Barrel fermenting: The act of fermenting white grape juice in barrels instead of using the more usual stainless steel tanks. Red wines are never fermented in barrels because of the necessity to ferment red wines in contact with the grape skins.
Next, we talked tank or barrel fermenting. Most wines are tank fermented, which means the juice/clusters are put directly into a very big stainless steel tank and fermented there.
Attributable to barrel fermenting or aging.
Spicy: Describes the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper, often present in complex wines.
 See also: Crisp, Acid, Big, Green, Long
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