Glossary : definition of terms used to talk about Bourgogne wines beginning with B.


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Bourgogne wines Glossary

a dialect term derived from the verb "bêcher", to dig) is the process of finishing by hand the work of ploughing-back ; a mattock-type implement, which takes a number of local forms, is used to get at yhe soil between the plants where the plough cannot reach. Now that the use of chemical herbicides has become general the chief function of this process is to expose the base of vine in order to remove rootlets growing from the callus between sttock and scion.
Related words Vine, Grafting
God of wine. Romanised form of a Greek synonym for the god Dionysos. Represented in many sculptures. Ceremonies in his honour (bacchanalia) - not originally drunken orgies - were performed by priestesses known as bacchantes. As an adjective "bacchic" can refer to anything concerned with wine in literature, art, etc.
Those present in the wine may include undesirable acetic bacteria which cause acescence in the presence of oxygen and are combated by hygiene, sulphur dioxide and exclusion of air; and the desirable lactic bacteria responsible for malolactic fermentation.
Related words Acescent,acetic, Amino-acids, Volatile acidity, Acescence, Malolactic fermentation

(tast.) An important measure of the quality of a wine is the balance between mellowness and acidity in white wines, and between mellowness, acidity and astringency in red wines.

Related words Pleasant, Meaty
(tast.) Class of aromas including juniper, pine, resin, vanilla, etc.
Related words Aroma / Odour

A bottle containing 12 liters, or 16 x 75cl bottles.

Wine barrels in Burgundy are made from cleft (as opposed to sawn) oak staves. Contact between the wine and the wood significantly affects the finished result. The skilful wine-maker turns this fact to his advantage, ageing his wines partially in new barrels, which are more marked in their effect on aromas, in fixing colouration, and in promoting malolactic fermentation.
Related words Additive, Woody

In Burgundy the "pièce" of 228 litres is standard for the elevage of both red and white wines and is also used as the unit of commercial transactions in bulk wines. Chablis uses the "feuillette" of 132 litres (114 litres in the Côte d'Or and Saône-et-Loire). A "quarto" or "quartaut" has a quarter the capacity of the "pièce".

Wine (white or rosé) which is turned into Crémant de Bourgogne by secondary fermentation in bottle. A high quality base wine should be on the acid side and relatively low in alcohol.
Measures the density of musts, expressed in degrees.
Related words Must

See Bubble.

(tast.) Aroma found in well-aged white burgundies.
Related words Aroma / Odour
Form of clay, with similar properties to fuller's earth, used as finings on account of its capacity to trap suspended matter (especially proteins) which otherwise would make the wine cloudy (See Limpidity) It is not used with red wines because it is detrimental to intensity of colour.
Related words Fining

(tast.) Disagreeable flavour in (especially) red wines caused by rough, immature tannins or by bacterial attack on the glycerol content of the wine.

Related words Amertume / Bitterness
(tast.) Aroma found in young wines made from Pinot Noir grapes.
tast) Aroma found in young wines made from Pinot Noir grapes. As a fruit liqueur (Crème de Cassis) it is a Burgundian speciality which, if mixed with twice its volume of Bourgogne Aligoté makes the celebrated Kir.
Sparkling wine made entirely from white grapes like certain Champagnes and 50% of Crémant de Bourgogne. (Cf Blanc de noirs)
White wine produced from white-juiced black grapes, mainly applied to Crémants in Burgundy

In Burgundy different lots of wine, must or grapes may be blended to achieve a desired quality but only if they are of the same grape variety, same vintage, and same place of origin.

Related words Must, Vintage
Tasting in which the taster is unaware of the wines' appellation or vintage.
Related words Millésime
Is measured in grammes per litre by ablood test, or in milligrammes per litre of expired air with a breathalyser. the legal limit in France is 0.5 g/l. Remenber to drink only in moderation

(tast.) A property of wines that are well-built, have sufficient alcohol, and a mouth-filling consistency.

The traditional Burgundian wine bottle has a capacity of 75 cl though other sizes exist from the ¼ litre airline bottle up to 12 litres. 75 cl or above is best for wines that are to undergo long periods of laying down.

A delicate operation which takes place only when the wine is judged ready, i.e. requires no further intervention. The time lapse between vinification and bottling is usually 10-24 months in Burgundy. (See Elevage)
A delicate operation which takes place only when the wine is judged ready, i.e. requires no further intervention. The time lapse between vinification and bottling is usually 10-24 months in Burgundy. (See Elevage)

The totality of aromas present in a mature wine.

Related words Aroma / Odour, Butter, Ripening

= Brilliance

(tast.) Applied to the appearance or "finish" of a wine.

(tast.) The aroma of fresh brioche is derived from fermentation and is found notably in Crémant de Bourgogne which has been made from Chardonnay grapes.
Related words Aroma / Odour
In very old wines, red or white, the colour evolves towards brown as the colouring matter (mainly flavones and anthocyanins) coagulates and is precipitated to form a deposit at the bottom of the bottle.
Related words Colour

Applied to a Crémant de Bourgogne containing less than 15 g/l of sugar.

Formed by CO2 released from sparkling wines such as Crémant de Bourgogne. If the bubbles are small and fine it points to a well-made, high-quality wine.
Emergence of the dormant vine buds from their protective scales at the end of winter. Signals the beginning of the annual vegetative cycle.
Wooden or silicon stopper of a barrel.
Fungicide composed of copper sulphate and sodium carbonate. Applied as a spray. (Cf. Bordeaux mixture)
(tast.) Wine which has too much alcohol. (See Alcoholic)
(tast.) Class of aromas ranging from caramel to charcoal
(tast.) Aroma found in some Burgundy wines.
Related words Aroma / Odour, Bouquet / Nose

(tast.) Slightly cheesy odour often related to malolactic fermentation.