How is it that zinfandel can taste spicy?
How can it be that zinfandel wines taste spicy (hot?) I experienced this sensation for the first time recently, but never have sensed this before in cabernets, merlots, or other reds. Subsequently I read zinfandels described as "spicy" elsewhere afterwards.
I'm certain that there are no peppers being used in the process of the wine. Is there significant capsaicin present or is it from the alcohol level?
Best Answer
This has to do with esters, which are flavor compounds created during fermentation.
Each grape variety has a unique physiological make up with aromatic compounds found in trace amounts within the grape skin cells. The concentration of each of these aromatic sensations is dependent on the grape type and is mostly undetectable until the juice is fermented. Fermentation magnifies and makes these aromas more easily perceived by the nose, so think of wine as a caricature of the grape.
From winegeeks.com.
about the pepper flavor specifically, although in Shiraz I imagine it's the same or similar to that in Zinfandel:
Australian chemists have identified the compound responsible for the peppery aroma of the country's iconic Shiraz wines - and discovered the same molecule is by far the strongest aroma in peppercorns themselves.
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Quick Answer about "How is it that zinfandel can taste spicy?"
The reason is called rotundone: a physical compound found in wine varieties such as Zinfandel, Syrah, Petite Sirah and Grenache that contributes noticeable spice qualities similar to the experience of cracked peppercorns.Are Zinfandel wines peppery?
While Zinfandel can have a variety of herbal flavors, the primary one is usually described as \u201cpeppery.\u201d A recent article in Wine Spectator (June 2018) featured California Zinfandels with descriptions that included \u201c\u2026What is Zinfandel supposed to taste like?
The primary flavors of Zinfandel are jam, blueberry, black pepper, cherry, plum, boysenberry, cranberry, and licorice. When you taste Zinfandel it often explodes with candied fruitiness followed by spice and often a tobacco-like smoky finish.What makes a wine taste spicy?
Fermentation temperatures, types of yeast, and whole-cluster fermentations will affect a wine's spiciness. But the biggest influence probably comes from oak barrels, which can add all kinds of spicy notes\u2014everything from cedar to tobacco to vanilla to baking spices.What is the most peppery wine?
Here are 10 peppery wines along those lines that will surely impress both you and your guests this holiday season.- Campuget 1753 Syrah. ...
- Ludovicus Tinto Garnacha. ...
- Parducci True Grit Reserve Petite Sirah. ...
- McKinley Springs Horse Heaven Hills Malbec. ...
- Boneshaker Zinfandel. ...
- Waterbrook Syrah. ...
- Alto Cinco Garnacha.
The science of spiciness - Rose Eveleth
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