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Green peppers: Herbaceous/vegetal quality generally thought excessive; once a specific pejorative for reds from California's Monterey region, but modern vineyard management has largely overcome this fault.
Cabernet Sauvignon: Great Cabs have bouquets with traces of cassis, blackberry, cedar, butterscotch, green peppers, chocolate, coca, leather. Deep, plummy richness.
Negative tastes that arise when Sauvignon Blanc wines are unsuccessfully processed include vegetables, such as green peppers, and, you guessed it, pipi de chat.
 See also: Taste, Grape, Sauvignon, Straw, Body
  
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