Vintner's Vocabulary

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 ALL

Bacchus

The Greek God of wine and intoxication. Bacchus was also recognized by the Romans.

Balling

The process of measuring brix or sugar content in wine. Each degree in the balling scale is equivalent to 1 percent of sugar in juice. For example, grape juice that measures12 degrees on the balling or brix scale contains approximately 12 percent sugar.

Barrel-Aged

A term that applies to wines that are fermented in containers of inert material, such as stainless steel, and subsequently placed into wooden barrels for a period of maturation; the term also applies to the maturation period of wines that also fermented in the barrel.

Barrique

The French term for barrel.

Blush

A wine made from red grapes which appears to be pink in color because the grape skins were removed from the fermenting juice before more color could be fully imparted; more commonly referred to as a rose`.

Bottle Shock

A temporary condition of wine that is characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling a wine. After several days this condition usually disappears.

Bottle-Age

Maturation of a wine after it has been bottled; most wines undergo a short period of bottle-age at the winery before release; fine wines can require additional bottle-age fro the consumer.

Brix

Measure of sugar concentration( and therefore grape ripeness) in grape juice or must common in the U.S.

Bung

A rubber stopper that is used in tanks, barrels and carboys.