WineXpert vegatation??

[oldwino54]

Just got my awards and judging results back from the wine kit competition and one of my wines was judged to have a vegitive taste to it!! What does this mean?? I do not pick that up at all in the flavor.

 

[DoctorCAD]

Maybe he was describing a tannin flavor from leaving stems and seeds in the must?

 

[SouthernChemist]

'Vegetative' is a fairly broad term. To give you an idea of what he could have meant, though...

VEGETATIVE: fresh - stemmy, cut green grass, bell pepper, eucalyptus, mint; canned-cooked - green beans, asparagus, green olive, black olive, artichoke; dried - haw-straw, tea, tobacco.

What kind of wine was it, of curiosity?

 

[berrycrush]

twice of my wine smelled like some kind of vegetable ( green bean for example ) during primary fermentation. It subsides with time. Are you making wine from fresh grapes?

 

[Runningwolf]

Adding oak chips during fermentation will help eliminate this.

 

[cocroach]

Just got my awards and judging results back from the wine kit competition and one of my wines was judged to have a vegitive taste to it!! What does this mean?? I do not pick that up at all in the flavor.

In my opinion, I think the vegetal component in wine has unfortunately gotten a bad reputation, and perhaps under appreciated for its uniqueness. I can say from trying some commercial wines that have had a strong vegetal aroma and taste profiles (broccoli/asparagus and green olive), I found it to be extremely appealing and a nice departure from your typical fruity/berry-type characteristics associated with red wines.

Since then, I have always been surprised to come across winemaking ingredients including yeast strains that aim to get rid of it, because I enjoy it so much. (Mind you I also enjoy tasting tar, dirt, chalk, and smoke in my wine as well, which might be off-putting for some folks)

In fact, I would be interesting in knowing what grape varietal you uses and what you might have done in your winemaking to achieve this profile so I can try to bring out these characteristics in my wine.

http://www.winemakingtalk.com/forum...etal-earthy-chalky-components-red-wine-44926/

Cheers.

 

[sour_grapes]

Cocroach, I was poised to respond that I find the degree of vegetal flavor in Cab Franc to be agreeable. Then I hit the link you provided to your previous thread, where you identify exactly that connection! I guess we are on the same page...

 

[cocroach]

Yes, trying the Cab Franc was definitely an eye-opening experience!

 

[oldwino54]

2011 wine Experts red meritage

 

[berrycrush]

In fact, I would be interesting in knowing what grape varietal you uses and what you might have done in your winemaking to achieve this profile so I can try to bring out these characteristics in my wine.

http://www.winemakingtalk.com/forum...etal-earthy-chalky-components-red-wine-44926/

Cheers.

If you like canned green been aroma, try Cab Sav fresh grape crushed with stem, it is really strong during the primary fermentation.