describing "spice"

[quijote]

I'm quite a novice, so here's my take in brief: the presence of oak frequently imparts a "spicy" element to the smell or taste of a wine (the scent of clove in an oaked chard, for instance), but too much oak (depending on the wine grape's delicacy) is just plain woody and unpleasant (and much too noticeable). However, I think I've been able to sort out some distinctions, for example the distinction between oak and the grape's peppery taste in a shiraz. And a few wines seem to have a spicy aspect (such as ginger in Gewurtztraminer) without the presence of oak.

It's a little more complex than that, but that's my take on it so far....