Glossary
Green
/GREEN/
Unripe, herbaceous character from underripe grapes.
Full Definition
Green describes wines showing unripe, herbaceous, or vegetal character from underripe grapes. Flavors include bell pepper, grass, green tomato, and bitter herbs. In excess, green character is a fault suggesting poor viticultural year or premature harvest. Subtle green notes can add freshness.
Related Terms
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Reference
More terms starting with G
Gamay
The red grape of Beaujolais, producing light, fruity wines.
Garrigue
Wild herb aromas associated with Mediterranean wines.
Glass
The vessel for serving wine, affecting aroma and perception.
Glycerol
A byproduct of fermentation contributing to wine texture.
Gobelet
Traditional bush vine training without trellising.
Grafting
Joining a fruiting vine variety to a resistant rootstock.