Stemmy: Wines fermented too long with the grape stems may
Structure: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel.
Stemmy
A term for wines that exhibit dry, woody tannins.
Stems
The woody part of a grape bunch that is high in tannin. Stems are removed before fermentation using a stemmer.
Stemmy: A term used to describe harsh, green characteristics in a wine.
Sulfites: An antioxidant and anti-microbial used to preserve wines.
Stemmy: Smell and taste of certain wines, reminiscent of the vine, particularly the green stalks.
Still Wine: Wines without carbon dioxide bubbles.
Straw: Used to describewhite wine with a color like straw.
Stemmy: a term applying either to wines actually having been fermented in contact with their stems, or to wines which, owing to an unusually brutal crushing or pressing, contain an excess of the bitter tannins of the stems.
Stemmy
A wine tasting term for the flavor of stems in some wines. The taste is bitter and full of chlorophyll and so is sometimes also called "green." This should be considered a fault in wine, as it rarely improves the flavors.
Still ...
STEMMY: Wines fermented too long with the grape stems may develop this quality in either or both the nose and mouth. It can be pleasant or unpleasant, depending upon how dominant the stemmy quality overshadows the actual fruit.
Stemmy
A stemmy wine results from leaving the grapes in contact with the stems too long during fermentation. It will taste harsh, bitter and astringent. These wines are also referred to as 'stalky' or 'green.' ...
STEMMY
Wines fermented too long with the grape stems may.
STONEY/STONELIKE
Describes a set of perceptions that seem to indicate a relatively young white wine fermented from ripe, but not overly so, grapes under cold fermentation conditions.
Stalky, stemmy: Very specific vegetative descriptions, rather rare, most often found in unappealing Pinot Noir made from young vines or under-ripe grapes.
Stalky or Stemmy Describes an unpleasant greenness and astringency from overlong contact with the grape stems or the use of underripe grapes.
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.
BRIARY: Describes young wines with an earthy or stemmy wild berry character.
BRIGHT: Used for fresh, ripe, zesty, lively young wines with vivid, focused flavors.
However, if you use 100% whole clusters some people consider that to have too much of a 'green' or 'stemmy' flavor. So maybe you'd do 50% or something less, but it's your decision, and some very high-end award-winning wine uses 100% whole cluster.
Stalks: The word (in every English speaking country but America) for "stems." In the U.S., stalks means big stuff (like corn stalks). But in England, stalks can be little, too. Grape stems = grape stalks and an American "stemmy" tasting wine is ...
vinifera vine is reported to produce a 3-shouldered, medium dense cluster of freckled pale green-pink skinned berries prone to Rot. The med-high acid fruit is used to create a light stemmy/hay/herbaceous tasting white wine that is drunk young.
stemmyRed wines with green or stalky tannins. stemsWoody part of the grape bunch which are high in tannin. Usually removed and discarded before fermentation. still winesWines without carbonation.
 See also: Alcohol, White, Barrel, Bottle, Red Wine
  
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