, anise notes can be found in both reds and whites, particularly in those made from grape varieties such as Syrah/Shiraz, Mourvèdre, and Viognier.
2. Cinnamon: Known for its warm and sweet aroma, cinnamon is often associated with red wines, especially those aged in oak barrels. The aging process can impart cinnamon-like flavors and add complexity to the wine.
3. Cloves: With their intense and slightly bitter taste, cloves are a common spice found in wines made from grape varieties like Cabernet Sauvignon, Merlot, and Zinfandel. These wines often exhibit rich and spicy characteristics, with hints of cloves adding depth to the flavor profile.
4. Pepper: The spicy and pungent aroma of black pepper can be found in many red wines, especially those made from peppery grape varieties like Syrah/Shiraz and Grenache. The presence of certain compounds, such as rotundone, contributes to the peppery notes in these wines.
5. Other spices: Wines can also display flavors reminiscent of a wide range of other spices, such as ginger, nutmeg, cardamom, and allspice. These additional spice notes can arise from various factors, including the grape variety, the climate in which the grapes were grown, and the winemaking techniques employed.
It's important to note that the perceived spiciness of a wine can vary depending on factors such as personal taste, individual sensitivity to certain compounds, and the overall balance of flavors in the wine. Some people may find certain wines to be intensely spicy, while others may perceive them as more subtle or nuanced.
In my experience as a sommelier, I've encountered numerous wines that exhibit delightful spiciness. For instance, I once had the pleasure of tasting a Syrah from the Northern Rhône region of France. The wine had a captivating aroma of black pepper and cloves, which seamlessly integrated with the dark fruit flavors. It provided a harmonious balance of spiciness and fruitiness, making it a truly memorable wine.
The spiciness of wine is a result of various factors, including the presence of specific compounds, grape variety, winemaking techniques, and aging processes. Anise, cinnamon, cloves, pepper, and other spices can contribute to the complex flavors and aromas that we associate with spiciness in wine. However, it's important to remember that the perception of spiciness can be subjective and can vary from person to person.