Woody-Spicy
27 January 2022
The woody-spicy aroma originates from syringaldehyde, a compound released from the wood during the toasting of staves. Depending on the level of barrel toasting, the aromatic interaction between the wood and the wine will vary. The stronger the toasting, the more pronounced this aroma will be in the wine.
Woody-spicy notes are associated with scents of woody vanilla, balsamic, cinnamon, and incense.
This aroma is rarely perceptible in white wines but can be found in the finest Syrahs from the Rhône or Shiraz wines from Australia, aged in new oak barrels with medium toasting. As these wines age, their spicy notes become increasingly pronounced.
This series on the aromas of wood in wines highlights the fragrant molecules imparted by oak during the aging process. Exploreici Explore the other aromas in the series.
