This aroma descriptor is typical of the odor of sweet spices such as cloves, cinnamon and allspice. Tasters are cautioned not to use this term to describe the aroma of savory spices such as pepper, oregano and Indian spices.
suggestive of sexual impropriety; "a blue movie"; "blue jokes"; "he skips asterisks and gives you the gamy details"; "a juicy scandal"; "a naughty wink"; "naughty words"; "racy anecdotes"; "a risque story"; "spicy gossip"
The scents of various spices, different in different wines. For example, the orange blossom, honeysuckle, Oriental spices of an Alsatian Gewurztraminer to the black peppery spices found in some California red Zinfandel and red Rhones of France.
Underlying "spicy" accent, either aromatic or flavorful. It might relate to the coffee being natural, the character of the acidity or the two combined. Examples are some Ethiopian and Guatemalan coffees.
Describes savoury rather than fruity flavours. Australian Shiraz often has a spicy or peppery edge. So too does Grenache ... and for that matter most oak-aged wines. American oak in particular gives a strong, spicy character to wine.
fragrance notes are used in the perfume industry in the form of essential oils from almost all the well-known spices. For example, cinnamon and clove are used widely in Oriental perfumes. Many masculine perfumes contain portions of spice-oils-for example: marjoram, coriander and pepper.
A wine tasting term describing a flavor that is, well, spicy. It can refer to “pepper” spicy, or a flavor you’d associate with something from your spice rack, but can’t quite place, such as coriander, rosemary, clove, cinnamon, etc. Some wines that are frequently called “spicy” are Gewurztraminer, Viognier, Syrah/Shiraz, and Zinfandel.
many wines will display distinct or nebulous ("what is that flavor?") spicy flavors such as dill, basil, or the like. Often, any tangy character in a wine, such as that in a fairly dry Gewürztraminers, will be described as spicy.
A complementary description applicable to many fine wines: Syrah usually displays a pepper spice character; Pinot Noir frequently has suggestions of cinnamon; and oak barrels contribute a vanilla-spice element.
Piquant or pungent notes such as clove oil, cinnamon, thyme oil. They are warming or hot in character and usually come from aromatic (benzene ring) based chemicals in their structures - e.g.. Eugenol in Clove Oil, Cinnamic Aldehyde in Cinnamon Oil, Thymol in Thyme Oil. Do not confuse with Herbal notes that are neutral or cool odours.
food has the piquant, hot, fiery, burning taste of spices. We are talking of highly spiced, piquant, zesty food, certainly savory. It can be also described after the predominant spice, like peppery or gingery food. This is the complete opposite of mild food.