"Michael Brill" > wrote in message
om...
> Are the green flavors somehow tied up with tannins (so a reduction in
> tannins reduces green flavors)?

Without actually tasting the wine, I couldn't really say. Why don't you try
some bench trials on the wine? Hit a bottle's worth with 1 lb/1000 gal
gelatin, let it settle and see how it tastes. Of course that won't tell you
how it will change with age, but it should be interesting anyway.

Tom S