Unripe, under-ripe
Grapes that do not reach optimum ripeness; green.
Vanilla
Vanillin, imparted by aging in new oak barrels - particularly American oak - which has a vanilla-like odor.
Unripe Two senses: (taste) raw; 'green' under-ripe taste, or (physical ripeness): grapes that are not fully ripened.
Vanilla Creamy vanilla essence flavour.
Velvety Silky and smooth texture on the palate.
Unripened cheese, similar to cottage cheese. Made in England and Scotland. May contain .
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Acid ...
Some unripe fruit and a number of dilute wines, but overall quality promises to be excellent
Weather Conditions ...
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 ...
Harsh and unripe with an unbalanced acidity that causes disagreeable odour and a raw taste.
Hard
Tannic without softness or charm. It can mellow with age.
Green
Unripe, tart flavors lacking in fruitiness.
Grip
Firmness of flavor and structure.
Tasting of unripe fruit. Wines made from unripe grapes will often possess this quality. Pleasant in Riesling and Gewurztraminer.
Grip
A welcome firmness of texture, usually from tannin, which helps give definition to wines such as Cabernet and Port.
Ricotta
A soft, unripened Italian cheese made as the by-product of the whey of other cheeses. Slightly sweet and grainy. Used often in Italian sweets (such as Cassata alla Sicilian) and as a pasta filling.
Green Tasting of unripe fruit. Wines made from less ripe grapes will often possess this quality. Pleasant in lower concentrations when balanced with other flavors. Often associated with Riesling and Gewürztraminer.
greenWine that was made from unripe grapes - tart and tight. green harvestThe practice of removing unripe bunches of grapes in midsummer in order to reduce the yield per plant and increase the quality.
Sorting Upon arrival at the winery, grapes are picked over to eliminate damaged or unripe fruit. Soutirage French for "racking.
tart Sharp, acidic, lean, unripe wines are called tart. In general, a wine that is tart is not pleasurable.
thick Rich, ripe, concentrated wines that are low in acidity are often said to be thick.
If it attacks unripe or damaged grapes, it is a disaster. But this particular cloud has a silver lining.
When more on the unripe side, the grapes are high in pyrazines and will exhibit pronounced green bell peppers and vegetal flavors. When harvested overripe the wines can taste jammy and may have aromas of stewed black currants.
Smooth texture on the palate, with slightly green / unripe red berry fruit showing upfront.
Unripe, green grapes in mid-season have this characteristic naturally, but it disappears as warm temperatures mature the berries to full ripeness. The vegetative character disappears as fruity character appears during maturation.
The practice of removing unripe bunches of grapes in midsummer in order to reduce the yield per plant and increase the quality.
Nearly always fruity but can be acidic when unripe. When well ripened is often described as 'buttery' and 'fat' and if grown under hot conditions can be so fat as to need oak for balance to make the wine palatable.
At its most unripe stage, the grape is high in malic acid. As it progresses further towards ripeness, the grape develops red & green pepper flavors and eventually achieves a balance of sugars.
Malic acid, on the other hand, is frequently described as overly harsh, sharp and with a green taste like an unripe apple.
Green
A wine made from unripe grapes that is tart and lacking fruit flavour.
Grip
Firmness of flavour and structure on the palate. This can be a result of alcohol, tannin or acid or a combination thereof.
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.
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This results in wines of low colour, unripe characters, lower alcohol levels and most importantly higher pH's which result in rapidly ageing wines.
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.
Tart
This is a tasting term that describes a wine high in acidity. Often found in young, unripe wines.
Tartaric Acid
The main acid present in ripe grapes. It plays a vital part in the maturing of wines.
Verde
Green, a wine picked from unripe grapes, which is a major defect
Vigna
Vineyard ...
Green harvest - The harvesting of green (unripe) grapes in an attempt to increase the yield of quality grapes.
H ...
Grey Rot
Grey rot grows on unripe grapes after long stretches of humid weather and spoils them for winemaking.
H ...
Champagne is located 90 miles northeast of Paris - the northernmost vineyards in France - where the grapes struggle to mature, yielding unripe fruit with higher acidity which happens to be ideal for distinctive sparkling wine.
Unripe grapes will be very high in acid. There is an ideal range for acidity. Too low and the wine will taste too soft and flabby and it will have very little finish. Too high and it will taste tart to the point of distinct sourness.
More loosely used it refers to some white wines, especially Riesling, possessing the greenish colour tint indicating youth; does not necessarily mean the sour and/or grassy taste of unripe fruit content as well.
Fruit was grapefruit lime zest, unripe apricot and green apple. Notes of cedar and cut grass. Color was light. Acid was firm but accented a slighly tin overture. Not much depth.
Submitted By: Howard ...
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.
Typically used to describe a wine made from unripe fruit.[5]
Gutsy A wine with noticeable body, extract and fruit.
Hard Overly tannic wine.[3] ...
 See also: Grape, Fruit, White, Wine, Aroma
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