Where does the pungency in wine come from

Two factors in wine, alcohol and acidity, activate the receptors in the mouth that taste spicy, giving a person a ‘hot’ sensation.

In addition, the temperature of the wine and the choice of food can also affect the level of alcohol and acidity, which can bring different levels of spiciness.

In addition, spices such as pepper, vanilla, cloves, nutmeg and ginger, as well as a toasty breath, give the wine a “hot” feeling.

This warm spice is sometimes brought by the grape variety itself, sometimes by the oak barrels or the yeast in them.

Under the joint action of a variety of factors, some wine will be hot, hot up.

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