Aromas or flavors that suggest vegetables.
derived from making a wine from physiologically under ripe fruit. Characterized by aromas of bell pepper, capsicum, green citrus or other green vegetables arid fruits. Hit the "BACK" button on your browser to return to previous page
range of pleasant plant odours - heather, hay, bracken etc. Also see herbaceous
Smells and tastes in wine that are reminiscent of plants and vegetables (such as cabernet sauvignon, which exhibits these qualities that are part of the varietal character).
a pronounced grassy or root like smell.
Delicate taste characteristic found mostly in Japan green tea that is plant-like and sweet.
Describes the smell and flavor in some wines that resemble various vegetables and plants.
refers to the smell and taste of wines that are reminiscent of plants and vegetables.
Wines that taste or smell like plants are called vegetal, if it's subtle it can be pleasant (“grassy”), too much so indicates they are probably made from unripe grapes and are therefore flawed.
Literally a vegetable-like aroma or flavor, for instance bell pepper or asparagus. It can be a positive descriptor, but most often is used to describe a wine that is too vegetal or herbaceous.
When a wine smells like wet straw, mushrooms or compost.
Some wines contain elements in their smell and taste which are reminiscent of plants and vegetables. In Cabernet Sauvignon a small amount of this vegetal quality is said to be part of varietal character. But when the vegetal element takes over, or when it shows up in wines in which it does not belong, those wines are considered flawed. Wine scientists have been able to identify the chemical constituent that makes wines smell like asparagus and bell peppers.
A pronounced quality of strong herbaceousness in generally unpleasant proportions. Flavors and aromas of wilting or half-cooked green bell peppers, asparagus, green beans, etc.
An undesirable characteristic, wines that smell and taste vegetal are usually made from unripe grapes. In some wines, a subtle vegetable garden smell is pleasant and adds complexity, but if it is the predominant character, it is a major flaw.
Think of the taste and smell lof plants and vegetables like asparagus and bell peppers. If this takes over the wine, then it is a flaw.
Roughly synonymous with "herbaceous" but probably a bit more negative.
Herbal, weedy aromas and flavors
Tasting term to describe a wine with unpleasant aromas and flavors of stewed vegetable - considered a flaw.
Smelling or tasting of vegetables. This could manifest itself in a number of ways, all of them unattractive. Some of the more common vegetable likenesses that crop up are bell peppers, asparagus, and broccoli. Contrast HERBACEOUS.
aromas of vegetation. Not a good sign in a wine
One of 8 aromatic groups. Aromas of grass, hay, undergrowth, truffle.
A word applied to wines that smell or taste like plants or green vegetables; too much vegetal character can detract from the enjoyment of a wine.
A wine that smells like wet straw, mushrooms or compost. Not appealing.
Some wines contain aromas and flavors which are reminiscent of plants and vegetables. In Cabernet Sauvignon and Cabernet Franc, a small amount of this vegetal quality is said to be part of varietal character, and can often enhance the wine's complexity. However, if the vegetal element becomes too predominent, or if it shows up in wines in which it does not belong, it is considered a flaw.
Describes wines containing scents reminiscent of herbs and green vegetables such as bell pepper, celery and asparagus. A positive descriptor in small amounts when this quality varietally character correct, as with Cabernet Sauvignon. A negative descriptor when the vegetal element dominates.
Considered a flavor flaw when present in distinctive amounts over and above that occurring naturally in the grape. "Grassy" has somewhat the same connotation (see also earthy, leafy, yasty /yeastilike).
Grassy, leafy, herby - in contrast to fruity, flowery, oaky.