Vinopedia

Spice (note)

Spice (note) refers to a group of aroma and flavour descriptors used in wine tasting to indicate sensory impressions reminiscent of culinary spices. These may evoke associations with pepper, clove, cinnamon, vanilla, or other dried spice characters and are considered part of the wine’s aromatic complexity[1].

Sensory definition

Spice notes are typically classified within the broader category of non-fruit aromas in descriptive analysis of wine. They are perceived on the nose and palate, often overlapping with Aroma groups such as floral (note) or fruity (note), but remain distinct in their resemblance to familiar kitchen spices[2]. Tasting lexicons commonly separate spice descriptors into “sweet spice” (vanilla, nutmeg, cinnamon) and “pungent spice” (black pepper, clove, liquorice)[3].

Chemical origins

The sensory perception of spice notes is linked to specific volatile compounds. For example, eugenol, naturally present in oak, imparts clove-like aromas, while vanillin contributes sweet vanilla tones[4]. Rotundone, a sesquiterpene found in the skins of some grape varieties, has been identified as the source of black pepper nuances, particularly in Syrah and certain cool-climate red wines[5]. Ageing processes, including barrel maturation, can amplify or introduce spice characters through wood–wine interactions.

Occurrence in wines

Spice notes may originate from several different sources:

  • Grape variety – Aromatic profiles of grapes such as Grüner Veltliner, Syrah, and Zinfandel often include pepper or herbal-spice descriptors[6].
  • Oak influence – Barriques and larger oak barrels contribute eugenol, vanillin, and other compounds that are perceived as baking spice notes[7].
  • Ageing and fermentation – Extended ageing and yeast metabolism can create savoury, spice-like complexity over time[8].

Role in evaluation

In professional tasting, spice descriptors are used to assess typicity, balance, and quality. They often serve as markers of regional style or vinification method, such as the black pepper note associated with Northern Rhône Syrah or the sweet spice profile derived from new oak barrels. While spice notes may enhance the perceived complexity of a wine, excessive dominance can indicate over-extraction or heavy-handed oak use[9].

See also

References

  1. ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, entry: aroma; spicy descriptors. ISBN 978-0198705383.
  2. ↑ Peynaud, The Taste of Wine, Wiley, 1996, pp. 102–105. ISBN 978-0471113768.
  3. ↑ Jackson, Wine Tasting: A Professional Handbook, Academic Press, 2016, pp. 178–180. ISBN 978-0128025444.
  4. ↑ Jackson, Wine Tasting: A Professional Handbook, Academic Press, 2016, p. 184. ISBN 978-0128025444.
  5. ↑ Clarke, Wine Tasting, 2nd ed., Mitchell Beazley, 2015, p. 62. ISBN 978-1784720995.
  6. ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, entry: spicy descriptors. ISBN 978-0198705383.
  7. ↑ Jackson, Wine Tasting: A Professional Handbook, Academic Press, 2016, p. 185. ISBN 978-0128025444.
  8. ↑ Peynaud, The Taste of Wine, Wiley, 1996, p. 107. ISBN 978-0471113768.
  9. ↑ Clarke, Wine Tasting, 2nd ed., Mitchell Beazley, 2015, pp. 60–63. ISBN 978-1784720995.
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