A smell of cooked cabbage indicates the wine defect Böckser; see there.
Name (also Böxer, Böchser) for a penetrating aroma that occurs above all in young wines. The name is derived from the typical odour resembling the exhalations of a goat. It is one of the most common wine faults and often a reason for rejection in quality wine testing. The forms of "Böckser" can occur in different phases of the winemaking process. They usually occur at the end of fermentation or in the first weeks of ageing on the lees. The causes are complex and not all have been researched yet. The causes, which often occur in combination, include insufficient nutrient supply during vine growth, residues of pesticides, increased use of potassium pyrosulphite, excessively high fermentation temperatures, high pH values...
There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen