Scott McArthur made an observation that got me wondering about this. It’s likely true that the term “baking spices,” whether used to describe an aspect of wine’s nose or taste, means different things to different people. So, do you use the term? If you do, what does it mean to you?
I do use the term regularly, but not often. I use it to connote a mixture of coriander, cardamom, and cinnamon — with an emphasis on the coriander and cardamom.
I use that term when an aroma generally reminds me of gingerbread, spice cake, or something along those lines. If it reminds me specifically of cinnamon or nutmeg or something like that, I’ll put the specific spice in the notes.
It’s clearly an indicator of terroir. (Terroir from oak forests.)
It means the taster does not know what he is rally tasting and uses a term that means something different to different people, depending on what each person’s mother often made for dinner.
I agree that it is highly subjective, but it makes me think of cinnamon, nutmeg, cloves, allspice, and mace. Just sweet with a little bit of bite, but very aromatic.
Makes me think this wine will go well with a Thanksgiving dinner.
Actually, I’ve found that I tend to like the wines that fit these descriptors. I have some bottles now that meet this style that I really like. However, I’ve noticed that these flavors tend to dissipate over time, that is, when young, they show these flavors, but tend to lose them over time.
Exactly the same for me
Ray Tuppatsch wrote:
Exactly the same for me
Deacon Chapin wrote:
… it makes me think of cinnamon, nutmeg, cloves, allspice, and mace. Just sweet with a little bit of bite, but very aromatic.
+2 The smell that greets you when opening the cabinet to the baking spices which include all just mentioned.
+1.
I would not associate coriander and cardamom with baking spices.
+3
Cinnamon, nutmeg, cloves. Kind of cookie and pie spices, but I tend to call these out separately in a tasting note, and not call them baking spice.
I don’t use the phrase “baking spices,” because I don’t think it’s particularly helpful–it’s too ambiguous. If I taste/smell the spices mentioned above, I’ll say “spice cake” or “Christmas cake” instead.
Bruce
Well it’s definitely distinctive from “spice” and “asian spice”. I agree that corriander and cardamom are not what I intend when I use the term.
I also agree. Those 5 are the key spices used in baking in Western cuisine, and I’m pretty sure that’s what people generally mean by baking spices.
Cardamom is occasionally used, but rarely coriander. On the other hand, in Indian cuisine those are probably quite common!
But if a wine has cinnamon or clove aromas, wouldn’t it be better to point to the dominant spice note rather than refer to a mixture?
RRV Pinot!!!
+1 or I will just call out the spice (if I can get a read on it) like nutmeg or cinnamon, but often it is a mix of spices you smell when you open the kitchen cabinet that contains them.
Joining the +1 club here.
- whatever number we are now on.
If I can be more specific, I will, but often either the flavors/aromas are not so clearly defined or I did not have the time or wasn’t in the setting to really analyze a flavor profile.
This description is similar to what I sometimes call Christmas spices or Christmas baking though then I tend to start including more ginger and perhaps even dried fruit.
The most descriptive way I’ve heard this described was by a customer of mine: “Aromas of a Northern New Mexico gift shop”. If you’ve ever been to one, you know how rich a descriptor this is… add all of the flavors above, throw in some cedar and pine, and then add some tanned leather and wood smoke.
the differences in answers really highlights how something can mean one thing to one person and another thing to another. I don’t bake much at all, so me using the term “baking spices” is kind of like me using the term “spices in my spice drawer that I don’t use much.” Looking at my jars of coriander and cardamom, I see my coriander is almost gone, but my cardamom is nearly full, so I must use coriander more than cardamom … or my wife is using the coriander often without me knowing it.
The descriptions on the sides of each of the spice jars (both come from the McCormick brand)
Ground Coriander seed: Rub on beef, chicken, pork, fish and lamb. Add to chicken and pea soup. Excellent in cakes, cookies, gingerbread, biscuits and apple dishes. Very good on spareribs.
Ground Cardamom: Add 1/4 tsp. to 9-inch apple pie, blueberry muffin mix, 2 Cups sweet potatoes or in spice rubs and marinades for pork.
On the rare occassion I use either of these it usually is for some kind of pork rub, but I’ve always considered them “baking spices,” perhaps erroneously, due to their sweet scents (especially cardamom).
I like the term. Have you ever walked into a bakery and smelled a bunch of different pastries, cakes, etc? Sometimes you can pick out the specifics, sometimes there is just an aroma that hints at a many different things. To me the baking spices term needs to be used in the context of being baked, not in the spice jar. I’m thinking of 1982 La Mission, Beaumonts from Leroy to name a couple of examples.