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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.

bottle age

The period of time that passes as the wine matures in the bottle.

bottle fermentation
method of producing sparkling wines

The method of producing sparkling wine, also known as the Classic Method (méthode classique). The description méthode champenoise is not permitted outside of Champagne.

bottle shock
the condition of the wine after bottling

Immediately after bottling, the taste of the wine is often impaired, but the wines usually settle and recover after a few weeks.

bottle shock
the condition of the wine after bottling

Immediately after bottling, the taste of the wine is often impaired, but the wines usually settle and recover after a few weeks.

bottle sizes

EU legislation for wine permits the following bottle sizes: bottle (0.75l), half bottle (0.375l) Piccolo (0.2l), litre bottle (1.0l), double-litre bottle (2.0l), Magnum (1.5l), double Magnum or Jeroboam (3.0l), Rehoboam (4.5l), Methusalem or Impériale (6.0l), Salmanasar (9.0l), Bathasar (12.0l), Nebukadnezar (15.0l).

bottle stink
wine fault

The common term for slightly unpleasant aromatic components, such as the subtle smell of foul eggs, brettanomyces, Burgundy or Bordeaux stink, and so on, yet these are not always considered to be wine faults.

bottling
the wine is bottled

This term refers to the bottle. The wine is filled into the bottle, usually during a sterilisation process.

bouquet
the aromas of a wine

The description for the aromas acknowledged when smelling the wine, giving an overall impression of the aromas of the wine.

bouquet
aroma compounds

The description for the aromas acknowledged when smelling the wine, giving an overall impression of the aromas of the wine.

Bouvier
white wine variety in Austria

Austrian white wine variety usually produced for must, the partially fermented Sturm wine and young wines, as well as nobly sweet classed wines. The wines display a subtle bouquet, and are aromatic and soft.

brandy
alcoholic beverage based on wine

Alcoholic beverage produced by distilling the grape marc.

brandy wine
base wine used for the production of brandy

Wine that may only be used for distillation and for the production of brandy.

brandy-like
high in alcohol

The taste sensation of alcohol is dominant, often found in thin wines that have been chaptalized.

breathe
aeration

The process of the wine being allowed to breathe and the aromas develop, by opening the bottle and pouring out a glass, so that the air can circulate in the neck and shoulder of the bottle.

brettanomyces

Sometimes called Brett, this refers to the yeast genera found occasionally in grapes and occurs during the fermentation and maturation of red wine. Characteristics are aromas similar to a stable or sweaty horse. In small quantities, Brett can be pleasant, yet if too intensive, is regarded as being a wine fault.

bright

Describes a bright, reflective wine with an exceptionally clear colour.

brilliant

Refers to the bright and brilliant colour of wine.

brix scale
unit of measurement

Scale of measurement for the must weight, quite widespread in the United States, and identical with the Balling scale of measurement.

brut
dry

Taste description for a sparkling wine or Champagne with a maximum residual sugar content of 15 grams per litre.

bud
bud, or first shoot of a vine