Balance The all-important ration between the different characteristics of a wine, such as fruitiness, sweetness, acidity, tannin content and alcoholic strength. These should harmonize like the various sounds in a symphony.

Balling An American measure of ripeness in grapes, and hence potential alcohol in wine. Also know as Brix.

Balthazar A monster champagne bottle, equivalent to 16 ordinary bottles.

Barrel Not an anachronistic container but a vital part of the stabilizing and early aging process for most of the world's best wines.

Barrique The standard Bordeaux barrel, holding 225 liters.

Basket See Cradle.

Beerenauslese German for 'grape selection'. A category of QmP (qv) wine, sweeter and more expensive than Auslese because only the ripest bunches are used. Ages admirably.

Beeswing A kind of deposit sometimes found in port, so called because the veined pattern which it forms.

Bereich A large area, although smaller than a 'region', in Germany. Bernkastel and Johannisberg are Bereich ( as well as village) names, greatly increasing the amount of these fashionable wines available.

Bin A section of a cellar devoted to one wine - hence 'bin-ends' for oddments on sale.

Bitterness A taste not usually found in good wines - although some young tannins can be bitter - but a characteristic aftertaste of many northeast Italian wines such as Valpolicella.

Blackcurrants A smell and flavor characteristic of wines made from Cabernet Sauvignon and sometimes Sauvignon Blanc grapes.

Blend Nearly every wine involves some blending, whether it be of grapes, vintages or the contents of different vats. With fortified wines blending is almost universal. But blends of wines from different regions or countries tend to lack character.

Bodega Spanish word meaning a large storage vault, a wine-producing establishment or a bar.

Botrytis cinerea The so-called 'noble rot', a mold which has the effect of concentrating the sugar and flavoring substances in grapes by allowing the evaporation of the water in the juice. Under controlled conditions it is used to produce sweet white wines of the highest quality (e.g. in Sauternes).

Botrytized Affected by the botrytis mold. A regrettable American neologism.

Bottle-age The length of time a wine has been kept in bottle (rather than in the cask).

Bottle-sickness A (usually) temporary setback in wine's flavor for weeks or months.

Bottle-stink A bad smell sometimes found on opening old bottles, which almost instantly dissipates. It can be confused with 'corkiness' - but only for a few minutes.

Bouquet The characteristic smell of a matured wine, by analogy with a posy of flowers. Strictly speaking not the same as aroma (qv).

Breathing What wine does if you expose it to the air by decanting it a few hours before drinking. Opinions are divided as to whether wine benefits from breathing.

Breed A certain kind of polish and distinction in a wine. Found only in impeccably made wines from very good vineyards. A rather difficult word to use without feeling foolish.

Brix See Balling.

Brut Extremely dry. Usually used only in connection with champagne.

Butt A sherry or whisky cask holding 491 liters.