Spicy, black-pepper characteristic found in wines, often with high alcoholic content and/or tannins Sensation of burning in the back of the mouth when swallowing indicates pepper
having a piquant burning taste of spices or peppers; "gingery Chinese food"; "hot peppers"; "hot curry"; "corn chips with peppery salsa"; "spicy tomato sauce"
Term almost solely applied to "spicy" wines, such as Gewurztraminer among the whites, or the red Rhone Syrah and Australian Shiraz wines Component which can almost be described as pungent in quality, being reminiscent of anise, cinnamon etc