This frequently heard wine term describes a wine that has the flavor or aroma of herbs, such as sage, dill, thyme, or mint. It can also apply to a wine that has a definite grassy aroma. Sauvignon Blanc in particular tends to be herbaceous, but Cabernet Sauvignon and Merlot varietals can also acquire these qualities, especially when they are underripe and lack fruitiness. An herbaceous wine is not necessarily considered flawed if the herby flavors or aromas appear in moderation, but, as with most herbs, too much is not a good thing.