The tasting notes on this wine could read: 'warm to hot with a bit of bite'.

Chilli wine has found a niche amongst consumers who like a touch of warmth with their dinner.

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Stuart Meagher from Disaster Bay Chillies on the New South Wales South Coast, said the flavour was an unusual mix of sweet and heat.

"The wine is just made from the chillies, so when it's made it's actually bright orange in colour, because there's a lot of suspended particles of chili in there," he said.

"It takes six months to ferment — it's a very long fermentation process.

"At the end of that process we've got to settle those little particles out and then we put it through a filter.

"That filters some the smallest particles out. It filters out any yeast so that once in the bottle it can't re-ferment.

"At the end of a relatively long fermentation process you've got a relatively sweet, medium-heat wine, with a totally unique flavour because there's no other fruits in there."

While there is an established culture around drinking wine, Mr Meagher, said there was no one way to use chilli wine.

"It's a bit of a fun product and there's no sort of etiquette, so people do all sorts of things with it," he said.

"But some would have it neat in small glasses, served icy cold and you can have that with your meal.

"It goes fantastically with natural oysters, cheeses or as a dessert wine with the dark chocolate."

Developing a prototype super hot sauce

Super hot sauces are often "all heat and no flavour", according to Mr Meagher, but he recognised there was a strong demand from consumers.

Over the past year he has been developing a Tabasco-style sauce to add to his repertoire.

"The taste of fresh chilli is not that great — it's like chewing on capsicum — but once it's gone through that fermentation it changes in taste and makes it really palatable," Mr Meagher said.

"This one here is 12 months old and basically it's the chopped up chili and then just a small percentage of salt.

"What that does is stops some yeast fermenting in the chilli and allows an anaerobic process to take place with the bacteria.

"I think it's very similar process to making silage you just keep the air out and create an environment that the bacteria likes.

"In that fermentation of the bacteria it creates its own acid and preserves the chilli, so this stuff is a year old and looks as good as the day I put it down, but tastes quite different."