spicy

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A description for the positive smell and taste in the context of a wine talk, which attests to a wine's corresponding aromas. These include (often in combination) the spices aniseed, basil, dill, clove, heather, ginger, camphor, garlic, liquorice, lavender, marjoram, mint, nutmeg, pepper, peppermint, thyme, truffle, vanilla, wormwood, cinnamon and onion. It is often used to describe the primary flavour of wines from the bouquet varieties, and especially from the Grüner Veltliner grape variety, which is already present in the grapes. Wines matured in barriques are also said to have a spicy flavour. On the other hand, the intrusive garlic and onion flavours are a negative aspect of the Böckser wine defect. A related term is piquant.

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Roman Horvath MW
Domäne Wachau (Wachau)

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spicy

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