Herbaceous describes aromas or flavours reminiscent of fresh or dried herbs, leaves, stems and green plants. Depending on the grape and style, these notes may be refreshing and complex or may suggest underripe fruit when they become dominant. The term is descriptive rather than automatically positive or negative.
Sauvignon Blanc may show fresh-cut herbs, grass or green herbs; Cabernet Franc can display leafy or herbal notes; and some cool-climate reds show savoury herbal complexity. The intensity depends on variety, growing conditions, ripeness and winemaking.
Example: a Loire Valley Cabernet Franc from Chinon may show leafy, herbal aromas alongside red fruit and acidity.
Related terms: grassy suggests cut grass; vegetal suggests vegetable aromas; green often implies underripe fruit or tannin.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
