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Term for the typical taste and smell of a wine in the context of a wine address 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. If the proportion is higher, this is understood as intrusive (negative), but in the case of 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 this mainly describes a negative impression or a wine fault with other causes. Related terms of herbaceous are green and peppery.

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The world's largest Lexicon of wine terms.

26,385 Keywords · 46,991 Synonyms · 5,323 Translations · 31,719 Pronunciations · 202,830 Cross-references
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