When tasting the rich world of wine, you will occasionally encounter an unexpected surprise – it is as if a subtle flame has been gently brushed in your mouth, bringing a unique spicy experience. This feeling is not unpleasant, but can light up your taste buds and open up a new sensory journey.
Why are some wines 「spicy」?
1. Rhyme of Pepper: The Magic of Rotundone
When it comes to spiciness in wine, the first thing that has to be mentioned is pepper. Certain red wines, especially those made from the Syrah grape, often exhibit fresh and intense black or white pepper flavors. The source of this unique flavor is a compound called Rotundone, which occurs naturally in the skins of Shiraz grapes and is surprisingly similar to the component in black pepper. However, it is worth noting that about one-fifth of the population is actually unable to detect the smell of Rotundone due to physiological differences, so whether a Syrah has a peppery flavor depends largely on the individual’s olfactory “configuration” “.
2. Spicy touch: dialogue between alcohol, acidity and TRPV1 receptors
In addition to the direct peppery taste, some wines can also cause a warm or burning sensation in the mouth after drinking, as if it is slightly spicy. Italy’s Chianti Classico wine is an example of this type of experience, with its high acidity being an important factor in intensifying the spiciness. Similarly, Amarone wine with a higher alcohol content, with an alcohol content of 15-16% and a full body, also gives drinkers a spicy experience similar to chili peppers. The scientific explanation for this spicy sensation lies in the fact that specific compounds (such as alcohol and acid) activate the touch receptor TRPV1 on the tongue, which is usually sensitive to temperature (more than 42 degrees) and harmful substances (such as capsaicin), thereby causing Creates an illusion of spiciness on the taste buds.
3. Spice flavor: the gift of oak barrels
For wine lovers who appreciate spicy notes, Zinfandel from Lodi, California or Pinotage from South Africa are ideal choices. The wines are aged in oak barrels for at least a year, and specific compounds in the oak add rich spice flavors to the wine. Among them, oak lactone brings the sweetness of coconut, vanillin contributes the aroma of vanilla, while eugenol and guaiacol give spicy clove and toast aroma respectively. Even more interestingly, the Brettanomyces yeast grown in oak barrels can further add clove aromas, and although this is sometimes seen as a drawback, it also provides some producers with new ways to create complex wines.
To sum up, the spicy flavor in wine is a multi-layered, multi-dimensional experience that combines the direct stimulation of pepper, the tactile challenge of alcohol and acidity, and the spice flavor brought by oak barrel aging. Behind every spicy flavor lies an exquisite combination of nature and craftsmanship, waiting for every taster to savor and discover. The next time you raise a glass, you might as well take this new knowledge with you to explore more of the spicy mysteries in wine.
