The alcohol and acidity in wine are two factors that activate the receptors in the mouth that perceive spicy flavors, giving a “hot” sensation. In addition, the temperature of the wine and the choice of meal can also affect the degree of alcohol and acidity, which can lead to different levels of spiciness.In addition, spice flavors such as pepper, vanilla, clove, nutmeg, ginger, and toasted notes in the wine can also give us a sense of “hotness. This warming spice is sometimes brought by the grape variety itself, and sometimes by the oak barrels or the aromatic yeast in them.
A combination of factors can make some wines hot and spicy.
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