Herbaceous
A positive term used to describe the subtle aroma of herbs in Sauvignon Blanc, Cabernet Sauvignon, and Merlot. When such an odor is too pronounced, it is negatively described as vegetal.
Herbaceous
Tasting term related to wines with a grassy or greenish taste or aroma of herbs.
Hogshead
A hogshead is wine barrel with a volume of approx. 240 litres (63 gallons).
Herbaceous
A green, vegetable smell in wine. For example, Sauvignon Blanc is grassy when subtle, herbaceous when overpowering. It is not considered a positive attribute when it is more than subtle.
Hermitage (air-mee-tahj) ...
Herbaceous: Denotes the taste and smell of herbs in a wine. A plus in many wines such as Sauvignon Blanc, and to a lesser extent Merlot and Cabernet. Herbal is a synonym.
Herbaceous:
The taste and smell of herbs in a wine.
Late harvest:
Wines made from grapes
that were allowed to hang on the vine
until their sugar content was very high, thus the
wine is sweet.
Herbaceous Grassy hay-like, thatch.
Honey / honeyed Honey or beeswax taste or flavour found on mature wines. Characteristic aroma of Noble Late Harvests.
Intensity Complexity depth of flavour.
Herbaceous
Aromas of fresh grass or hay often found in Sauvignon Blanc. Also the green pepper character of some red wines.
Herby
Hints of mint, sage, thyme, eucalyptus, and other herbs. Common in big red wines.
Herbaceous: An agreeable odor reminiscent of herbs, and usually associated with Sauvignon Blanc when grown in cool climates.
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Herbaceous
Aromas reminiscent of fresh grass or hay; grassy, as in certain Sauvignon Blancs; also the green pepper character of some Cabernets.
Herby
Reminiscent of herbs, such as mint, sage, thyme, or of eucalyptus.
Herbaceous: The taste and smell of herbs.
Murky: Lacking brightness, turbid or swampy.
Musty: Having a mouldy smell.
Herbaceous: A taste that can be related to herb flavours.
Honeyed: Relates to the flavour of honey to some wines.
Hot: Refers to a slightly burning sensation in the mouth produced by wines with too much alcohol.
Herbaceous
Describes a wine that smells or tastes grassy or green. Often a characteristic of wines made from Sauvignon Blanc and Sémillon grapes. Can also be found in very young wines that will change flavor as they age.
Herbaceous: An aroma or flavor similar to green; often an indication of underripe grapes or fruit grown in a cool climate.
Herbal: Having aromas and flavors that suggest herbs.
Herbaceousness
Herbaceousness is a wine taster's term that refers to how much a wine tastes like vegetables. (Really?)
Hot
Hot is a word wine tasters use to refer to a wine that has a high alcohol content.
Herbaceous: The presence of flavors of herbs in a wine (rosemary, thyme, etc.)
"Hot": A burning sensation in the mouth resulting from high alcohol content.
"Jammy": Wine that literally tastes like jam or cooked fruit.
herbaceous
Many wines have a distinctive herbal smell that is generally said to be herbaceous. Specific herbal smells can be of thyme, lavender, rosemary, oregano, fennel, or basil and are common in Rhône wines.
Herbaceous
for wines with "green," "grassy" or "haylike" aromas. Grassy, smelling of fresh herbs or hay.
Herbal
Smelling of herbs, such as lemon balm, lavender, mint, rosemary, sage, savory, thyme or verbena.
Herbaceous
Describes the aromas and flavours of herbs in a wine. A plus in many wines such as Sauvignon Blanc and, to a lesser extent, Merlot and Cabernet Sauvignon.
Herbaceous
A wine that has a green, vegetable smell. For example, sauvignon blanc is grassy when subtle, herbaceous when overpowering.
Herbaceous: Wine with the flavor and aroma of herbs.
Hybrid: Grapes that are bred from more than one grape variety to improve the flavor or hardiness of the wine.
Herbaceous. A descriptive term for a wine with overt green herb-like flavors. For most grape varieties, herbaceous flavors are considered negative.
Herbaceous: smelling or tasting of soil-covered herbs; sometimes used to describe Merlots.
Hot: a wine that reminds you more of alcohol than anything else is considered hot.
Herbaceous, herbal
Pleasant odours reminiscent of herbs, such as fresh herbs, dried herbs or specific herbs.
Hogsheads
Another term for 60-gallon oak barrels.
Herbaceous
weedy, off smell, seen sometimes in Cabernet
Hock
English term for Rhine wine ...
HERBACEOUS: Herbal. The taste and smell of herbs in a wine. Can be a nice complexity in some wines.
HOLLOW: Describes a wine that has a first taste and a short finish, and lacks depth in the middle. No body! ...
Herbaceous: Wine that has the flavor and aroma of herbs. Can also be found in very young wines that will change flavor as they age. Primarily a function of the grape variety, not soil or climate.
herbaceous: The name given to the class of aromas and flavours that are herbal or green vegetable like. These are characteristic of some grape varieties such as Sauvignon Blanc and Cabernet Sauvignon.
Herbaceous
Next time you mow the lawn or trim your hedge, take a good sniff of the cuttings.
HERBACEOUS
Adjective used in description of wine with taste and aroma of herbs, (usually undefined). Considered to be a varietal characteristic of Cabernet Sauvignon, and to less extent, Merlot and Sauvignon Blanc grapes.
Herbaceous
Used to describe aromas reminiscent of fresh grass, crushed leaves, drying hay, heather etc. This word is usually used when the exact aroma such as mint or fennel can't be pinpointed.
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.
Gulpable ...
Herbal, herbaceous
General term (see also "vegetal," below) for wines with "green," "grassy" or "haylike" aromas.
Web-weaving by Cliffwood Organic Works ...
The air space in the bottle between the wine and the closure, or in a tank between the wine and the lid.
Herbaceous, herbal
Pleasant odors reminiscent of herbs, such as fresh herbs, dried herbs or specific herbs.
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.
appley, berrylike, or herbaceous. Usually implies a little extra sweetness.
Full-Bodied: Fills the mouth. Opposite of thin-bodied.
Graceful: Describes a wine that is subtly harmonious and pleasing.
HERBACEOUS - Flavors and especially aromas pleasant and reminiscent of herbs (sage, thyme, etc.).
LEAN - Lacking breadth of flavors.
MOUTH FILLING - Means a richness and concentration of flavors that seem to fill the whole mouth.
"appley," "berrylike" or "herbaceous." Usually implies a little extra sweetness.
Grapey: Describes simple flavors and aromas associated with fresh table grapes.
Green: Tasting of un-ripe fruit. Not necessarily a bad thing, especially in a Riesling.
Herbaceous. Grassy, smelling of fresh herbs or hay.
Herbal. Smelling of herbs, such as lemon balm, lavender, mint, rosemary, sage, savory, thyme or verbena.
Honest. Decent, without flaws or defects, but having no great qualities.
There is the slightest hint of a green / stemmy / herbaceous flavor that melds well with the ripe fruits. Some spice - a touch of vanilla, black pepper, and earth. Acidity is appropriately medium, tannins are soft. Texture is smooth.
The most widely recognized is the herbaceous or green bell pepper flavor caused by pyrazines, which are more prevalent in under-ripened grapes.
Grassy A term used to describe an herbaceous or vegetal element of a wine-ranging from freshly mown lawn grass to lemon grass flavors.
Green Overly acidic wine. Typically used to describe a wine made from unripe fruit.[5] ...
Some wines (mostly white) are referred to as grassy or herbaceous, with a pronounced smell of grass or herbs (often tarragon) on the nose. This may add a desired element to a dish to be matched. Sauvignon Blanc wines are often grassy.
In the early part of the 1990s the red wines of Chile often had an unappealing, green, herbaceous element to them. I'm glad to say this has now changed, and there are now plenty of tasty, superb value wines to be found.
Green: A tasting term describing the grassy, herbaceous or vegetal taste of wines which were grown in too cool a climate.
HERBACÉ (HERBACEOUS)
Indicates odors or flavours pointing out grass, (this term often has a rather pejorative connotation).
HYBRIDES (HYBRIDS)
Term indicating type of vines obtained starting from two species of different vines.
A fruity, tart, non-tannic Italian red would be fine, and so would an herbaceous white like a Sauvignon Blanc or maybe, to maintain the Mediterranean theme, a Vernaccia di San Gimignano.
While its flavor profile is similar to Cabernet Sauvignon1, Merlot tends to be less distinctive and slightly more herbaceous overall in both aroma and taste.
But a lightly vegetal, grassy, leafy or herbaceous aspect may be a characteristic of certain varieties, such as bell pepper in cabernet sauvignon or grassiness in sauvignon blanc. ??
Sometimes a bit herbaceous and green, it's a flavor characteristic that has grown on me. There's something wild in this bottle, some joyful emotional outburst that was sealed under cork and is awaiting release.
Sauvignon Blanc: Aroma that is grassy, herbaceous, and citrus. Crisp, bracing flavour of apples, lemons, and grapefruit.
Semillon: Soft, smooth flavour with some herbal spiciness. A good grape to blend with Sauvignon Blanc or Chardonnay.
Weedy: A term to combine Herbaceous and tart smells/flavours is weedy.
Woody: Woody is a smell, which describes the nasty side to oak wood, an unacceptable mouldy sort of flavour that comes from a barrel in poor condition.
Merlot - Merlot is a red wine with medium to full body and herbaceous flavors. Merlot is typically softer in taste than Cabernet Sauvignon. It’s flavors and aromas include blackberry, baked cherries, plums, chocolate, and mocha.
The cool September temperatures allowed the later ripening variety to achieve perfect ripeness and balance while eradicating any green, herbaceous flavours. There was no fear of overripeness, and no worries about compromising freshness.
Botrytis: Botrytis blight or gray mold is a fungus disease which infects a wide array of herbaceous annual and perennial plants. The benevolent form is known as "noble rot" and is responsible for some of the world's finest sweet wines.
It shows a tendency towards a grassy, herbaceous flavor in the wine when the grapes are grown in temperate regions.
Fruit grown in the warmer areas will produce a more tropical, herbaceous nose with a broader, fruity, soft palate. The wine is often wooded introducing smokiness and complexity to the palate.
Grown in cooler climates and in fertile soils promoting excessive vine growth, herbaceous smells and flavors can dominate the character of the wine, while in warmer regions, the melon, citrus and passion fruit aromas and flavors emerge.
Depending on the growing region and winemaking techniques it can range from grassy, herbaceous, flinty, and green, to aromas of peach, fresh hay and melons. It is also known as Fumé Blanc in the United States.', '', 300)"; ...
Merlot
Merlot is the most important grape varietal grown in Bordeaux and forms the backbone of many "meritage" (Bordeaux-style) blends. It is similar to Cabernet Sauvignon, but displays more fruity than herbaceous or vegetal character.
The white wine has a herbaceous taste similar to that of its grape cousin, the Sauvignon Blanc, and is noted by some as reminding them of "crushed blackberry leaves".
 See also: Wine, Grape, Red, Aroma, Sauvignon
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