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The redwinebuzz.com glossary compiles commonly occurring wine tasting jargon as well as terminology unique to the world of wine. This includes terms relevant to growing and production of wine. Where possible, we also provide a guide to pronouncing these names. See our Pronunciation Guide for an explanation of the notation. Browsing the glossary can be very informative. At redwinebuzz.com we firmly believe that even casual perusing of the material can be an active learning process. |
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Bacchus: [BAH-kus] [?] Roman god of wine.
Backbone: (tasting term) Refers to a full body characterized by good structure and a balance of tannins, fruit and acid.
Backward: (tasting term). An undeveloped or unevolved wine, not ready to drink. Typically young and tannic, sometimes these wines may be described as austere or closed. The opposite of forward.
Balance: (tasting term). A harmonious proportion of fruit, tannins, acidity, alcohol, sugar as well as texture and flavor. A highly valued attribute of wine, where none of the components overpower the others. Balanced wines tend to age well.
Barnyard: (tasting term). A an aroma ranging from pleasant, almost leather-like or reminiscent of horse blankets, to foul or unclean aromas of farmyard, stables or animal waste. The latter typically results from unclean barrels or unsanitary winemaking conditions. If you have been to a horse stables or passed one of those large trucks transporting cattle or pigs on the highway, you know the smell. Syrah can often express this character and some wines from the Rhône Valley can have this profile. Some will attribute this to terroir, while others suggest pervasive brettanomyces infestation in the winery.
Barrel fermentation: (winemaking term). Fermenting grape juice in small oak barrels as opposed to steel vats. New oak barrels add tannins and flavors to the complexity of the wine. This is more significant to white wines as oak fermenting imparts less oaky elements to the wine than barrel aging does. White wines are not barrel aged. Red wines are first fermented together with the seeds, skins, and occasionally stalks either in oak or in steel vats and then aged in oak.
Barrique: (French). [ba-REEK] [?] Small wooden barrels originating in Bordeaux, France. Used for both fermentation and aging, they have a capacity of 225 liters (300 bottles, almost 60 gallons. barriques are a key ingredient in producing quality Bordeaux-style blends. Time spent in a barrique determines the degree of the flavor of oak imparted on the wine.
Bâtonnage: (French winemaking term). [BAH-ton-AHZDH] [?] Stirring the lees as a way to enhance a wine’s body and flavor.
Beaujolais: [BOH-dzhoo-LAY or BOO-dzhoh-LAY] [?] Wine growing region just south of Burgundy, France known for fresh and fruity but not always complex wines. Also, a name for the wines from this region. Beaujolais wines are made from Gamay grapes using the method of carbonic maceration to impart a fresh and fruity flavor
Bentonite: (winemaking term). A type of silicate clay of volcanic origin used as one of several available fining agents.
Berrylike: (tasting term). Describes an intense, ripe characteristic of sweet fruit found in some young wines. Most typically, this includes blackberries, black cherries, mulberries, raspberries, or strawberries.
Bidule: [bee-DOOL] [?] A small plastic reservoir, used by modern producers of sparkling wines. It is inserted into the neck of the bottle prior to second fermentation (at the time of adding the liqueur de tirage) to facilitate extraction of the frozen plug of lees in the process of dégorgement or disgorging further down the process.
Bien Nacido Spice: (tasting term). Spice flavors and aromas typical of wines originating from the famed Bien Nacido Vineyard in the Santa Maria Valley. These are a combination of: cinnamon stick, cardamom and clove (these are also called: ‘Hard Spice’) but also black pepper and juniper.
Big: (tasting term). A full-bodied wine giving an intense and concentrated feel on the palate (mouthfeel). Most Central Coast and red Rhône wines are typically big wines.
Biodynamic vitulture: Organic viticulture with consideration given to effect of the moon and planets on the growth and health of the vines. See also 'Organic Viticulture'.
Bitter: (tasting term) A puckery sensation in the mouth. Typically due to tannins which, in excess, is a fault. Also, excessive mineral tastes may contribute to this.
Blackcurrant (Black Currant): (tasting term) Blackcurrants are small berries growing in clusters on a small shrub. They are sweet and sharp in taste. A pronounced smell of blackcurrant fruit is commonly associated with certain Rhône wines and Cabernet Sauvignon. Also: 'Cassis', ‘Currant’.
Black rot: A fungal vine disease affecting the aboveground part of the vine and is favored by warm, humid weather. It is common in North America and results in small, shriveled, hard fruit.
Blanc de Blanc(s): (French: ‘White of White(s)’). [blahnk DUH blahnks] [?] A white wine made only from white grapes. Since grape skins impart the color to wine, and since white wine can be achieved from dark grapes by removing the skins early on in production, it is an important term in Champagne. A Blanc de Blancs is a wine made from 100% Chardonnay, the only other legally permitted variety.
Blanc de Noir(s): (French: ‘White of Black(s)’) [blahnk DUH noo-AHR] [?] Indicates a white wine made from black grapes. Commonly used to identify Champagne made from Pinot Meunier and Pinot Noir grapes.
Bleeding: (winemaking term). A method of improving the quality of red wines. The process consists of draining off some of the juice just prior to fermentation. In this way, the ratio of skins to juice is increased so that the resulting wine gains in color and tannins from skins during fermentation. The bled off juice in this process is pink and may be used to make rosé wine. Also known by the French term: 'saignée'.
Blind tasting: The process of tasting wine without knowledge of its producer or origin. It is believed to be a way of removing any preconceived notions or expectations of the wine. redwinebuzz.com does not taste blindly. We focus on the wine’s merits and weigh it against standard expectations of the wine type, the year and region grown, the winemaker’s vision and methods as well as the tastes of our readers. Reputation and labels are insignificant within the context of our evaluation.
Blunt: (tasting term) A blunt wine is typically high in alcohol and, while it is strong in some flavor, it is not rich in aroma and does not offer much variety or prominence of flavor.
Body: (tasting term). A general impression of the wine and it’s weight or fullness on the palate. In that, it is different front ‘texture’ or ‘mouthfeel’. Typically qualified as ‘light bodied’, ‘medium bodied’ and ‘full bodied’. Wines described as full bodied are characterized by lots of flavor, extract or concentration, glycerin, tannins and alcohol. It is a less specific term than texture. Impression of weight and or fullness due to combination of glycerin, alcohol and sugar.
Bordeaux: [bor-DOH] [?] The world's most famous wine growing region located near the Atlantic coast, in the south west of France. It spreads for 60 miles around the city of Bordeaux which is its center. The region is located on Europe’s biggest estuary, along 3 rivers: Gironde, Garonne and Dordogne. The is generally temperate with a short winter and a high degree of humidity from the Atlantic Ocean. Bordeaux can be divided into the left and right banks of the Gironde: On the left bank are the Médoc and Graves regions, celebrated for wines made from Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. The Sauternes region is located just south of the Médoc and is renown for exceptional sweet white wines The right bank is home to St. Emilion (which produces some of the most robust red of Bordeaux made from Merlot and Cabernet Franc which are generous, sometimes spicy, deep colored, and mature sooner than other red Bordeaux) and Pomerol (the smallest wine producing area in Bordeaux region, it is a community of family-shared vineyards which produce wine from Merlot, Cabernet Franc, Cabernet Sauvignon and Malbec which are robust and are best aged). While this region is home to the most ‘aristocratic’ wines (which can run in the hundreds to thousands of dollars per bottle), the best wines of the region represent a small minority of the wines produced and a large number can be thin and hard, making buying affordable Bordeaux tricky.
Bordeaux mixture: a mixture consisting of copper sulfate, slaked lime and water used as a vine treatment to treat downy mildew. It is sprayed directly onto the vines. Its use is permitted in organic and biodynamic viticulture.
Botrytis cinerea: [bo-TRY-tis sin-ER-ya] [?] A fungus responsible for Noble Rot. In a climate of alternating moisture and sunny weather, it attacks the grape skins, causing the fruit to shrivel and become dehydrated. Normally, a devastating event for most grape varieties, it is essential to production of sweet white wines of Barsac and Sauternes in Bordeaux, Tokaji (Hungary), Austria and Germany because it causes the sugars in the grapes to become super-concentrated. It is not common in dry climates with constant sunshine such as Rhône Valley or the Central Coast. In conditions of constant, cool humidity, it causes Grey Rot.
Bottle shock (Bottle sickness): A condition seen in wines shortly after bottling. During the process, the wine is exposed to and absorbs a considerable amount of oxygen resulting in blunted or flattened aromas and flavors. Occasionally, the muted aromas and flavors may be accompanied by unpleasant odors. This is attributed to the production of acetaldehyde which sometimes occurs with vigorous introduction of oxygen into the wine. Since acetaldehyde is eventually converted to ethanol, this condition usually resolves on its own within a few weeks. If sulfur dioxide was added during bottling, bottle sickness can also occur. A similar condition of transiently diminished aromas and flavors may be also seen following after shaking during transport. For this reason, wines should be allowed to sit and settle for a few days after you bring them back from a wine tasting trip. Bottle shock should not be confused with heat shock. The latter is also characterized by cooked, stale flat or oxidized flavors but results from exposure to excessive heat and is irreversible.
Bottle variation: A phenomenon where individual bottles of the same wine can taste different to one degree or another. This excludes flaws and taint such as TCA, but some have incorrectly used the term to refer to corked wines. Although wines are bottled from large tanks containing the final blend, there still exists the possibility of slight variability of what ends up in the bottle. This is miniscule, but once the wine is poured into a bottle, it becomes a complex chemical system onto itself and takes on its own path of evolution. A little bit more or less of a compound or sediment can make a sufficient difference. Bottle variation becomes more distinct when comparing smaller size bottles 375 mL, for example) and is least noticeable between large bottles such as magnums. This may, in part, be due to variation in the ullage - which has been suggested as the explanation of the greater longevity of wine in large capacity bottles.
Bouchonne (French, tasting term). [boo-SHON] [?] See "corked"
Bouquet: (tasting term). [boo-KAY] [?]Typically used to refer to the different smells of a mature wine. These include more than just the smell of the grape, and reflect terroir and aging.
Bouquet Garni: (tasting term). [boo-KAY gar-NEE] [?] A grouping of aromas and flavors reminiscent of a specific blend of herbs and spices. (a common recipe includes: bay leaf, thyme, parsley, celery, leek)
Bramble: (tasting term). This is a general category of aromas and flavors which includes blackberries, loganberries, raspberries and blackberries. However, it may is often applied to wines with prominent tannins and alcohol and a prickly, peppery character. See: ‘Briary’.
Brawny: (tasting term). Used to describe wines that are full-bodied and have a hefty character with plenty of weight and flavor. Brawny wines may be a bit coarse and not very refined.
Brettanomyces: [bre-TAN-oh-MAI-sees] [?] A fungus which infects wood – in particular: oak barrels. Although it originates in the vineyard it can cause chronic contamination of winery facilities. Wines produced in such circumstances may display a recurring ‘Brett profile’ in all vintages. This may be an unpleasant smell of farmyard, horses and may sometimes be reminiscent of a musty, corked or sometimes metallic character. In some instances, a subtle note may be pleasing.
Briary: (tasting term). A description used to describe young dry red wines with prominent tannins and alcohol such as Zinfandels. Briary wines are typically aggressive and peppery with an earthy or wild berry character. The term may sometimes be modified with the adjective ‘brawny’. Frequently, it is used interchangeably with the term bramble or ‘brambly’. Also spelled: ‘Briery’
Bricking: (tasting term). A description of a wine’s color. It refers to a brick red or tawny color. This color becomes increasingly prominent as a red wine ages.
Briery: (tasting term): Alternate spelling of ‘Briary’. A character of briery wines is aggressiveness and spice. Commonly used to describe Zinfandel.
Brix: (wine making term, symbol °Bx) A measure of sugar content in grape juice, used particularly in the New World. It is defined as: grams of sucrose per 100 grams of liquid. Hence, a 25 °Bx. solution contains 25 grams of sucrose in 100 grams of mixture (the ideal sugar content for dry red wines being 20 to 25 °Bx.). Put differently, a 25 °Bx. solution consists of 25 grams sucrose and 75 grams of liquid).
Broad: (tasting term). Used to describe a wine whose aromas and flavors span the spectrum of possibilities. A less unflattering opposite of ‘Focused’.
Browning: (tasting term) As red wines age, their color changes from ruby/purple to dark ruby, to medium ruby, to ruby with an amber edge, to ruby with a brown edge. When a wine is browning it is usually fully mature and not likely to get better.
Brut: (French tasting term). [broot] [?] A term used to indicate the level of sweetness (residual sugar) in sparkling wines. A very dry champagne containing 0.5% to 1.1% residual sugar as dictated by the Common Market Standards for residual sugar.
Budbreak: - The stage of bud development when green tissue becomes visible. In this stage, vivid green leaves push through buds on the vines - the first sign of the growth cycle beginning in spring after winter dormancy. In the Northern Hemisphere, it usually occurs in April, but in the Central Coast it occurs around February. The buds are very vulnerable to frosts in late spring. If this stage is interrupted by frost, the entire year’s yield may be effectively wiped out.
Budburst: Another term for ‘Budbreak’.
Burgundy: One of the world's classic wine growing regions. Located a hundred kilometers (about 75 miles) south of Paris, it runs north-south and is home of great Chardonnay and Pinot Noir. Stretching for 360 kilometers (225 miles) from Dijon to Lyon, it is divided into several districts. The heart of Burgundy is the Côte d'Or: a narrow band of land consisting of gentle slopes broken down into the Côte de Nuits (which is not an appellation but a wine growing region producing rich, perfumy reds with prominent earthy qualities), from Pinot Noir and the Côte de Beaune (whose reds are distinct from those of the Côte de Nuits for their warm bouquet, a slightly lighter body and a quicker maturation). Other districts of Burgundy are: Chablis (known for lean white wines from Chardonnay), Côte Chalonnaise (also not an appellation but a growing region, producing reds from Pinot Noir and whites from Chardonnay), Mâconnais (producing inexpensive crisp, citrusy white wines from Chardonnay) and Beaujolais (known for the fresh wines made from the Gamay grape) As with Bordeaux, quality can be variable and reputable appellation does not guarantee good wine.
Burnt: (tasting term) Describes an overdone, smoky, toasty or singed edge to the taste. May be the result of overripe grapes, a hot growing season or heat stressed wine.
Buttery: (tasting term) Having the smell and taste of melted butter. Also used to describe a wine with toasty oak flavors or a rich, creamy texture.
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