Green Point 1994 Brut ($22.99)
Another excellent candidate for pre-Millennial enjoyment is this fine sparkling wine from South Eastern Australia, produced in the Yarra Valley of Victoria by Moët & Chandon.
Green
More tart than fruity, due to the use of unripe grapes.
GRENACHE
A red-wine grape widely grown in Spain, the south of France and also California.
Green
Tasting term referring to the taste of wines with under ripe fruit.
Green harvest
Green harvest consists in the practice of removing unripe grapes in midsummer in an attempt to increase the yield of the remaining quality grapes.
Green harvest
The practice of removing unripe bunches of grapes in midsummer in order to reduce the yield per plant and increase the quality.
Green
Unripe, or tart, not necessarily an unattractive taste in a light wine
Hard
Usually applied to reds which have an excess of tannin. In young reds, this is often necessary to support the aging process ...
Green: Tasting of unripe fruit. Wines made from unripe grapes will often possess this quality. Pleasant in Riesling and Gewürztraminer.
Green: Too acidic, raw, vegetal or herbal; a wine can taste "green" due to underripe grapes or stems, but such an impression may simply mean the wine needs time to develop.
Grip: Jargon used to describe an emphatically firm, tactile finish.
Green:
Tasting of un-ripe fruit.
Not a bad thing really
especially in a Riesling.
Green
A wine tasting term for wines made from under ripe grapes. The wine will have the smell of vegetation and be highly acidic.
Grenache (greh-nah'sh) ...
Green
Harsh and unripe with an unbalanced acidity that causes disagreeable odour and a raw taste.
Hard ...
Green: The high acid taste of wines made from unripe grapes.
Herbaceous: An agreeable odor reminiscent of herbs, and usually associated with Sauvignon Blanc when grown in cool climates.
...
Green Usually unripe, sour, or acidic.
Grip Firm texture on the palate created by tannin and acid.
Hard Texture due to too much tannin or acid.
Green
Unripe, tart flavors lacking in fruitiness.
Grip
Firmness of flavor and structure.
Green
A wine made from unripe grapes that is tart and lacking fruit flavor.
Grip
Firmness of flavor and structure.
Green: Tasting of un-ripe fruit. Not necessarily a bad thing, especially in a Riesling.
Heady: Used to describe the smell of a wine high in alcohol.
Herbaceous: The taste and smell of herbs.
Green: A wine not ready for drinking, or made form under ripe fruit. One that has too much acidity.
Hard: Term that refers to bitter and dry tastes associated with tannins on the finish of some wines.
Green: A term used to describe underripe, vegetal flavors in a wine.
Grenache: A hearty, productive red grape popular in southern France as well as in Spain, where it is called Garnacha.
Gris: A very pale rosé color.
Green: A young wine with too much acidity.
Grey Rot: See Botrytis.
Hard: A wine with too much tannin.
green
Green wines are wines made from underripe grapes; they lack richness and generosity as well as having a vegetal character.
Green
Sharp, acid. It can be a pleasant, refreshing quality. Green indicates either a wine that is very young or one that has been made from under ripened grapes. The term can also be used to suggest a herbal or grassy quality in a wine.
Green harvest - The harvesting of green (unripe) grapes in an attempt to increase the yield of quality grapes.
H ...
Green olive: Specific vegetal aroma, often noted in Cabernet Sauvignon. May, surprisingly, be closely chemically related to the typical "blackcurrant" or "cassis" of Cabernet.
Green olives: I have had very few wines that smelled of green olives, but those few have been Cabernets.
Hard: akin to green, but indicative more of a high tannin level.
Green: A young wine that has not developed enough to balance out the acidity.
Hard: A wine that has not aged enough to achieve a proper balance.
Hectare: A metric unit of measure equivalent to 2.471 acres.
Green: Term used to describe a young wine that has not developed enough to balance out its acidity.
Hard: A wine that has not aged enough to achieve a proper balance.
Harvest: Harvesting of the grapes.
Green
A negative tasting term for a wine that tastes youthful, unripe, raw and acidic. A good example of a 'green' wine would be a cheap Loire red from a mediocre vintage such as 1998, or just about any supermarket Claret costing under £4.
GREEN
Strictly applied refers to the taste of wines made with underipe fruit.
Green: A tasting term describing the grassy, herbaceous or vegetal taste of wines which were grown in too cool a climate.
[Greengrape]
Secret squirrel white variety it quietly stored piles of flavour over time - ripe hay flavoured, tinged with savoury and citrus, richly textured at best. Stunning sweeties, impressive dry whites.
The "green bell pepper" flavor
There are a couple of noted Cabernet Sauvignon flavors that are intimately tied to viticultural and climate influences.
Green peas
Specific, and usually delightful, description for a "green" flavor found in some white wines.
Web-weaving by Cliffwood Organic Works ...
Green bell pepper
red Bordeaux, Cabernet Franc, Cabernet Sauvignon, Merlot
Flowers ...
Greene, Joshua. Bordeaux 2005. Wine & Spirits, June 2006, 25(3), 24-26.
Laube, James. A caveat for Cabernet. Wine Spectator, June 15, 2006, 31(4), 37.
Prial, Frank J. Wine talk: So who needs vintage charts.
green grape image by spectator from Fotolia.com
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Green Harvest:The trimming of unripe grapes to decrease crop yields, thereby improving the concentration of the remaining bunches.
Grip:A welcome firmness of texture, usually from tannin, which helps give definition to wines such as Cabernet and Port.
a greenish cordial made from wormwood and other herbs redistilled in alcohol. Illegal .
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Advokaat ...
The green is not pronounced in a derogatory way, nor does it have anything to do with Ireland and leprechauns, no, no. This is the green of limes, fresh herbs, melons, green beans, peppers, and gooseberries.
The greenish-yellow glass amphora has handles formed in the shape of dolphins. One of several bottles discovered, it is the only one with the contents still preserved.
Bob Green, an owner of Union Square Wines and Spirits in New York City, points a finger to crude alcohol in cheap wine.
The "green heart of Italy", name usually used to call Umbria, is considered by many, enologically speaking, as the Bourgogne of Italy, has viticultural and enological traditions as ancient as Etruscan times and its wines were famous since then.
tobacco, green bell pepper, raspberry, freshly-mown grass
Cabernet Sauvignon
blackcurrants, eucalyptus, chocolate, tobacco ...
Verde
Green, a wine picked from unripe grapes, which is a major defect
Vigna
Vineyard ...
Either black, green or amber grapes may be used for this recipe and the resulting wine will suit almost every taste.
5
Strip the grapes from the stalks and then squash them by hand.
Grape variety
A particular type of grape, also called a "varietal.".
Green
The high acid taste of wines made from unripe grapes.
Acid present in green and ripe grapes.
Claret :
A light and fruity red wine produced in the region of Bordeaux.
bocksbeutelA flat spherical green or amber bottle used for QbA or QmP wine from the Franken region in Germany. bodegaSpanish word for winery or cellar. bodenThe German equivalent of the French terroir.
Green harvest removing surplus fruit bunches in July while they are still undeveloped in order to maximize maturation of the remainder. Gris another word for rosé. ^ back to top
H
Hectare 2.
flor: A character of manzanilla, fino and amontillado sherry styles similar to green apple and nougat.
Says itself of a wine made rough and green by a strong excess of tanin and acidity. Very serious defect.
ACESCENCE
Disease caused by micro-organisms and giving a wine "piqué".
ACIDITÉ (ACIDITY) ...
GREEN - Used to describe an overly acidic wine, especially reminding one of the taste of unripe fruit.
HERBACEOUS - Flavors and especially aromas pleasant and reminiscent of herbs (sage, thyme, etc.).
LEAN - Lacking breadth of flavors.
One of the most refreshing and vibrant white wines, Sauvignon Blanc's signature aromas include freshly mown grass, lemon-grass, gooseberry, green bell pepper, green melon, grapefruit, canned peas, asparagus, lime, nettle, acacia, ...
Grown in most parts of the wine growing world, Chardonnay is fairly neutral on its own, displaying green apple and mineral notes.
Lots of sweet earth, green herbs - savory, bay leaf, sage. On the palate, lots of forward fruit upfront. Rich ripe blackberry, black raspberry.
All grapes contain the same kind of green fruity-meat, but red grapes have red skins and in the winemaking process, there is a considerable amount of color, flavors and tannins that are imparted to the final product.
Although they may appear to be in a range of either red-purples or green-yellows, wine grapes are referred to as black (noir ) or white (blanc ). Pinot Noir, Grenache and Mourvedre tend towards a garnet or brickish tone.
They acquire these characteristics in large part due to something called noble rot (no, you're not drinking something that should have gone out with those green beans from Thanksgiving!).
Those growers who picked early and late (ether side of the rains, as late as 14th November) and those who had green-harvested earlier in the season harvested mainly healthy grape but much of the fruit gathered in the wet was of lower quality.
You'll also be able to see that it is a white wine through the green glass, instead of red wine. Next, it's critical to take some time to get to know key appellations in the dominate wine regions of France.
Well, yes, grapes with paler shades such as yellow, green or even light pink hues make white wine (these are the grapes that we refer to as "white"). But so can red, purple or black grapes. How so?
Malic acid has a sharp, green taste - rather like the tangy freshness of a green apple. This may be desirable in some white wines but in others, and in most reds, it is not.
 See also: Wine, Grape, White, Aroma, Style
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