- posted 13 years ago
I enjoy a robust, spicy finish to my reds. On a recent tour through Washington wine country, I found a malbec and syrah that were fantastically spicy and peppery. The winemaker said that tannins and yeast were the primary factors that determined how peppery of a finish you get. He was understandably vague, though.
Has anyone been able to consistently (or accidentally) achieve this affect? If so, what grapes, yeast, fermentation temperature, brix, pH, and TA did you have?
Thanks in advance.