A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Backward
Similar to austere wines, backward wines are undeveloped, closed and not yet ready to drink.
Balance
A wine is considered to be well balanced when its structural and flavor components (alcohol, sugar, acid, tannin and fruit concentration) are in proportion. When one or more component dominates, the wine is often described with terms such as hot, cloying, acidic, astringent, flabby, etc. Quality wines will always be well balanced, or at least will have the ability to become well balanced with age.
Barnyard
Wines with aromas similar to those found on farms and in barns are often referred to as having barnyard aromas. Barnyard aromas are often the result of a wild yeast call brettanomyces, or brett for short. Brett can also result in sweaty leather-type flavors. Brett’s presence at low levels is generally, but not universally, considered a positive attribute as it adds an earthy complexity to wine.
Barrel Aging
Barrel aging adds complexity to wine by imparting flavors, primarily spice, and contributes to the wine’s structure by allowing for very slight oxidation.
Barrel Fermentation
With barrel fermentation, the grape juice is converted into wine within oak barrels, vice within stainless steel tanks. Barrel fermentation is primarily used with full-body white wines to impart creamy vanilla and spice flavors.
Bentonite
Bentonite, a fining agent, is a type of clay used to clarify wine. Bentonite is added to a tank or bottle of wine, and as it settles to the bottom, attaches to various solids suspended within the wine.
Big
The term "big" is used to refer to a wine that is full-bodied and has intense, concentrated flavors. Hot climate regions that produce ripe grapes with high sugar levels often result in big wines.
Biodynamic
Biodynamics is a way of farming in which the farm is viewed as a living system. In 1924 Dr. Rudolf Steiner presented a series of lectures in which he presented the farm as a living, self-contained and self-sustaining organism. Biodynamics also sees the farm in the context of the wider pattern of lunar and cosmic rhythms. According to Steiner, farms have the ability to maintain and vitality without external and unnatural additions such as pesticides and synthetic fertilizers. Demeter, the organization responsible for certifying vineyards as biodynamic, was created in 1928 to support and promote Steiner’s agricultural methods.
According to Demeter, “In addition to the requirements of organic certification, Biodynamic standards include a biodiversity set aside of 10% of total land, rigorous processing standards that emphasize minimal product manipulation, and perhaps most importantly whole farm certification (versus a particular crop or area). It is the highest paradigm of sustainable farming, offering one of the smallest carbon footprints of any agricultural method.”
Biodynamics has created significant discussion within the winemaking industry. Adherents, and some studies, report that it results in better soil quality and more complex wines. Critics point to practices such as filling cow horns with cow manure, fermenting heads of yarrow in a stag’s bladder and fermenting oak bark in the skull of a domestic animal as little more than vineyard witchcraft. There are currently over 100 U.S. vineyards and wineries that are growing or using biodynamically grown grapes in their winemaking.
Bitter
Bitterness is one of the basic taste sensation and, at appropriate levels, is essential for a wine's balance. Bitterness is experienced as an astringent, biting sensation similar to that experienced when eating very dark chocolate. Bitterness is normally caused by a high level of tannins originating from the grapes themselves or from excessive oak exposure.
Blind Tasting
Blind tasting refers to tasting wines without having complete knowledge of the wine being tasted. In some blind tastings nothing is known about the wine whereas in others, basic regional or vaarietal information is known. The purpose of blind tastings is to prevent bias or expectations (based on price, producer, etc.) from influencing a taster's evaluation of the wine.
Body
Body refers to a wine's sense of weight and fullness on the palate and is directly related to the wine's alcohol and extract levels. Although not usually as dramatic, the difference between light- and full-bodied wines is similar to the difference between skim and full milk. Botrytis Cineria: Botrytis cineria is a fungus that routinely results in "noble rot." In the right conditions, the fungus dehydrates the grape without causing undesirable rot and sugars become super-concentrated. The grapes are used to produce exceptional desert wines, including the best known from Sauternes in France.
Bottle Shock
Bottle shock is also known as bottle sickness and is frequently caused when wines are exposed to excessive vibration or shaking during travel. The condition, marked by disjointedness and muted fruit flavors, is temporary and usually dissipates within a couple of days. For those shipping or traveling with wine, its always advised to give the wine a few days to settle down before opening.
Bouquet
The term "bouquet" is traditionally used to refer to the complex smells developed by aged wines.
Boutique Winery
Similar to other types of "boutique" stores, boutique wineries are normally small wineries that place a very high value on quality and customer service. The combination of small size, high quality and superior service routinely results in relatively higher prices. In today's wine market, the term is significantly overused and largely meaningless.
Breath
Allowing a wine to breath, i.e. aerate, is the process of exposing wine to oxygen/air prior to drinking to release aromas, soften tannins, and integrate flavors. Decanting, in addition to allowing a wine to breath, also removes any sediment that may be present in the bottle. Removing the cork from a bottle of wine does not count as allowing a wine to breath; the miniscule surface area of the wine exposed to air by doing so is insufficient for the benefits of breathing to occur.
Brettanomyces
Brettanomyces, brett for short, is a wild yeast that results in wines having gamey, barnyard and/or band-aid aromas. Brett can also result in sweaty leather-type flavors. Brett’s presence at low levels is generally, but not universally, considered a positive attribute as it adds an earthy complexity to wine.
Briary
Briary wines have flavors reminiscent of wild shrubs. The flavors are often described as woodsy and stemmy. In addition, briary wines often exhibit wild berry and pepper flavors.
Bright
The term "bright" is used to describe wines whose fruit flavors are fresh and attention grabbing. The term can be used to describe both fruit flavors and acidity. In either case, wines described as bright are often crisp and refreshing.
Brix
Brix is a unit of measurement used to approximate the amount of sugar (primarily glucose and fructrose) in a grape must. Because sugar is the primary solid in a grape must, and because brix measures the percent of soluble solids in a solution, the brix percentage is roughly equal to the sugar percentage. Approximately half of the sugar in a grape must is converted to alcohol, therefore, a wine's final alcohol content can be estimated based on the must's brix reading.
Browning
The browning of a wine due to aging indicates that a wine is at or past its peak. Both red and white wines turn brown as they age due to the effects of oxidation. The brown tint is best viewed along the wines edge as it is tilted in a wine glass.
Buttery
Unlike other wine terms that are a little abstract, the term "buttery" is used to describe wines that are, well, buttery. The buttery aromas and flavors and rich, smooth, soft and somewhat oily texture is the result of a flavor compound called diacetyl. Diacetyl is produced during fermentation, especially malolactic fermentation. Chardonnay, due to it rather blank-slate nature, is most commonly associated with diacetyl and buttery flavors. Winemakers, critics and the bulk of the Chardonnay-buying consumers are in the process of establishing the market size for the various styles (ranging from light and crisp to big and buttery) of Chardonnay.
Botrytis Cineria
Botrytis cineria is a fungus that routinely results in "noble rot." In the right conditions, the fungus dehydrates the grape without causing undesirable rot and sugars become super-concentrated. The grapes are used to produce exceptional desert wines, including the best known from Sauternes in France.
