B

It's a tasting term; wines described as backward need to be developed and ready to drink. They are often young and tannic and may also be described as austere. Unsurprisingly, this is the opposite of forward.

A tasting term, wines are said to have a balanced and harmonious combination of tannin, acidity, texture, and flavor. Balance is a vital attribute.

A wooden barrel, the design of which originated in Bordeaux, France. It has a capacity of 225 liters. It can now be found in winemakers' cellars worldwide, especially those producing Bordeaux-style blends. The longer a wine is in barrique, the stronger the oak flavor will be. There are dozens of other barrel shapes and sizes – one commonly found in the New World is the hogshead.

A tasting term describes the size of the bubbles in a glass of sparkling wine or Champagne. It is believed that smaller and more persistent beads make for finer beads. Serving temperature may affect its appearance—a colder wine will effervesce less vigorously.

A type of clay that can be used as a fining agent.

White.

A bin is a storage area in a wine cellar. After each harvest, wines were allocated to the same bin year after year. With time, the bin number becomes associated with the wine – for example, the Shiraz was stored in bin 50, and the Chardonnay in bin 65. It is often the case that bin numbers become brand names depicting the style of a wine. The number has nothing to do with the origin of the grapes or where the wine has been stored!

White.

This describes a white wine made entirely from white grapes. It is necessary if this sounds like stating the obvious because black grapes can be used to make white wine. Only grape skins impart color; the juice and pulp are clear. This is especially true in Champagne, where the few legally permitted varieties are black grapes like Pinot Meunier and Pinot Noir. A Blanc de Blancs describes a wine made using 100% Chardonnay, the only legally permitted variety.

This describes a white wine made entirely from black grapes. It is a term commonly used in Champagne to refer to wines made from the black grapes Pinot Meunier and Pinot Noir.

White.

If you’ve ever poured a wine without knowing what it is, this is a blind tasting. The advantage of a blind tasting – usually achieved by simply covering the label – is that it removes all prejudices about the wine, and you have to judge it entirely on its merits.

A term meaning winery. Although it may also be applied to a wine-making company.​

A tasting term for a wine with plenty of flavor, alcohol, extract, and tannin may be described as full-bodied. It is a less specific term than texture.

The perfume of wine is often the first indicator of a wine’s quality. It is most appropriate for mature wines with complex flavors beyond bare young fruit and oak aromas.

Breathing is the act of allowing a wine to mix with air by pouring it into another container, such as a decanter or wineglass. Breathing is thought to be beneficial for many red wines and also for some young white wines.

A tasting term referring to a tawny, brick-red color implies age in the case of red wine.

A measure of sugar content in grape juice, used particularly in the New World.​

A term used to describe a dry wine, usually Champagne or other sparkling wine. Although dry wines are not generally devoid of sugar, up to 15 g/l of sugar may be added as a dosage before final bottling. Terms used to describe Champagne with more sugar include sec (which still means dry) and demi-sec.