NYTimes: Asimov on WineWords

Asimov's Pour in today's NYTimes speaks to the wine words:
NYTimes:Asimov/WineWords

of bitter/cold/dark/green/oak in an interesting, if a bit unfocused, column.
To me, "green" is a descriptor I use for wines made from underripe grapes that would probably have made a better wine if harvested a bit later. To my taste, it has a negative connotation in all cases I can think of. I've never found it to be a positive descriptor.
Tom

Not a bad article but pretty simple really. Most points would be useful if one is dealing with a wine buyer who needs guidance.

To me, "green" is a descriptor I use for wines made from underripe grapes that would probably have made a better wine if harvested a bit later. To my taste, it has a negative connotation in all cases I can think of. I've never found it to be a positive descriptor.
Tom

Vinho Verde?

And various 'green/herbal/vegetal' flavors can be attractive in all kinds of wines, from white Burgundy to cabernet-based wines. The mere presence of these flavors is not a problem for me. Rather, it depends on the overall wine package.

Green can be positive for me - frequently in Pichon Lalande or Sociando, various Loires, even white Burgundy (that Ramonet mint!).