| vegetal |
Smells and tastes in wine that are reminiscent of plants and vegetables (such as cabernet sauvignon, which exhibits these qualities that are part of the varietal character).
출처: www.southcorp.com.au/cps/rde/xchg/SID-53E7C3D8-BE2...
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|---|---|
| vegetal |
Describes underripe fruit (such as asparagus or bell pepper). But a lightly vegetal, grassy, leafy or herbaceous aspect may be a characteristic of certain varieties, such as bell pepper in cabernet sauvignon or grassiness in sauvignon blanc. These aromas can add complexity in small doses but when too pronounced often due to insufficiently ripe grapes, can dominate a wine.
출처: www.quintadotedo.com/website/facts/glossary.html
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| vegetal |
derived from making a wine from physiologically under ripe fruit. Characterized by aromas of bell pepper, capsicum, green citrus or other green vegetables arid fruits.
출처: www.rowlandcellars.com/glossary.html
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| vegetal |
A broad descriptor for wines that have aromas and flavors that suggest vegetables, plants, or even herbs.
출처: www.italianwinesociety.com/glossary/rstuv.html
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