Spice: aromatic herbal substance used in
gastronomy. The Pinot Noir, and to a lesser extent the Meunier, but also the
vinification and/or the ageing of wines in oak barrels or casks, as well as a
long ageing on laths of the bottles, can bring spicy touches to the champagnes.
Thus the wine grower can decide to favour
this spicy character in his champagnes.
