As we transition into August, the season brings with it an array of enticing flavors like pumpkin, cinnamon, ginger, clove, and nutmeg, signaling the onset of fall. This is an ideal time to delve into the realm of spiciness in wine, a complex trait that adds richness and thrill to the wine-tasting experience. To shed light on the intriguing facet of spicy wines, Wine Expert Sylvia Ba, alongside the VinoVoss AI Sommelier, provides valuable insights to help navigate this aromatic journey:
Sylvia’s Perspective:
When we describe wine, terms such as earthy, mineral, and spicy are common. The spiciness found in wine resembles the spiciness in food—it’s not just a flavor but a sensation. The presence of spiciness in wine can elevate its character, bringing in layers of complexity. It’s a feeling similar to the warmth from a chili pepper or the comfort of cinnamon. But what exactly gives wine its spicy edge? How can we recognize it, and more importantly, how can we savor and pair spicy wines with food?
Understanding Spicy Wines:
Spicy wines are those that evoke a sense of warmth and a tingling sensation on the palate, akin to certain spices. This spiciness can manifest in varied forms.
For example, a wine with hints of pepper can bring to mind the sharpness of black pepper or the subtler heat of white pepper. Alternatively, wines showcasing baking spices can offer the sweetness and warmth of cinnamon or nutmeg, adding a familiar touch to their profiles. Some wines may conjure the slightly fruity and woody heat of cloves or ginger, introducing another dimension of spiciness.
Specific wines are renowned for their spicy undertones. Syrah, for instance, is a prevalent spicy wine known for its black pepper nuances, especially in wines from regions like the Rhône Valley in France or the Barossa Valley in Australia. In contrast, Grüner Veltliner, the iconic Austrian white wine, exhibits a unique white pepper spiciness, distinguishing it among white wine varieties.
Gewürztraminer, characterized by its exotic and aromatic nature, often carries a ginger-like spiciness alongside floral and lychee notes. Interestingly, “Gewürz” translates to “spicy” in German. On the other hand, Zinfandel, a robust and fruity red wine, can display various spicy elements, from cinnamon to cloves, depending on the region and winemaking style.
The Science Behind Spiciness in Wine:
Several factors contribute to the spiciness in wine, including the grape variety and the winemaking process. The inherent spiciness in some wines stems from the grape variety itself, owing to specific chemical compounds present in the grapes.
Rotundone, a primary aroma compound, is responsible for peppery notes in wine. Predominantly found in grape skins, rotundone is notably prominent in varieties like Syrah and Grüner Veltliner, imparting a peppery feel and enhancing the complexity of their flavors. Similarly, 4-vinylguaiacol contributes clove-like aromas and flavors, predominantly found in wines with higher phenolic content influenced by the grape variety and growing conditions.
Aside from the grape variety, the winemaking and aging processes also play a crucial role in developing spiciness in wine. The utilization of oak barrels is a key factor. When wine undergoes oak aging, it can acquire additional spicy characteristics. The type of oak, the toasting level, and the aging duration all influence the final flavor profile. American oak, for instance, tends to introduce vanilla and coconut notes, while French oak imparts subtle spices like clove and cedar. The interaction between wine and wood allows for the development of intricate flavors that heighten the overall spiciness of the wine.
Pairing Food with Spicy Wines:
When it comes to matching wine with food, the goal is to harmonize and balance the wine’s spicy notes with complementary dishes. Just as light foods pair well with crisp wines and sweet dishes complement sweeter wines, one strategy is to pair spicy wine with similarly spiced food. Aligning flavor profiles can create a seamless match where the flavors enhance one another.
For instance, combining Syrah with pepper-crusted meats can emphasize the black pepper undertones in the wine, crafting a cohesive and robust flavor experience. Grüner Veltliner complements spicy Asian dishes superbly, balancing the heat of cuisines like Thai green curry or Sichuan with its fresh acidity and white pepper spiciness. Gewürztraminer pairs excellently with dishes that feature a hint of sweetness and mild spice, such as Indian curry. The ginger-like spiciness in the wine enhances the overall depth of the dish. Similarly, Zinfandel harmonizes with hearty, smoky dishes like barbecue ribs, where the clove and pepper notes in the wine complement the smoky, tangy flavors of the dish.
In addition to pairing with dishes sharing similar taste profiles, consider broader food categories that complement spicy wines. Meats, particularly those rich in flavor, often blend well with spicy reds like Syrah or Zinfandel. The spiciness in the wine can complement the bold meat flavors.
For white wines boasting spicy notes, like Grüner Veltliner or Gewürztraminer, opt for lighter dishes that offer intricate flavors. Asian and Mexican cuisines, known for their balance of sweet, sour, salty, and spicy elements, make excellent matches, as do dishes with a touch of sweetness or mild spice, accentuating the spicy characteristics of the wine.
Whether you enjoy the peppery kick of Syrah or the warm, gingery nuances of Gewürztraminer, spicy wines bring a layer of complexity and pleasure to the wine tasting experience.
With Sylvia’s insights, we can now better appreciate that spiciness in wine is a multi-faceted and captivating attribute that enriches the wine-drinking experience.
Image Source: StockPhotosLV / Shutterstock
