This article will help you identity and understand the spicy aromas in your wine.
Instructions
1. Why do some wines smell "spicy?" Wines, in general, taste the way they do for a number of reasons. Soil plays a huge role, as does the weather of a certain region. When it comes to wines that are spicy, both in aroma and on the palate, however, most of the characteristics are derived from the grapes themselves. There are some things that can be done during the wine making process that can enhance the spiciness of a wine; but in the arena of spice, it is mostly the grape that determines how spicy a wine will smell and taste. We will explore 3 different wines from around the world that show spiciness in 3 different ways.
2. Gewurztraminer. The Gewurztraminer grape is grown for wine production all over the world now, but is best known in the Alsace area of France and just over the border in Germany. It is a grape that grows well in cooler climates; but unlike most grapes grown in these climates, it is not lean or acidic. On the contrary, the Gewurztraminer grape produces a full bodied white wine that is full of exotic flavors and spice. It isn't just in Germany and Alsace that this grape produces these robust flavors, either. Gewurztraminers from around the world display the same aroma and flavor profile, but the classic example of this grape is the German version. Right out of the bottle, the Gewurztraminer will smell of lychee fruit, nutmeg and white pepper.
3. Chateauneuf du Pape. This red wine is actually named for a sub-region of the southern Rhone Valley of France. The wine itself is a blend of up to 16 grapes, but the major players are Syrah, Mourvedre, and Grenache. Because Chateauneuf du Pape is made from a blend of (predominantly) 3 grapes that are all somewhat spicy to begin with, the wine that we end up with is a power house of spice on the nose. Chateauneuf du Papes can be anywhere from medium to full-bodied, but the one constant is always the aroma. A glass of this wine will almost always have aroma notes of licorice and black pepper, along with dark fruit flavors like plum and black cherry.
4. Tawny Port. In Portugal, port is made in as many styles as there are people who enjoy it, but no style of port is more indicative of the spiciness of this fortified wine than the Tawny style of port. The grapes used to make port are indigenous Portuguese grapes that are all spicy, sometimes bitterly so, on their own. Touriga Nacional, Tinta Barroca and, arguably the most important, Tinta Roriz (known in Spain as Tempranillo), are all blended with others to make this delicious digestif. Most ports are spicy enough, but Tawny Port is an example of when wine making techniques can aid in the enhancement of certain flavors and aromas in a profile. Tawny style port is aged for an extended period of time in oak casks, which adds a touch of wood and smoke to the flavor and aroma. These smells come through in the Tawny Port as notes of clove, cinnamon and other dark baking spices.
5. Spicy wines are great by themselves, or with food! Try each of these wines by themselves, and you will find that they stand alone without a problem. Matched with the right food, however, they can become divine. The lush aromas of the Gewurztraminer match beautifully with the equally exotic aromas of Thai food. Chateauneuf du Pape's spicy black pepper and anise aromas match seamlessly with the peppery Steak Au Poivre. A Tawny Port stand can stand nose to nose with a spicy slice of sweet potato pie.
Tags: Tawny Port, Chateauneuf Pape, style port, around world, black pepper
