The Black Pepper aroma is easily recognized by most people even during a blind smell test, as it is added to many foods often at the table.
Though it is a very pungent scent when smelled alone, it is due to a molecule that is not very volatile and therefore it is an aroma which is only subtly perceived in many wines and grape varieties. For example, it is typical of Nebbiolo and Syrah, of some Bordeaux, and in high-quality Cabernet Sauvignon.
It is subtly present also in some high-quality cocoas, in combination with other spices such as clove and allspice. In particular, it can be detected in some Trinitario cocoa varieties as well as in some cocoas from the High Amazon.