By Jessica Yadegaran
Wednesday, October 7th, 2009 at 5:09 pm in Corkheads.
If you’ve ever heard me or a winemaker talk about a wine having a “green” quality, you might have thought, “Green? Huh? It looks white (or red) to me.”
When we say “green” we’re referring to an underripe quality in the fruit. Think of it as you would a banana. As it (or any fruit) ripens, it become sweeter or more flavorful. Unripe bananas are hard, tangy and acidic. Their flavor as we recognize them doesn’t truly come out until they get yellow, soft, and sweet.
Grapes behave the same way. The more they ripen (with sun, heat, and time), the sweeter they become and the less tart or “green.”
Strangely enough, I prefer my bananas, and often, my wines, just under ripe. As long as I can remember, I’ve preferred bananas that are hard and almost starchy. I spread a dollop of peanut butter on the top and slice and slip into my mouth until I reach the bottom. Good times.