Green describes a wine with flavours or sensations associated with underripe grapes, such as raw bell pepper, leafy notes, sour green fruit or harsh, unripe tannins. In some varieties and styles, a restrained herbal character is desirable; the term becomes negative when the green notes dominate or the wine feels unbalanced.
Cool or difficult growing seasons, early harvesting and incomplete phenolic ripeness can contribute to green flavours and firm, bitter tannins. In Cabernet-family grapes, methoxypyrazines can contribute recognisable green bell-pepper aromas.
Example: a Cabernet Sauvignon from a cool, wet vintage may show pronounced green pepper and firm, drying tannins.
Related terms: herbaceous can be a neutral or positive description; vegetal often refers more directly to vegetable-like aromas; underripe describes fruit maturity.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
