The pleasant, herbaceous aromas and flavours reminiscent of newly cut grass. Often used to describe the overall character of Sauvignon Blanc. British or European tasters sometimes use the word 'gooseberry' to describe this flavour.
A odor taint giving the coffee beans a distinct herbal character similar to freshly mown alfalfa combined with the astringency of green grass. Created by the prominence of nitrogen compounds in the green beans while the cherries are maturing. Typical taste of unripe beans and of certain freshly harvested coffee batches, corresponding to the beginning of the harvest.
Usually used in reference to Sauvignon Blanc and very difficult to describe without a glass in hand. Refers to the herbaceous aromas and flavors reminiscent of newly cut spring grasses. English tasters often describe this quality in Sauvignon Blanc as "gooseberry."