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Glossary

The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.

blackcurrants

Denotes the essence or liquor of blackcurrants, and cassis is a popular description for the aroma of Cabernet Sauvignon wines.

blanc de blancs
base wine for Sekt and Champagne

The French description for 'white of whites‘, and usually refers to Champagne and sparkling base wine, that is only produced using white wine grapes.

blanc de noirs
base wine for Champagne

The French description for ‘white of blacks‘, and usually refers to Champagne and sparkling base wine, that is only produced using black grapes that are pressed gentley to produce a clear must.

Blauburger
Red wine variety, crossing of Blauer Portugieser x Blaufränkisch

Colour-rich new crossing from Blauer Portugieser x Blaufränkisch by Prof. Dr. Fritz Zweigelt from Klosterneuburg. The red varietal Blauburger is cultivated in all of Austria‘s wine growing regions, and although rather bland as a varietal, it has become an ideal blending wine.
 

Blauburgunder
Pinot Noir, red wine variety, natural crossing Schwarzriesling x Traminer, member of the Pinot varieties

The Pinot Noir is an ancient variety from the Pinot family of varieties, and is a natural crossing of Pinot Meunier x Traminer. This highly regarded, classic variety is recognisable by its pale, often light brown shade of colour, with an aroma reminiscent of rowan berries, almonds, marzipan and sweet chestnuts. This international variety is largely cultivated in the cooler vineyards in the Thermenregion (e.g. Burgundermacher wine producers).

Blauer Burgunder
Pinot Noir, red wine variety, natural crossing Schwarzriesling x Traminer, member of the Pinot varieties

The Pinot Noir is an ancient variety from the Pinot family of varieties, and is a natural crossing of Pinot Meunier x Traminer. This highly regarded, classic variety is recognisable by its pale, often light brown shade of colour, with an aroma reminiscent of rowan berries, almonds, marzipan and sweet chestnuts. This international variety is largely cultivated in the cooler vineyards in the Thermenregion (e.g. Burgundermacher wine producers).

Blauer Portugieser
Red wine variety, crossing Blaue Zimmettraube x Sylvaner

The Blauer Portugieser (synonym Vöslauer) was brought to Vöslau in the 18th Century. This uncomplicated red table wine with its soft tannins is still popular in the Weinviertel and the Thermenregion.
 

Blauer Wildbacher
Autochthonous red wine variety, natural seedling from Heunisch, base for Schilcher

The Blauer Wildbacher is at home in the Weststeiermark, yet today it is found planted in all three Styrian winegrowing regions. The wines that are rose-pink to onion-pink in colour are marketed as Schilcher. A main characteristic is the bouquet of blackcurrant and grassy notes, along with its racy, vibrant acidity. Ideal as a base wine for frizzante and sekt.
 

Blauer Zweigelt
Red wine variety, crossing Blaufränkisch x St. Laurent

Its creator, Prof. Dr. Fritz Zweigelt, successfully crossed Blaufränkisch x St. Laurent in 1922, and paved the way for Austrian red wine history. Up until his death in 1964, the variety was known as Rotburger. Nowadays there are classic and fruity respresentatives of the wine, with cherry and berry aromas, as well as very ripe, extract rich top wines, that display feminine, fruity charm. With plantings of 13 percent of the total Austrian winegrowing region, this is by far the most planted and popular Austrian red wine variety.
 

Blaufränkisch
Autochthonous red wine variety, crossing Blaue Zimmettraube x Weisser Heunisch

This indigenous variety is at home in Burgenland, particularly in Mittelburgenland (DAC designation).  The wines display juicy fruit, herbaceous charm over searing acidity and gripping tannins. The characteristic aromas are cherry, sour cherry, blackberry and cinnamon. The indigenous Blaufränkisch is robust and coarse with intense depth of fruit character when young, yet the wine softens as it matures. Opulent examples are aged in oak barrels or are in blends.
 

blend

The French term describing the process of assembling wines into the final blend.

blend
the blending of different wines to create an end product

Blending plays a central role in the vinification of red wines. The French term is cuvée, assemblage or mariage (marriage), and it is possible to blend varieties, vineyards, vintages or styles of wine.

blind

Not a clear wine, usually cloudy.

blind tasting
tasting of wines that are unknown

The wines are tasted with the name undisclosed, so that the taster does not know the name or origin of the wine. The most impartial method of tasting and rating wine.

Blue Fining
fining, cleaning process

A wine-making operation to eliminate any traces of heavy metals, such as copper or iron, from the wine.

Blütenmuskateller
White PIWI variety; a crossing of Severnyj x Muskat

The Blütenmuskateller is a Russian crossing from the year 1947, one of the fungus-resistant varieties. It was first added to the register of grape varieties in 2013.

body

Refers to a taste of weight, that is supported by alcohol, extract and sweetness.

Botrytis Cinerea
noble rot

The benevolent form of noble rot when fully ripened grapes are covered in fungal spores, and a prerequisite for nobly sweet dessert wines such as Beerenauslese, Ausbruch and Trockenbeerenauslese. If the grapes are unripe, this can lead to grey or bunch rot.
 

bottle
refers to a standard bottle size

The Austrian description for a 75cl bottle, with the term bouteille coming from the French meaning bottle.

bottle

Virtually all wine bottles are made of glass. See also bottle sizes. The most common bottle formats in Austria are the tall Rhine or flute bottle, the Bordeaux bottle and the Burgundy bottle.