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Based on your description, I'm going to take a guess that the "young wine" you're referring to might actually be "young garlic" or "green garlic"?
In the USA, you might find young garlic or green garlic on menus in some upscale restaurants, particularly those serving farm-to-table or seasonal cuisine. It's essentially immature garlic that's harvested before the bulbs form, and it has a milder flavor and a more delicate texture than mature garlic.
Young garlic is often used as a garnish or added to dishes for a subtle, sweet flavor. It's a popular ingredient in springtime, when it's in season.
Am I correct? Is this the "young wine" you were thinking of?
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