Glossary
Green Harvest
/GREEN HAR-vist/
Removing unripe grape clusters to concentrate remaining fruit.
Full Definition
Green harvest (vendange verte) removes unripe clusters mid-summer to reduce yield and concentrate flavors in remaining fruit. It forces the vine to direct energy into fewer clusters, potentially improving ripeness and intensity. Common in premium red wine production. Timing is critical - too early or late reduces effectiveness.
Related Terms
See Also
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.