Peppery describes a wine with aromas or flavours reminiscent of black pepper, white pepper or peppercorn spice. The character can be associated with grape variety, vineyard conditions and winemaking. In Syrah/Shiraz, the black-pepper note is often linked to rotundone, an aroma compound also found in some herbs and spices.
Cool-climate Syrah from the northern Rhône may show black pepper alongside dark fruit and savoury notes. Grüner Veltliner can show white-pepper character, often with citrus and herbal flavours. Intensity varies by site, vintage and producer.
Example: northern Rhône Syrah and Austrian Grüner Veltliner can both be described as peppery, although their overall styles are very different.
Food pairing: peppery wines can complement steak au poivre, pepper-crusted lamb, grilled mushrooms and savoury charcuterie.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
