Wine A to Z

Balance

The relationship between a wine's alcohol, acid, residual sugar and tannins. A wine is considered well-balanced when there is harmony and proportion between these components in a way that none stands out significantly from the rest. A key quality factor.

Barrel-aged

A term used for wines matured for a period of time after fermentation in oak barrels.

Barrel-fermented

A term used for wines that are fermented in oak barrels. The benefit of this method is the development of a more subtle oak character than that of barrel-aged only wines.

Barrique

Traditional Bordeaux barrel, 225 litres capacity, made of thin 22mm oak staves for a more oxidative maturation of wine. Particularly suited for more robust varieties such as Cabernet Sauvignon and Merlot. See also Pièce (traditional Burgundy barrel).

Beerenauslese

Translated “berry selection”, a designated term for sweet German wines, traditionally made from single berry selections (slightly shrivelled grapes with or without botrytis), which must reach a certain minimum sugar level.

Beerenauslese

Translated “berry selection”, a designated term for sweet German wines, traditionally made from single berry selections (slightly shrivelled grapes with or without botrytis), which must reach a certain minimum sugar level.

Big

A term used to describe wines that are very intense or very full. They are often but not necessarily high in alcohol.

Bitter

Bitterness is generally experienced in the after-taste on the back of the tongue, usually associated with over-extracted, unripe fruit.

Black fruits

Wine aromas and/or flavours that suggest black currants, black cherries, blackberries, blueberries or other black fruit.

Black grapes

Wine grapes with blue or reddish skin pigmentation that are used to make red wines.

Blend

To combine two or more individual lots of wine, either of different varietals, different vineyards or different vintages. The term generally applied to a wine derived from the juice of different grape varieties.

Body

The “size” of a wine – from light-, medium- to full-bodied. A tactile sensation describing the viscosity or "weight" of wine in the mouth. Body is correlated with the level of alcohol and extract.

Botrytis

Abbreviation for botrytis cinerea, a fungus that in particular conditions of temperature and humidity pierces grape skins, causing dehydration. As a result it concentrates sugar and acidity in affected grapes. It can create great sweet wines, but is a problem for dry wine production.

Botrytised

Sweet wines made from grapes affected by botrytis cinerea.

Bottle-aged

Description of the character of a wine derived from its maturation period in the bottle.

Bouquet

The more developed and complex (or "secondary") smells of a mature wine attributed more to the winemaking process: fermentation, processing and aging, particularly those that develop after bottling.

Breathing

Exposing a wine to oxygen in order to release more of its scent and flavour bearing components, most effectively by decanting - although some maintain that decanting can detract from a wine and prefer to decant only when the wine has a sediment.

Bright

A term used to describe wines whose characteristics are perceived vividly, either visually or by aroma and flavour.

Brilliant

The description of a wine that is absolutely clear.

Brix

The measure of the density of grape juice or fermenting wine, used to ascertain sugar levels at harvest.

Buttery

Butter-like flavour in wine created by malolactic fermentation (a secondary fermentation) caused by the presence of diacetyl.