Wine Terms Starting with B

Italian wine term for grape or berry

Hybrid white grape originating from Germany, and now also grown in other countries

An expression used to describe full-bodied and balanced wines.

A common trait in young wines, meaning that the aromatic qualities and flavor of the wine are not yet recognizable to the taster.

Large wine-growing region of Germany where grapes are planted along the edge of the Black Forest. Most of the German vines of the grape used in Pinot Noir red wines and Pinot Gris and Muller-Thurgau white grapes are found here.

Tasting term that refers to the harmony between the different components of a wine: alcohol, fruit, acidity and tannins. Ideally, these components should be in perfect proportion to each other.

This is the name given to 12-liter bottles. It is the equivalent of 16 regular bottles of wine.

This is the name given to the beginning of the harvest season in France.

Italian wine term for a small wine barrel made of wood, that can hold up-to 50 liters

Wines with this aroma are best described as earthy, as they possess aromas reminiscent of a barn. In small doses, this can be a positive trait, but in large quantities it is a defect.

Barolo is one of Italy's finest and most expensive wines taking its name after the eponymous region. Often referred to as "the king of wines and the wine of kings", it is full-bodied and made in the Piedmont (Piemonte) region from Nebbiolo grapes.

A term used for wines whose fermentation was carried out in barrels rather than in tanks. This occurs most often in the production of white wines, although some producers use barrels to ferment red wine.

It is a vessel used for the aging of wines. They are usually made of oak and hold less than 500 liters.

A term used when a wine is tasted by a taster before bottling.

A French term used to refer to the process of removing dead yeasts at the bottom of the tank. This allows new flavors, aromas and textures to develop in the wine.

It is the abbreviation used for the city of Bordeaux.

It refers to the size of the bubbles in Champagne, Cremant, Cava or other types of sparkling wine. Bubbles are usually affected by factors such as temperature: the colder the wine, the less effervescence it will have. Typically, the smaller the bubbles the more refined is the wine.

A wine-growing district in the south of France with ten Grand Cru villages, in which a red wine of the same name is produced. The wines of the region are made from the Gamay grape, and are generally light and fruity.

AOC rules dictate that wine could be sold after December 15 in the year of harvest. Beaujolais Nouveau bears the exception and is released on the third Thursday of November. The wine comes from the Beaujolais region and as the name suggests it is a young wine that is fragrant and full of aromas.

Beaune is considered the unofficial capital of Burgundy wine, produced in France.

It is a wine characterized by being big and masculine. It is a synonym of the term Brawny.

It is a term used to indicate a level of quality in the Prädikatswein systems used in Austria and Germany. In both countries, the grape berries are hand sorted for the presence of Botrytis cinerea.

A clay, typically in the form of small clay tile, widely used in fining to clarify the wine so that the wine does not appear cloudy.

Bernkastel is a village located on the banks of the Moselle River in Germany. One of the country's most famous wines, Doctor Bernkastle, is produced there.

Another term used to refer to wine grapes.

It is the characteristic smell of red wine. They can be reminiscent of blackberries, strawberries, cherries, black raspberries, red raspberries or even blueberries or blackberries.

This is the name of a report commissioned by the French Ministry of Agriculture to better position the wine sector for the future. It bears the name of Jacques Berthomeau, author of the report, and an influential wine consultant.

Italian term for white wines

Italian term for a wineglass

A wine is considered big when it contains high percentages of ripe fruit. If the wine is balanced, this is not a problem, but wines that are too big and unbalanced do not offer a pleasant tasting experience.

A term that originally designated the place in a cellar where wine was stored, but is now often used in the marketing of some wines. For example, in the wine Bin 75 Merlot

Italian wine term for biodynamic viticulture

Wines produces according to the guidelines of the Biodynamic Farming and Gardening Association. These wines are made using a holistic production method, without the addition of chemicals. Some of the certifying bodies that can appear on the labels of these wines are Demeter and Respekt-

A term used in France and other French speaking countries to refer to organic farming and winemaking.

If a bitter taste predominates on the finish of a wine, it is considered a defect. Any flavor profile that is too pronounced is an undesirable effect. The mastery of a winemaker shines where they can weave the flavors in perfect harmony.

This term, which means "white of white" in French, is used to refer to white wines made exclusively from white grapes. It is primarily used in reference to wines from Champagne.

In French, the expression means "white from black" and is used to refer to white wines made from red grapes, usually Pinot Noir or Pinot Meunier. It is primarily used in reference to wines from Champagne.

This name is given to the process of blending (i.e. combining) wines. Blends can be made with red and white grapes, with grapes of a single color or even with a single type of wine, different parcels of vineyard and so forth. The possibilities are endless.

In this tasting process, the taster does not know the identity of the wine. Simple blind occurs when the taster only knows the type of wine, while double blind means that the taster does not know any information about the wine.

A registered trademark describing rosé wines. They are most commonly made by preventing the skins from remaining in prolonged contact with the grape juice. Thus, the wine obtains only a pinkish hue.

A dark-colored red wine with high alcohol, concentrated flavor and intensity.

Italian term for the bubbles of a wine

A measure of the sweetness of wines. This type of wine has no residual sugar. They can be very tannic or have high acidity. Typically, these are wines with less than 2 to 3 grams of residual sugar per liter.

Bordeaux is one of France's major wine regions. The term is also used to refer to the wines made in the region. Over 215,000 acres of vineyards grow Cabernet Sauvignon and Merlot grapes for red wines and Sauvignon Blanc and Semillon for white wines, producing some 35 million cases of wine per year.

A wine made from Bordeaux grape varieties, such as: Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. Malbec could be used in some Bordeaux blends outside the Bordeaux region.

Italian term for botryticed (grapes afected by Botrytis)

Botrytis cinerea is a necrotrophic fungus that develops in grape bunches. The first, grey rot, is the result of consistently wet or humid conditions, and typically results in the loss of the affected bunches. The second, noble rot, occurs when drier conditions follow wetter, and can result in distinctive sweet dessert wines, such as Sauternes and Tokai.

Italian term for a wine barrel,  which usually have a capacity for 200 liters of wine or more

Italian term for a wooden vessel, typically made of Slavonian or Croatian oak, used for aging wines. Typically, the vessel is much larger than a barrel/barrique and hold 1000 liters. Bottis are used for many years and winemakers prefer them when they want to give the wine the opportunity to micro oxygenate without imparting wood flavors on the wine.

Italian term for wine bottle

Small container with a neck narrower than the body, used for bottling wine. Most commonly corks or screw caps are used to close it. Although in the case of some sparkling wines, a crown cap is used to close the bottle.

A concept used to determine how long the wine has been aged in bottle before releasing for sales.

A temporary condition of the wine, also known as "bottle-sickness". It usually occurs immediately after bottling, or when wines are agitated during travel. It commonly results from wide variation in temperature and storing conditions.

The temperature at which wine of the same style and aging, already bottled, can vary.

Tasting term describing the complex aromas developed by some young wines as they age.

City located in the Loire Valley, in France, known for its excellent wines. The red wine Bourgeuil is produced in this region, from the Cabernet Franc variety.

French term used to refer to Burgundy, a wine-producing region located in central-eastern France. The wines produced in this region, especially those of the Côte d'Or, are among the most distinguished in the world.

This red wine is made in southern Burgundy from Pinot Noir (at least 33%) and Gamay grapes. It is a wine that is rarely exported to the United States.

Wine packaged in a plastic bag and protected by a cardboard box. Also, commonly referred to as a Bag-in-Box or BIB.

A yeast that can produce defects in wine, such as barnyard flavors. Colloquially abbreviated to just Brett.

This type of wine is characterized by high levels of tannins and alcohol content.

As red wines mature or age, their color lightens from purple to dark red to ruby and finally to brick red. A synonym for Bricking is Browning.

A term used to designate acidic fruits that are added to wine.A term used to designate acidic fruits that are added to wine.

The sugar content of grapes, which allows the winemaker to measure the potential alcohol content of a wine before making it.

In Bordeaux, a broker is the same as a Courtier (a person who acts as an intermediary between the Château and the merchants). Outside Bordeaux, brokers act as intermediaries between buyers and sellers of wine.

Wines with darker hues and more intense flavors.

A French term for a Champagne or a very dry wine. What is labeled as dry wine various by country. From a residual sugar perspective, is anything under 1 gram of residual sugar per liter.

Italian term for grape skin

Term that designates the moment when the vines begin to produce their first new buds for the growing season. This occurs during the spring in the Northern hemisphere and Autumn in the Southern hemisphere.

The closure used on a barrel. It could be as simple as a wood stopper or semi-sophisticated piece of equipment intended to let the fermenting gasses escape the vessel while preventing oxygen from entering the vessel.

The opening in a barrel, through which wine can be introduced or extracted.

This is the descriptor given to Chardonnay that has a buttery character. These characteristics are found in Chardonnay that have completed malolactic fermentation.

A flaw in wines that produces rancid dairy odors.