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grassy (GB)
vert (F)
erbaceo (I)

Designation for the typical taste and smell of a wine in the context of a wine appeal with an impression of freshly cut grass, crushed leaves or green wood. This is caused by methoxypyrazines (essential oils), which are particularly present in the grape varieties Sauvignon Blanc, Cabernet Franc and Cabernet Sauvignon. A higher proportion is considered obtrusive (negative), but with Sauvignon Blanc it is usually understood in a positive sense as typical of the variety. Occasionally the term herbaceous is also seen as synonymous, but it mainly describes a negative impression or a wine defect with other causes. Related terms of herbaceous are green and peppery.

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