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.
From winegeeks.com.
another good reference
about the pepper flavor specifically, although in Shiraz I imagine it's the same or similar to that in Zinfandel: