Things You'll Need:
- White-wine glass
- Red-wine glass
- Bottle of Sancerre
- Bottle of Chinon
- Bottle of Cabernet Franc from Long Island, New York
- Bottle of Cahors
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Step 1
Understand why some wines are more vegetal than others. This usually breaks down into a couple simple explanations: grape varietal, weather and soil, and the process of wine making.
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Step 2
Know your grape varietals. When does a grape varietal determine a wine's vegetal aroma? There are a couple grape varietals that are, quite simply, a little "green," as many wine professionals would put it. The most notable is the Sauvignon Blanc grape. This grape is famously (and sometimes notoriously) green and often gives off vegetal aromas. In addition to lighter citrus fruits, the scents that are most often associated with Sauvignon Blanc are fresh-cut grass and, oddly enough, flower stems. When a Sauvignon Blanc is poorly made, there are often more extreme vegetal comparisons made. Canned asparagus is the label given most often to cheaply made, under-ripe tasting Sauvignon Blancs. The Cabernet Franc grape is also known for having vegetal qualities, both in aroma and taste. This, again, vacillates from good to bad depending on the area and quality of wine. When it is good, the aromas can be reminiscent of eucalyptus and mint, adding to the complexity of this medium-bodied grape. When it is bad, it is usually thin and the aromas can remind one of bell pepper and bitter herbs.
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Step 3
Understand that weather and soil can determine a wine's vegetal aroma. When dealing with lighter grapes, such as Cabernet Franc and Sauvignon Blanc, weather and soil play a huge role in the wine's outcome. These grapes produce light wines on their own. When bad weather and infertile soil add to the mix, the result can be a vegetal nightmare. A Cabernet Franc that sees too much rain just before harvest (as is often the case in the vineyards of Long Island) will produce a thin wine that accentuates the weedy and overly green notes of its palate and nose. The complexities evaporate, and one is left with something that smells bitter, astringent and, above all else, overpoweringly vegetal. The same thing happens, though to a lesser extent, with Sauvignon Blanc.
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Step 4
Know that the process of wine-making can determine a wine's vegetal aroma. In the region of Southwestern France known as Cahors, a red wine is made there bearing the region's name as its moniker. You might think that Cahors was the name of the grape that the wine is made from, but this is not the case. It is a blend, but in that blend lies the secret for the success of one of France's most popular and most vegetal red wines. The majority of almost all Cahors is Malbec. A grape used only for blending in Bordeaux, here it is the star of the show. Through years of experience, the winemakers of this region have discovered that blending in a small amount of wine made from another, less known grape called Tannat adds a complexity and a pleasant, dark vegetal quality to their wines. Cahors' red wines are known for their dark aromas such as tobacco, black tea, and hay.
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Step 5
Experience the aromas yourself. Visit a wine merchant in your area that you trust and speak to a knowledgeable sales representative. Mention that you are interested in finding out more about wines with vegetal qualities to their aromas. They'll be sure to steer you in the direction of their selection of Sancerre (a Sauvignon Blanc from the Loire Valley of France) and a Chinon (a Cabernet Franc, also from the Loire Valley), for examples of grapes that, on their own, are vegetal. They may not have a Long Island Cabernet Franc, depending on where in the country you are shopping, but if you can find one, try it. Long Island Cabernet Francs are interesting, in that even though they don't always deliver 100 percent, you can get an idea of how the same grape can taste when it is thinner and not as complex. Also, try a bottle of the widely underrated Cahors. If you're a fan of full-bodied reds, this will surely become a favorite!
