Hi Greg
I always do that too. However, the garlic I used for my wine seemed very fresh and I didn't spot any of thoses green germs. Since I just chooped the garlic cloves in a food processor after I peeled them, it's possible I might have missed some germs. Therefore, my wife thinks the greenish color of the wine is maybe due to a coloration caused by these germs, like chlorophyl would do. That's what I'm not sure about. I tend to believe it's rather caused by oxidation, just like onions oxidize very quickly once they're chopped.
Marc
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