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Description for the fiery and pungent smell and taste of a wine like paprika (chilli, pepperoni) or pepper in the context of a wine evaluation or wine address. So although they are different spice families, the same term is often used because the sensations when consumed are similar. It is not a pure taste sensation, but a trigeminal pain sensation, which is often also described as hot or spicy. For this reason, the descriptions of paprika (chilli, pepperoni) and pepper in wine descriptions should be treated with caution. In red wines made from Cabernet Sauvignon, paprika is usually meant, but in Syrah, black pepper. In Austria, Pfefferl is used as a varietal characteristic for white wines from Grüner Veltliner. Related terms are the positive terms warm and spicy and, in connection with unripe grapes, the more negative terms green and grassy.

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Egon Mark

For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.

Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

The world's largest Lexicon of wine terms.

26,266 Keywords · 46,879 Synonyms · 5,322 Translations · 31,599 Pronunciations · 193,354 Cross-references
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