From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A wine-tasting term for a wine that has undertones of grass, moss or vegetables. If a wine is made with grapes that are not fully ripened, it may end up tasting green. White wines, such as Sauvignon Blanc, Riesling and Gewurtztraminer, can be a bit green and still taste good, but greenness in red wines is usually considered a negative characteristic.
