Vegetal Wines

I am doing a tasting of vegetal wines in my wine club, and was wondering if anyone has suggestions for a good one. Red or white would be fine. There are, it seems, more terrible ones.
Reply to
Wai Chu
"Wai Chu" skrev i en meddelelse news:s6Acd.711837$ snipped-for-privacy@bgtnsc04-news.ops.worldnet.att.net...
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I am clueless. What is "a vegetal wine" if they aren't all of them?
Anders
Reply to
alfaekko
In article , snipped-for-privacy@worldnet.att.net says...
Might be difficult to locate, but the 1970's thru early 1990's CA Central Coast Cabernet Sauvignon and Merlot had plenty of vetetal notes - not all pleasent, but not all unpleasent either. Lack of ripeness seems a major contributor to these elements, as CA Central Coast, is doing some more " traditional" Cabs & Merlots now, but seems to do best with Chards, PN's and Rhone varietals.
Sanford's Sanford & Benedict 1998 Sauvignon Blanc had some very heavy green pepper elements, but was excellent, just different. I wish I'd gotten another case of it. Lately, their SB's are a bit more like NZ's, and I have not detected that interesting pepper.
Sorry that I don't have some current selections for you, but you might want to keep a lookout for Cabs & Merlots from cooler regions, especially if they had a cool Summer.
Hunt
Reply to
Hunt
"Wai Chu" wrote...........
"Vegetal" is not always regarded as a flattering adjective when describing a wine.
Notwithstanding, there are a couple of wines which one *may* use that descriptor.
Some Marlborough (New Zealand) Sauvignon Blanc may have nuances of capsicum; tinned peas; or even asparagus among that zingy gooseberry grassiness (I suppose grass is vegetation!)
Also, some Burgundy (red) can have a distinct vegetative "barnyardiness" - I am sorry, I cannot recommend anything suitable.
However, generally, with most red wine varieties, "Vegetal" would denote grapes, not ripened to optimum, and would not be regarded as a flattering description.
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st.helier
Reply to
st.helier
In the situation where "vegetal" is a good thing (perhaps you could use a word more like "green" ?), I would suggest these:
Johann Donabaum Spitzer Point Gruner Veltliner Reserve 2001: which Johann describes as having "a little bit of green aromas inside, in the direction of gooseberry" and Josef Hogl Georg Gruner Veltliner 2003
The following have what the vintners described as a sort of "leafy" note: Erwin Sabathi Classic Sauvignon Blanc 2003 Stefan & Eduard Tscheppe Czamillonberg Sauvignon Blanc 2002 Erwin Tschermonegg Oberglanzberg Sauvignon Blanc 2002
And these have what the vintners have describes as "herbal" or "herb" notes: Johann Donabaum Offenberg Riesling Smaragd 2002 Johann Donabaum Spitzer Point Gruner Veltliner Smaragd 2002 Erwin Tschermonegg Gelber Muskateller 2003 Weiss Gruner Veltliner Eiswein 1999
best of luck, e.
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winemonger

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