hot
Used for wines with excessive alcohol that, unless balanced with strong fruit, creates a burning, prickly sensation in the mouth and throat. A “hot” sensation may be acceptable in fortified wines such as port and sherry, but is not desirable in most wines.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.