Herbal (note): Difference between revisions
Created page with "'''Herbal (note)''' refers to a class of aroma descriptors used in wine tasting, describing scents reminiscent of fresh or dried herbs, green leaves, or vegetal tones. Herbal descriptors are part of the broader aromatic profile of wine and belong to the lexicon of wine notes.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Sensory Description == Herbal notes are commonly described using references such a..." |
(No difference)
|
Latest revision as of 11:36, 1 September 2025
Herbal (note) refers to a class of aroma descriptors used in wine tasting, describing scents reminiscent of fresh or dried herbs, green leaves, or vegetal tones. Herbal descriptors are part of the broader aromatic profile of wine and belong to the lexicon of wine notes.[1]
Sensory Description
Herbal notes are commonly described using references such as mint, thyme, sage, nettle, or cut grass. They can range from subtle leafy freshness to more pungent, resinous qualities. In sensory analysis, these descriptors are distinct from floral, fruity, or spicy categories, although they may interact with them in the overall perception of a wine.[2]
Origins of Herbal Aromas
The presence of herbal character in wine is closely linked to grape composition and vineyard conditions. Compounds known as methoxypyrazines are strongly associated with green, leafy, or bell-pepper aromas, particularly in Cabernet Sauvignon and related varieties.[3] Ripeness at harvest plays a decisive role, as under-ripe grapes may accentuate green herbal tones, while careful vineyard management, such as canopy trimming and exposure to sunlight, can reduce excessive vegetal expression. Other volatile molecules, including terpenes and thiols, also contribute to herbal impressions, especially in white wines like Sauvignon blanc.[4]
Examples in Wine Styles
Herbal notes are prominent in several classic wine styles.
- Red wines – The Cabernet family (Cabernet Sauvignon, Cabernet Franc, Carménère) often exhibits herbal or green notes, which may add complexity or indicate marginal ripeness.
- White wines – Sauvignon blanc is well known for grassy, nettle, or boxwood aromas that define its varietal typicity, particularly in regions such as the Loire Valley and New Zealand.
- Rosé wines – Certain rosés from Mediterranean climates display a fresh herbal edge, complementing their fruity character.
Role in Wine Appreciation
In tasting practice, herbal descriptors can signal freshness, typicity, and balance when integrated harmoniously. For example, the leafy character of Cabernet Franc from the Loire or the grassy vibrancy of Sauvignon blanc are often considered positive. However, excessive greenness may be judged as a fault, suggesting under-ripeness or inappropriate viticultural choices.[5]