Asian Spices

WINE TALK
1

What is it? Or, more precisely, what are they? I’m pretty sure I’ve used the phrase to describe wine. Probably here on WB. Is it a more efficient way of saying “Chinese five spice”? Or is it meant to capture a larger group of spices. And how did so much of it end up in Vosne? That village is no where close to the Silk Road…

Jokes aside, what are you describing when you use this term?

2

Five spice and star anise in my mind

3

To me:

cinnamon
star anise
cardamon
black pepper

4

To me it is five spice but Vosne spice is more complex than that.

5

So it’s more like the Vosne 14 spice…
?

:wink:

6

I like that!

7

clove also.
Sometimes I get a little cumin as well (although I guess this falls under the category of Indian spice)

8

I tend to think of Chinese 5 spice.

9

Penzey’s Chinese Five Spice powder lists China cassia cinnamon, star anise, anise seed, ginger, and cloves.


Gawd, [snort.gif]it smells [snort.gif] freaking [snort.gif]amazing, although the anise is all an warm undertone which is far better to me than were it dominating.

[snort.gif] [snort.gif] [snort.gif]

10

Interesting and thanks for the feedback. I’ve always thought at least one or two of those listed shows up in many Burgs (clove, cinnamon, ginger). I tend to find the pepper + tarragon/coffee (or simply licorice) really completes the Asian Spices package. Those are the two that I don’t get in many wines. A nice contrast to the orange zest you get from wines that came from further North.

11

I also throw in tamarind. That spicy, citrus quality.

12

Asian spices are a pretty definitive character in several barrels - especially Francois Freres (used extensively in Burgundy and elsewhere). Williams Selyem uses nearly 100% Francois Freres (for example).

13

Thanks Trevor for the info. I described a 2005 Williams Selyem Flax Vineyard Pinot Noir as having rich cherry such as cherry liqueur or kirsch and Asian or Chinese spices. I didn’t realize the spices might have been more from the barrel than the grapes.