Vegetal: Some wines contain elements in their smell and taste which are reminiscent of plants and vegetables. In Cabernet Sauvignon a small amount of this vegetal quality is said to be part of varietal character.
Vegetal
Tasting term close to grassy.
Vendange
French term meaning harvest which consists in gathering a ripe crop from the vineyard.
Vegetal: A normally pejorative term used to describe underripe fruit (such as asparagus, bell pepper or snap peas??).
Vegetal
A notable grassy or herbaceous "off" odor reminiscent of flavors such as bell pepper or asparagus; undesirable when excessive.
Vin
The French term for wine.
Vegetal - Describes a wine with significant vegetable-like aromas or flavors. While a bit of this is often nice, too much can be off-putting and considered a flaw, often resulting from under-ripe grapes.
vegetal: The flavour and aroma of vegetables. Some grape varieties such as Cabernet sauvignon can produce wines with a pronounced vegetal characters particularly if they are grown in cool climates and their grape vine canopies are dense and shady.
vegetal
An undesirable characteristic, wines that smell and taste vegetal are usually made from unripe grapes.
Vegetal: Roughly synonymous with "herbaceous" but probably a bit more negative.
Velvet, velvety: A rather imprecise texture description implying delicious smoothness, classically used to describe red Burgundy and other fine Pinot Noir.
Vegetal
Describes wines containing scents reminiscent of herbs and green vegetables such as bell pepper, celery and asparagus. A positive descriptor in small amounts when this quality varietally character correct, as with Cabernet Sauvignon.
VEGETAL: Some wines contain aromas and flavors which are reminiscent of plants and vegetables.
VEGETAL
Considered a flavor flaw when present in distinctive amounts over and above that occurring naturally in the grape. "Grassy" has somewhat the same connotation.
Specific vegetal aroma, often noted in Cabernet Sauvignon. May, surprisingly, be closely chemically related to the typical "blackcurrant" or "cassis" of Cabernet.
Web-weaving by Cliffwood Organic Works ...
Slightly vegetal-tasting undertone often part of the overall character of Sauvignon Blanc and certain other grape varietals. European tasters sometimes use the word "gooseberry" to describe this flavor. In minute presence it can enhance flavors.
Farmyard A generally more positive term than "Barnyard" used to describe the earthy and vegetal undertones that some Chardonnay and Pinot noir develop after maturing in the bottle.
Rich soils should be avoided, leading as they do to excess vegetal growth. Choice of a suitable clone version is critical, as is careful vineyard pruning technique and planting density.
green Green wines are wines made from underripe grapes; they lack richness and generosity as well as having a vegetal character. Green wines are infrequently made in the Rhone.
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.
On the palate, it tastes like an Aussie Shiraz that has been blended with a Rhone Syrah, as you get both the typical New World style fruit-forward jammy flavors upfront, and also get the more earthy, vegetal, ...
What sets this wine apart from other reds is the earthy, vegetal nuances that appear. A typical bouquet in the nose of a Cab is sweet green pepper and other vegetal aromas, which may sound bad but in a small amount it adds to the complexity.
Green: A tasting term describing the grassy, herbaceous or vegetal taste of wines which were grown in too cool a climate.
ANDREA'S WINE NOTES: The racy, vegetal flavor of the Sauvignon Blanc grape becomes rich and creamy when blended with the Semillon grape and barrel-fermented.
Although barrel fermentation and oak aging aren't as common for Sauvignon Blanc as it is for Chardonnay, some producers do this to add some complexity, and others, unfortunately, to hide aggressive vegetal odors.
Very often it was found that vegetal characteristics predominated as Cabernet Sauvignon struggled to ripen in New Zealand conditions. Mediocre wines were often accused of being "stalky".
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.
When the fruit is from the cooler areas, the wine will have a high acid and vegetal fresh palate with a grassy, gooseberry nose. Fruit grown in the warmer areas will produce a more tropical, herbaceous nose with a broader, fruity, soft palate.
Leafy: Describes the slightly herbaceous, vegetal quality reminiscent of leaves. Can be a positive or a negative, depending on whether it adds to or detracts from a wine's flavor.
Grassy
Wines that have slight vegetal-tasting undertones as part of the overall character like Sauvignon Blanc and certain other grape varietals.
Asparagus is a tricky one too as it can give a vegetal sensation to the wine but New World Sauvignon Blancs often fit the bill.
Description. A common problem in white wines is a leafy, vegetal character reminiscent of cigar butts.
Sauvignon Blanc
The "Other Chardonnay" is a native of the Bordeaux region of France. Sauvignon Blanc is relatively easy to make and can range from grassy and vegetal to fruity and floral. It is often fermented cold and not barrel aged.
Reds ...
The process in which stems are separated from the grapes, often by using a de-stemming machine soon after the grapes are picked. De-stemming aids in reducing tannins and vegetal flavours in wine.
Decanting ...
Sauvignon Blanc wines from this region express organoleptic characteristics like in no other part of the world, with aromas of flint, vegetal as well as smokey, ...
A menys que s'especifiqui el contrari, vi fa al suc de fermentació natural de raïm. En termes més generals, el terme pot incloure begudes alcohòliques creat a partir d'altres fruites i vegetals, fins i tot.
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.
Vegetables: when a wine smells or tastes of something you have had in a salad, but you cannot pin that something down, it's okay to call it vegetal.
wines, however, from top sites and lower yields, can be astonishingly complex, full of exotic tropical fruits, white pepper and lentils. They can also show aromas of green beans or asparagus, an engaging "vegetable" smell that is seldom "vegetal", ...
GAMBA DI PERNICE: Red-wine variety grown on very limited acreage in Piedmonte region of Italy. Used to make a pale red wine with mildly spicy and vegetal flavors. (No other details as yet).
But in many other regions, which are perhaps simply too warm, the wines are flabby, dull, vegetal or unexciting.
VEGETAL - A pronounced quality of strong herbaceousness in generally unpleasant proportions. Flavors and aromas of wilting or half-cooked green bell peppers, asparagus, green beans, etc.
VELVETY - Much like silky, perhaps richer.
Vegetal
A description of wines that have green vegetables odors
Velvety
A soft, silky, lush mouthfeel
Venturi
A valve that draws air into a fast flowing liquid
Vinous
A wine without a specific, distinguishing odor.
Vitis vinifera ...
vegetalAromas or flavours that suggest vegetables. vendangeFrench for vintage. vendange tardiveFrench for late harvest. vendemmiaItalian for harvest or vintage. vendemmia tardivaItalian for late harvest.
 See also: Wine, Aroma, Grape, Red, White
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