Home
 Glossary  
Index
  A   B   C   D   E   F   G   H   I   J   K   L   M   N   O   P   Q   R   S   T   U   V   W   X   Y   Z  
- B -

Balanced

 

A wine in which all the elements (fruit, acidity, tannin, etc.) are in harmony.

Barrel

 

Vessel used for ageing, and sometimes fermenting. There are many different shapes and sizes, but the most popular are the barrique of 225 litres and the hogshead of around 300 litres. Nearly always made of oak. New barrels impart an oaky flavour to the wine whereas old ones simply allow a controlled oxidation.

Barrique (Fr.)

 

Barrel of 225 litres.

Baum

 

Scale used to measure the sugar in grape juice. Approximates to the potential alcohol, therefore a juice of 12 Baum will yield a wine of around 12% vol. if fermented to dryness.

Beery

 

A malty smell or taste of beer, usually considered a fault in wine.

Bentonite

 

Clay often used in fining wine, particularly white. The bentonite removes protein, helping to ensure a perfectly clear wine in bottle.

Big

 

A powerful wine with plenty of fruit and structure and possibly high alcohol.

Bite

 

A powerful initial sensation of acidity or tannin, which grabs attention immediately the wine is tasted.

Bitter

 

Bitterness is a fault in excess, but is normally balanced by fruit and sweetness.

Blackcurrant

 

An often pungent aroma of blackcurrant fruit and leaf, particularly in wines of Cabernet Sauvignon and Sauvignon Blanc.

Bodega (Sp.)

 

Wine-making cellar, winery.

Body

 

The weight of the wine in the mouth.

Bordeaux mixture

 

Copper-based spray used to treat vines against disease.

Botrytis

 

Fungus which attacks grapes. Essential for the finest sweet whites, where the fungus ('noble rot') allows water to evaporate from the berries leading to a concentration in sugar content. Otherwise undesirable.

Bottle age

 

Period that a wine has spent ageing in bottle, which may be months, years or decades. See 'ageing'.

Bottle fermented

 

Sparkling wine in which the second, bubble-forming fermentation took place in bottle (rather than in tank). Always the case for Champagne. The term is found on labels of other quality sparkling wines.

Bottle sickness, stink

 

Disagreeable smell or taste sometimes found in wine immediately after it is bottled. Should disappear rapidly.

Bouquet

 

Technically refers to smells resulting from vinification and.or barrel and botle....

Bouquet

 

The smells that develop with ageing.

Brix

 

Scale used to measure the sugar content in grape juice (particularly in the New World). 1 Brix indicates 1% sugar.

Bush vine

 

Vine grown as a low bush, without a supporting trellis.

Buttery

 

A rich taste or smell of butter, usually in white wine. Often an indicator that the wine has undergone malolactic fermentation.

Legislatie Publicatii Legaturi Dictionar
Asociatia Producatorilor si Exportatorilor de Vinuri
www.wineromania.com
 PRODUCERS INDEX

   WHITE WINES

   RED AND ROSE WINES
Username

Password




Forgot password

Register now
Wine map
Keywords
   Search
 

Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player


Acasă | Harta site | Publicaţii | Legături | Dicţionar | Forum | Contact
Aliat proiect al
APEV - România
proiect co-finanţat de
RADA-USAID
RADA-USAID