Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent. Some common spicy foods include chile peppers and onions which are often processed into dried and liquid forms to be used as seasonings for hot sauces, mustards, salsas, and other foods. To reduce the impact of a spicy ingredient when it becomes too intense, use milk, cream, sour cream, or yogurt as a means to temper the burning sensation.
When wine is decribed in this manner it typically possesses flavors associated with anise, cinnamon, clove, mint, nutmeg, or pepper, which is a common characteristic of a complex wine. Some of the typical wines considered to have spicy overtones include Gewüztraminer, Muscat, Syrah, and Zinfandel.