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+--- Thread: Herbaceousness? (/thread-18742.html)
- astonv0l - 04-03-2003
I was reading about SB's and CS wines and they were talking about Herbaceousness and controlling it, what would I look for in taste to identify this?
- wondersofwine - 04-03-2003
Sometimes sauvignon blanc has a grassy characteristic. I once sampled a Condrieu (from the Viognier grape) that reminded me of mountain herbs. Strangely, the next time I sampled the Condrieu (same producer and vintage), I didn't find mountain herbs in the mix. Herbaceous could also describe characteristics reminiscent of dill, mint, thyme, etc. Other wines will have a spiciness--suggestive of pepper, clove, cardamon, cinnamon, nutmeg, etc.
- Thomas - 04-03-2003
Herbal qualities come from the soil or the other plants that grow nearby, but if by CS you mean Cabernet Sauvignon, herbal often points to under-ripe grapes, or at least grapes from cool growing regions where ripeness hardly reaches the intensity as in warmer climates. To "control" herbal because of under-ripe grapes, work has to be done in the vineyard (proper sun exposure, proper cropping, et al). If control is attempted during the winemaking process the results can raise many, many problems.
Of course, not all vineyards and not all winemakers are alike, so the subject of herbal as it relates to ripeness should always be specific to a particular vineyard site and a particular wine.
[This message has been edited by foodie (edited 04-03-2003).]
- Georgie - 04-03-2003
I am so impressed by the amount of wine knowledge possessed by the members of this board. You folks are incredible!
- astonv0l - 04-04-2003
Thank's guys. I'm going to try a SB on Saturday with a homemade baked salmon with fettuccine alfredo, any suggestions (I guess I should post this in the food area but you guys have been so helpful)
- wondersofwine - 04-04-2003
Do you mean suggestions on what SB? Several on the board prefer sauvignon blanc from Sancerre region of France or from New Zealand. Some of the reliable Sancerre producers to look for are Reverdy, Cotat, Pelle, Mellot or Crochet. The Australian and New Zealand thread lists some producers from Kiwiland that export to the U.S. Or you can try a domestic s.b. from Washington or California.
[This message has been edited by wondersofwine (edited 04-04-2003).]