LCBO Food & Drink Autumn 2022

GRAPES The juice from the fruits and, especially, the skins of some grapes can contain naturally spicy compounds. FERMENTATION The yeast selected, the temperature at which the grapes are fermented, and techniques used (such as “punching down” the grape skins to extract flavour) can contribute spice. WHAT MAKES WINE SPICY? BARRELS Oak barrels used during fermentation, or to mature the finished wine, lend different spice profiles depending on where the trees grew, and how the wood is toasted.

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