The delicious combination of Benedictine and brandy has been a long time after-dinner favorite. Benedictine actually bottles a blend of B&B but many still choose to have it made to order. (Spirits/Cocktails)

Bacchus is the Roman god of wine. Not to be confused (though it often is) with Dionysus, who was the Greek god of wine before the age of Rome. (Wine/People and Places)

Bachhus, named after the Roman god of wine, is a fruity, very floral hybrid white wine grape that is a crossing of Silvaner, Riesling and Müller-Thurgau. A specialty of Germany, it's often blended with other grapes to give them a tropical, floral character similar to gewurztraminer. (Wine/Grapes)

Baco Noir is a French hybrid wine variety, used primarily in the eastern U.S. for dry, red table wines. (Wine/Grapes)

Bacterial is a tasting term often used by judges to describe beverages with unpleasant, but ill-defined off odors or flavors. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

The Baden wine region of western Germany, located south and east of the Pfalz region, follows the Rhine River south from Heidelberg down to the city of Haltingen; in terms of production, it is the third largest in the country, behind the Rheinhessen and Pfalz. Some vineyards are planted at Lake Constance, making them the southernmost vines in all of Germany.

This is the sunniest and warmest region in Germany, making it one of the best areas in the country for Spatbürgunder (Pinot Noir); indeed 40% of the Baden's vines are planted to red varieties. The soils are quite varied, from granitic, to chalk, limestone and volcanic; this makes for an ideal home for numerous varieties, so while Riesling leads the plantings here among white varieties, others such as Pinot Gris (Grauburgunder), Pinot Blanc (Weissburgunder)and Müller-Thurgau, are also planted in good numbers. As Baden wines are not as well known as many other regions of Germany, values can be found. (Wine/Appellations)

In wine this term refers to the process of producing "Sherry" by deliberately oxidizing the wine through heating and aerating it for a period of several weeks. It is not uncommon for the process to take place over a 4 to 7 week time period at 135 degrees F (57 degrees C)! (Wine,Beer,Spirits,Sake,Mead/Production)

Balance is a subjective term used in beverage evaluation. A beverage in which the tastes of acid, sugar, tannin, alcohol, malt, bitterness, etc. are in harmony is said to be "in balance." (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Balling is a density scale, named for its developer, used for measuring sugar content in water based solutions. Since grape juice is primarily sugar and water, the balling scale was used for a quick and easy "sugar analysis" of juice. The Balling scale contained a slight inaccuracy however, and this was later corrected by Dr. Brix. Today the Brix scale is in actual use, but the terms Balling and Brix often are used interchangeably. The Balling (Brix) scale is simplicity itself. Each degree on the scale is equivalent to 1 percent of sugar in the juice. For example, grape juice which measures 15.5 degrees on the Balling or Brix scale contains about 15.5% sugar. (Wine/Chemistry & Flaws)

The Bamboo is a cocktail based on sherry and vermouth. This drink is perfect as an aperitif, though it serves one well any time of day. It was created in a Japanese hotel bar by German bartender Louis Eppinger and served to visiting dignitaries. (Spirits/Cocktails)

Many beverages will have the aroma and flavor of banana. It can be an attribute of a detriment. In rums and hefeweizen beers, banana notes are expected and often appreciated. However, in young wines and craft whiskies these notes may not be seen as desirable. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Banyuls wines are the most famous dessert wines of France if Sauternes and Barsac are not included. Banyuls wines are often similar to light, tawny Ports. Banyuls is located in the Roussillon district close to the Mediterranean. (Wine/Appellations)

Barbaresco is a high quality red wine from the Piedmont region of Italy. Many Barbarescos are full bodied red wines and tend to age very well, if a little slowly. (Wine/Appellations)

Barbaresco has long been in the shadow of its famous neighbor, Barolo. Like Barolo, it is a dry, complex, and aromatic red capable of long-term aging. In general terms, however, Barbaresco tends to be somewhat softer and earlier maturing. Like Barolo, it is made from the Nebbiolo grape and in Piedmont’s marginal climate there may be only three truly great vintages of Barbaresco in any given decade.

Piedmont is one of the world’s great viticultural districts and the region around the lovely city of Alba, the Langhe, or Barolo and Barbaresco zones, is where Piemontese wines reach their apex. For those unfamiliar with the region it is easiest to draw parallels with Burgundy.

Like Burgundy’s Pinot Noir, Barolo and Barbaresco is the product of a single, fickle, difficult grape—Nebbiolo. The climate is generally just as difficult, with only two or three truly great vintages a decade being typical (Piedmont’s current run of luck is unheard of). Though not as rigidly defined as Burgundy’s system of village and vineyard classification, Barolo and Barbaresco also have a system—being further refined—that seeks to identify outstanding vineyards and define regional typicity within sub-zones.

The region’s fantastic wealth of favorable hillsides (in this, the Langhe is certainly more blessed than Burgundy) provides a wide range of micro-climates that support a number of different varietals. Because of this, in the middle of the Barolo zone, a producer may have a single vineyard with Nebbiolo planted at the top of a south-facing hill, Barbera at the bottom, and earlier-ripening Dolcetto on the east or west flanks.

Like Burgundy, there are hundreds, if not thousands, of growers that cultivate small plots. Coveted vineyards such as Cannubi or Brunate may be divided between several producers, and growers may further sell grapes from these vineyards to still more producers. This makes it possible to have many different bottlings from the same vineyard—an exercise, just as in Burgundy, that quickly shows the variability of winemaking skill in the Langhe.

Piedmont is most famous in the world of gastronomy for two things—great Nebbiolo and the legendary tartuffi bianco. Truffle season in Piedmont runs from October to December and the best truffles grow in wet, rainy, moist conditions—right around the time that Nebbiolo is being harvested for Barolo and Barbaresco. (Wine/Appellations)

A Barbaresco DOCG is made solely from the Nebbiolo variety in three cities near Alba, in the province of Cuneo in southern Piedmont. The production area is located in the towns of Barbaresco, Treiso and Neive as well as a tiny section on the outskirts of Alba called San Rocco Seno d'Elvio. Minimum aging for a Barbaresco is two years, with one year in wood; the wines are not released until they are three years old.

As Barbaresco is made from Nebbiolo, one of Italy's most tannic varieties, it can age for many years; some of the best versions drink well beyond twenty years. Add to that the good acidity of these wines, and you have good freshness, giving these wines a grace and elegance as they age. They are powerful wines, yet never heavy, and there is a good deal of finesse and subtlety with the finest versions.Most of the producers of Barbaresco are small family vintners; many produce a cru version from a single vineyard, which usually has more intensity.

Look for these wines to retail for $40-$60 in America; pair them with rich meals, such as roast pork, lamb or wild game. (Wine/Appellations)

Barbera is a hearty, spicy red, produced most notably in Italy's Piedmont region as well as in California, especially in Sonoma, where it was brought there by Italian immigrants in the 19th century.

Barbera is a distinctive red wine as it has very high acidity as well as very light tannins. Given the acidity, it is an ideal choice at lunch with salumi, as the acidity cuts through the fat of the meat.

It is the most widely planted red variety of Piedmont and most versions are straightforward, slightly rustic wines that are meant for simple foods such as pizza and lighter pastas. However over the past twenty years, producers- especially in the Asti province - have made more "serious" versions of Barbera d'Asti, aged in small oak barrels. These are riper and more weighty versions, light years away from the traditional style.

California has some representative examples, with ripe blackberry fruit and light spice, yet Barbera has yet to receive the same attention as many other red varieties in the state. Most are best consumed young with grilled meats. (Wine/Grapes)

Barbera d'Alba is the DOC established in 1970 to cover Barbera produced around Alba in the same zones that produce Barolo and Barbaresco. In practice Barbera here is planted on the less favorable sites than Nebbiolo, but Barbera is increasingly treated as an important wine in its own right. Nearly 4,000 valuable acres are devoted to production of Barbera in Alba and that yields an average of 860,000 cases per year.

It wasn't all that long ago that the Barbera grape was the poor cousin in Piedmont. Barolo and Barbaresco, made from the Nebbiolo grape, were accorded noble status, revered locally and fashionable abroad. Nebbiolo required the best vineyards in order to ripen fully, but sluttish Barbera would grow just about anywhere.

For the grower it is a dream grape variety, not especially site-sensitive, routinely giving generous crops, good color, and zesty acidity. It is the workhorse grape of Piedmont, accounting for 80 percent of plantings 50 years ago, and even today half its vineyards are planted with Barbera.

Yet suddenly Barbera is in fashion. It took the acumen of one man, Giacomo Bologna of the Braida estate, to take the varietal seriously. I went to see him in 1985 and enjoyed his barrique-aged, single-vineyard Barbera "Bricco dell'Uccellone," not quite realizing that it was becoming a cult wine, a role model for all other serious Barberas to admire. Bologna, visibly fond of his food, died young, alas, but his work, as far as Barbera was concerned, was done.

The recognition of Barbera as worthy of something more than carafe-wine status is comparable to the transformation of Zinfandel in California in the 1970s, when Paul Draper at Ridge Vineyards and Joseph Swan in Sonoma County rescued it from its lowly status. Zinfandel is now securely reinstated, and so is Barbera.

Recently, the producers of Barbera summoned wine writers from around the world to a "Barbera Meeting" in order to taste the recent vintages, acclaimed as some of the finest of the decade. In a triumph of good sense over regional rivalry, the growers of two different regions, Asti and Alba, joined forces to show their wines.

Almost 100 wines were tasted blind each day, and it soon became apparent that there is no such thing as a typical Barbera. It is as multi-faceted as, well, Zinfandel. Although nobody has yet invented a "White Barbera," there is fizzy Barbera, which can be better than it sounds. As for the dry wines, they range from fresh, fruity, and perky to dense, chocolatey, and powerful.

Debate raged over the appropriate style for Barbera, but the fact that it strolls down the catwalk of the palate in a variety of costumes is surely no bad thing. On a summer's day, a lively young Barbera is a perfect accompaniment to a plate of antipasti before lunch; at dinner, a richer, fruitier, oak-tinged Barbera is just the ticket with grilled beef or lamb chops in a red-wine sauce.

Barbera is marked by its naturally high acidity, which makes it an excellent match with rich foods and potentially aggressive without them.

There are regional variations among Barberas. Many Barberas from the Alba region are weighty and rich, befitting a region also responsible for Barolo. Some, however, are clearly afterthoughts for the grower.

In Alba the Nebbiolo grape has captured the best sites, leaving Barbera and Dolcetto on the less favored slopes. In Asti, where Nebbiolo is largely absent, Barbera takes pride of place, so much so that Boffa, and many other growers, release separate bottlings from single vineyards that were planted in the 1930s or 1950s, vineyards that give wines of superb concentration.

Overall, it's Asti that gives the most satisfying range of wines, whereas Alba, as far as Barbera is concerned, is a region of extremes: powerful, extracted, structured wines at best, and piercingly acidic and scarcely drinkable at their worst.
(Wine/Appellations)

Barbera d’Asti is a wine produced entirely or primarily from Barbera grapes grown in the province of Asti of Italy’s Piedmont region. The wine must be made from a minimum of 90% Barbera, while other local varieties, such as Freisa or Grignolino are allowed.

As Barbera is the most widely planted variety in Piemonte, many versions of this wine are light to medium-bodied. Barbera features very high acidity for a red wine, but very light tannins. This means the wines are immediately drinkable, especially with salumi and other similar products, as the acidity of Barbera cuts through the fat of the salumi.

Barbera also has a pleasing spiciness, sometimes with notes of black pepper, making this a nice partner for lighter grilled foods.

While many examples of Barbera d’Asti are light, the examples labeled as superiore tend to be weightier on the palate (minimum 12.5% alcohol); many of these wines also receive 6-12 months of oak aging. Barbera d’Asti can either be labeled as a DOC or DOCG wine, depending on the production methods. Enjoy most examples of Barbera d’Asti from 2-3 years of the vintage, while a few of the more complex versions can drink well for 5-7 years and beyond. (Wine/Appellations)

Barbera d'Asti refers to wines made from the Barbera grape in the province of Asti, in Italy's Piedmont region. While there is a minimum 85% of Barbera for these wines, most examples are 100%. A Barbera d'Asti cannot be released until March 1 after the harvest, while a Superiore must be aged for one year - with six months of that time, being aged in oak - before it can be released.

As Barbera is the most widely planted variety in Asti (and the most widely planted red variety in all of Piedmont), it has been a popular, pleasant, simple wine for decades. These examples of Barbera, with their high acidity and very light tannins, are ideal for a simple lunch of past or to accompany antipasti. For the past thirty years, some producers have elevated Barbera to a more "serious" wine, one that is aged in small oak barrels and has deeper color. Theses versions of Barbera d'Asti are becoming more commonplace today (those from the Nizza sub-appellation are noteworthy), although one can still find the traditional, "rustic" Barberas of the past. These latter versions are meant for consumption within the first three or four years; their simple spiciness makes them ideal partners for many grilled foods. (Wine/Appellations)

The Monferrato hills are located in the southeast corner of Piedmont, bordering Liguria. This is a large, rugged area with huge swathes of vineyards dominated by small scale producers. Barbera is the star red grape and Monferrato versions tend to be a bit lighter than those from Asti or Alba to the north. Older styles may be encountered with a slight spritz and the wines vary widely depending on the producer. A small subset of 150 acres of the regions vineyards were elevated to DOCG status in 2008 and these wines are labeled as Barbera del Monferrato Superiore. Some 12,000 cases of the DOCG are produced per year and the wines rank with the serious efforts from Alba and Asti.

It wasn't all that long ago that the Barbera grape was the poor cousin in Piedmont. Barolo and Barbaresco, made from the Nebbiolo grape, were accorded noble status, revered locally and fashionable abroad. Nebbiolo required the best vineyards in order to ripen fully, but sluttish Barbera would grow just about anywhere.

For the grower it is a dream grape variety, not especially site-sensitive, routinely giving generous crops, good color, and zesty acidity. It is the workhorse grape of Piedmont, accounting for 80 percent of plantings 50 years ago, and even today half its vineyards are planted with Barbera.

Yet suddenly barbera is in fashion. It took the acumen of one man, Giacomo Bologna of the Braida estate, to take the varietal seriously. I went to see him in 1985 and enjoyed his barrique-aged, single-vineyard Barbera "Bricco dell'Uccellone," not quite realizing that it was becoming a cult wine, a role model for all other serious Barberas to admire. Bologna, visibly fond of his food, died young, alas, but his work, as far as Barbera was concerned, was done.

The recognition of Barbera as worthy of something more than carafe-wine status is comparable to the transformation of Zinfandel in California in the 1970s, when Paul Draper at Ridge Vineyards and Joseph Swan in Sonoma County rescued it from its lowly status. Zinfandel is now securely reinstated, and so is Barbera.

Recently, the producers of Barbera summoned wine writers from around the world to a "Barbera Meeting" in order to taste the recent vintages, acclaimed as some of the finest of the decade. In a triumph of good sense over regional rivalry, the growers of two different regions, Asti and Alba, joined forces to show their wines.

Almost 100 wines were tasted blind each day, and it soon became apparent that there is no such thing as a typical Barbera. It is as multi-faceted as, well, Zinfandel. Although nobody has yet invented a "White Barbera," there is fizzy Barbera, which can be better than it sounds. As for the dry wines, they range from fresh, fruity, and perky to dense, chocolatey, and powerful.

Debate raged over the appropriate style for Barbera, but the fact that it strolls down the catwalk of the palate in a variety of costumes is surely no bad thing. On a summer's day, a lively young Barbera is a perfect accompaniment to a plate of antipasti before lunch; at dinner, a richer, fruitier, oak-tinged Barbera is just the ticket with grilled beef or lamb chops in a red-wine sauce.

Barbera is marked by its naturally high acidity, which makes it an excellent match with rich foods and potentially aggressive without them. (Wine/Appellations)

Barbera del Piemonte is not an officially recognized DOP in Italy; this would refer to a Barbera under the Piemonte DOC (or DOP). Usually this is a Barbera not grown in Asti or Alba, but somewhere else in Piedmont; for example, in the Dogliani area. As most examples of Barbera are from Asti (Monferrato) or Alba, a Barbera with a Piemonte designation is not often seen outside the Piedmont region.

Most versions of Barbera del Piemonte are medium-bodied and meant for consumption within two to five years of the vintage; they are ideal with pastas with meat sauce, grilled red meats or simple salumi. (Wine/Appellations)

Bardolino DOC refers to a type of red wine produced in the western reaches of the Veneto region, near Lake Garda. The principal varieties are Corvina, Rondinella and Corvinone, while other local cultivars such as Molinara and Oseleta can also be included as a small part of the blend.

Bardolino is a light to medium-bodied red, often with relatively high acidity, and moderate tannins. While most examples are meant for early consumption, the best examples can age for 5-7 years, perhaps a few years more. Note that some of the best examples of Bardolino are identified as Bardolino DOCG, which requires lower yields; these wines tend to offer more weight on the palate and can be aged for longer periods of time, sometimes as long as 10-12 years with the finest examples. Enjoy Bardolino wiht lighter pastas with meat sauce, roast chicken or veal, duck or lamb. (Wine/Appellations)

Barley is the fundamental grain Hordeum vulgare used for brewing beer and making spirits such as whiskey. (Beer/Ingredients)

Barley malt extract is a concentrated, undiluted wort commonly used in homebrewing as a ready source of sugars. (Beer/Ingredients)

Barley malt syrup is iquid barley malt extract. (Beer/Ingredients)

One of the best red wines of Piedmont and, therefore, of Italy is Barolo. Often reminiscent of Barbarescos, only with bigger body and flavor -- and even slower to age. (Wine/Appellations)

Barolo, often referred to as the king of Italian reds, is produced in limited quantities from the fickle Nebbiolo grape. The grape itself takes its name form the fog (nebbia) which frequently envelops this hilly terrain just south of the Alps. This is indicative of an area which is blessed, (and also cursed), with a marginal climate in which conditions only occasionally lend themselves to producing what is thought of as "classic" Barolo.

In this way, it shares more in common with Burgundy than perpetually sunny California or Australia. In a great vintage the full potential of the Nebbiolo is realized and the resultant wines are among the most concentrated, aromatic, and ageworthy reds on Earth. With better winemaking technology however, more difficult vintages are increasingly capable of producing solid wines, with the added bonus that most are drinkable upon release.

Piedmont is one of the world’s great viticultural districts and the region around the lovely city of Alba, the Langhe, or Barolo and Barbaresco zones, is where Piemontese wines reach their apex. For those unfamiliar with the region it is easiest to draw parallels with Burgundy.

Like Burgundy’s Pinot Noir, Barolo and Barbaresco is the product of a single, fickle, difficult grape—Nebbiolo. The climate is generally just as difficult, with only two or three truly great vintages a decade being typical (Piedmont’s current run of luck is unheard of). Though not as rigidly defined as Burgundy’s system of village and vineyard classification, Barolo and Barbaresco also have a system—being further refined—that seeks to identify outstanding vineyards and define regional typicity within sub-zones.

The region’s fantastic wealth of favorable hillsides (in this, the Langhe is certainly more blessed than Burgundy) provides a wide range of micro-climates that support a number of different varietals. Because of this, in the middle of the Barolo zone, a producer may have a single vineyard with Nebbiolo planted at the top of a south-facing hill, Barbera at the bottom, and earlier-ripening Dolcetto on the east or west flanks.

Like Burgundy, there are hundreds, if not thousands, of growers that cultivate small plots. Coveted vineyards such as Cannubi or Brunate may be divided between several producers, and growers may further sell grapes from these vineyards to still more producers. This makes it possible to have many different bottlings from the same vineyard—an exercise, just as in Burgundy, that quickly shows the variability of winemaking skill in the Langhe.

Piedmont is most famous in the world of gastronomy for two things—great Nebbiolo and the legendary tartuffi bianco. (Wine/Appellations)

Serralunga sits at the eastern end of the Barolo zone and like Barolo produces wines that are both powerful and perfumed. It lies due north of Monforte on a continuation of the same ridge and the wines show the same sort of power as Monforte. The vineyards face the great sweep of La Morra to the west and there are a number of great sites. Serralunga could be compared to Nuits St. Georges, powerful but complex—perhaps even a bit overlooked—with great aging potential. Winemaking is fairly consistent, though the village is often not quite as successful in a powerful vintage as the big three—Barolo, La Morra, and Monforte. Nonetheless, the best examples will cellar beautifully.

Top vineyard designations: Arione, Badarina, Boscareto, Bricco Ceretta, Briccolina, Broglio, Collaretto, Damiano, Falletto, Francia, Gianetto, La Serra, Lazzarito, Margheria, Ornato, Parafada, Prapò, San Rocco, Sorano (Wine/Appellations)

The Barolo DOCG production zone covers eleven communes south of the city of Alba in the province of Cuneo in Italy's Piedmont region. Produced entirely from Nebbiolo, Barolo must be aged for a minimum of eighteen months in oak and cannot be released until it is five years old.

Styles of Barolo vary according to winemaking practices, such as size of the oak cask; the wine also varies according to local terroir. For example in La Morra or Verduno, the soils are younger, resulting in less tannic and more floral perfumes, while in communes such as Monforte d'Alba and Serralunga d'Alba, with older soils, the tannins are firmer and not as sleek.

Barolo is known as the "King of Wines and the Wine of Kings," and indeed, it is one of the world's greatest and most iconic red wines. While some bottlings are blend of grapes from several communes, more and more today, producers are crafting single vineyard Barolos from such famous cru as Cannubi, Brunate and Cerequio. These particular Barolo are highly sought after and represent the finest of this area.

As Barolo can age extremely well - as much as 40 or 50 years in a spectacular vintage, the wines are not inexpensive. Look for prices starting at $45 or $50 a bottle, with cry offerings retailling for around $75-$150 a bottle. (Wine/Appellations)

Perhaps the finest and best known region for table wines of Australia is the Barossa Valley. "The Napa Valley of Australia," it is located north and west of Adelaide, in South Australia. This isn't to say that no other region of Australia produces comparable wines, because several wineries in several other regions do that. It's just that Barossa Valley has become the established leader for the country as of this moment. (Wine/Appellations)

Just north of Adelaide, in South Australia, is the wine producing zone of Barossa. This region, long considered the heart of the Australian wine industry, includes the Barossa Valley floor as well as the higher Eden Valley, because both are situated in the Barossa Range. Penfolds, Orlando, Wolf Blass, and Yalumba all have huge winemaking facilities here. The warm, inland districts produce vast amounts of ripe fruit for big, ripe wines. Production is beefed up with the truckloads of fruit that is shipped in from less expensive growing regions. Of course, these bottlings cannot use the famous Barossa name. Wines that are made with fruit from different zones fall under the “umbrella” appellation of Southeastern or South Australia.

More white grapes are planted here than red surprisingly, but in a side-by-side comparison most whites are left in the dust. And there is enough dust to go around. Unfortunately, this is not the case with water. As in the rest of Australia, water is scarce, and drip irrigation is key. Barossa Shiraz, thanks to visionary, and fifth-generation Barossan Peter Lehmann, has been saved from extinction as the big companies rolled into the area looking to fulfill the demand for light, fruity, quaffable whites. He stuck to his guns, called in favors with the local growers, and managed to save more than a few vineyards from the inevitable replanting. The Barossa style of Shiraz is now iconic: big, brawny, super-ripe, and almost black in color. (Wine/Appellations)

Barrel fermenting is the act of fermenting grape juice in barrels instead of using the more usual stainless steel tanks. (Wine,Beer,Spirits,Sake,Mead/Production)

A barrel proof spirit is one that has been bottled after barrel-aging without being diluted to a lower alcohol-by-volume. Typically these spirits are in the range of 60-65% ABV. (Spirits/Classification & Attributes)

Barreling down is the act of placing a wine into barrels for aging. (Wine,Beer,Spirits,Sake,Mead/Production)

Barriques are French wine barrels with a usual capacity of approximately 60 gallons. Shippers use the relationship of one quarter of a tonneau per barrique. Interestingly, there is no barrel which is exactly the size of a tonneau, but tonneau is the standard size. It is equivalent to exactly 100 cases of wine. See Tonneau. (Wine,Beer,Spirits,Sake,Mead/Production)

Barsac is a wine region, known for sweet, dessert wines made from Botrytis-affected Semillon and Sauvignon Blanc grapes. Barsac is one of the communes of Sauternes, in France. Just to make things more complicated, Sauternes is also "one of the communes of Sauternes." That's right, there are two uses for the name Sauternes, the general one, and the more specific one. The region of Sauternes has five communes and one of them is named Sauternes, also. (Wine/Appellations)

Basilicata is a region in southern Italy that produces an overwhelming amount of red wine. There are four DOP wines originating from the region: three DOC (Aglianico del Vulture, Matera and Terre dell’Alta (Val d’Agri) and one DOCG, Aglianico del Vulture Riserva.

The most famous red of Basilicata is Aglianico del Vulture, a full-bodied, long-lived wine of great complexity. Characteristics include flavors of ripe black cherry and chocolate, with firm tannins and good acidity. This wine can be aged in steel, but most versions are aged in barrels of various sizes; Aglianico del Vulture is the most renowned wine of Basilicata and the one that put this region on the map.

Basilicata reds are meant to be paired with hearty game, roasts, most red meats and aged cow's or sheep cheeses. (Wine/Appellations)

Bureau of Alcohol, Tobacco and Firearms - the U.S. federal agency which collects alcohol taxes and administers wine regulations. (Wine/People and Places)

A great brazilian cocktail, the Batida is a cocktail of fruit juice and cachaca and often cream or condensed milk. Popular flavors include guava, passionfruit, and coconut. (Spirits/Cocktails)

French term used for the action of stirring lees back into the wine. Used to increase the flavor effect of the lees on the wine as well as to create a more rounded and robust texture. (Wine/Production Chemistry & Flaws)

Baume is a system for measuring the sugar content of grape juice by its density. It is not easy to use because the numbers aren't easy to handle (Wine,Beer,Spirits,Sake,Mead/Production)

Bavaria is a federal state of Germany whose capital is Munich. Bavaria is the traditional home of the weissbier style, and of the Bavarian Purity Law of 1516 (Reinheitsgebot). (Beer/People and Places)

This easy and approachable mixed drink is a variation on the Cape Cod. (Spirits/Cocktails)

Beading is a colloquial term referring to the bubbles which float on top of a fermenting wine or champagne in the glass. (Wine/Classification & Attributes)

Beaujolais is a very well known wine region in east-central France. The town of Beaujeu is the regional hub, but most of the wine producing region is east of town. Beaujolais is known for its nouveau-style red wines. They tend to be light, fresh, fruity and ready to drink almost as soon as they have finished fermenting, without significant barrel age. There are many brawnier, age-able varieties of Beaujolais in addition to the nouveau style that offer an alternative to Burgundy at an incredible value. (Wine/Appellations)

Beaujolias is an important wine region in eastern France just south of Burgundy and north of the city of Lyon. While often considered to be a part of Burgundy, it technically lies in the department of the Rhone and in viticultural terms is probably best considered on its own anyway.

The region is almost entirely focused on a single grape, Gamay, which has become synonymous with Beaujolais. Small quantities of Chardonnay and Aligote are also planted and used for Beaujolais Blanc in addition to being permitted to account for up to 15% of the blend of red Beaujolais.

Beaujolais has a hierarchy of production that begins with basic Beaujolais, moves to Beaujolais-Villages from more highly regarded sub-regions and also, somewhat distinctly, Beaujolais Nouveau, which is released as a festive mark of the new harvest every year on the third Thursday in November.

Beside the nouveau versions, Beaujolais offers “Cru,” or higher quality selections from the best vineyard sites. There are currently ten crus, with flowery and romantic names such as Brouilly, Fleurie, Morgon, Moulin-a-Vent, and St.-Amour. These better sites are in the north of the region, where the Gamay grape benefits from the granite in the soil. The cru versions are much more interesting and flavorful than the candied nouveau versions. Cru Beaujolais is actually an excellent way to begin exploring the red wines of Burgundy. At around $15-20 a bottle, and available year-round, the best of these wines are deeply fruited, exotically spiced, sultry, silky, and smooth. (Wine/Appellations)

Beaujolais is a wine-growing region that runs south from Burgundy. The region is wildly famous for its Gamay-based red wines, though the Chardonnay-based Beaujolais Blancs boast intrigue all their own.

Because Beaujolais producers are only allowed to plant 15% of their vineyards with white grape varieties, Beaujolais Blanc may never be world-famous. Though little-known there are many Beaujolais Blancs that are well worth your time. The best are made in the North end of the region which is topographically similar to the limestone soils of the neighboring Southern Maconnais. So similar are the regions that their wines share much of the same character- lightly floral, gently fruity, slightly nutty and with plenty of minerality. Try pairing Beaujolais Blanc with crab, lobster or halibut. (Wine/Appellations)

Beaujolais Villages is the designation used for Beaujolais produced in the northern, most-favored section of the Beaujolais appellation that is otherwise excluded from the ten named crus. In general terms, Beaujolais Villages will offer a bit more weight and intensity than standard Beaujolais, but this will very much be a function of the individual producer and their vineyard sites. (Wine/Appellations)

Nearly two thousand years ago, the Roman historian Pliny the Elder wrote "The Muscat grape has been grown for a long time in Beaumes and its wine is remarkable." Clearly the vineyards on the windswept slopes of the Dentelles de Montmirail in the southern Rhone Valley have been around for some time. Today's Muscat de Beaumes de Venise is an AOC that produces a single wine of the same name. Made entierly from the small-berried Muscat de Frontignan, the wines are modestly sweet and carry a minimum alcohol level of 15%, achieved by the addition of neutral spirits during fermentation.

One might not generally expect the Beaumes de Venise appellation to be full of young, outward looking, modernist producers. It is, after all, one of the most traditional suppliers of Vin Doux Naturel. However, in a tasting of Beaumes de Venise this spring such a producer came to light. A new name to me, Domaine de Pigeade, is clearly the best sweet wine of the appellation, and also strikingly modern in style—in the best sense of the word.

Most examples of Muscat de Beaumes de Venise that consumers have seen will bear the name of one of the large Northern Rhône négociants such as Jaboulet or Chapoutier, who between them account for most exports of this sweet wine. While decent efforts, they are rarely exciting. However, Thierry Vaute, aged 50, of Domaine de Pigeade is determined to create a name for his estate-bottled version of the southern Rhône’s best-known sweet wine.

Vaute moved to the region 15 years ago with his family, after getting a New World perspective during a stint with Navarro Vineyards in California. (Navarro itself makes a very good late harvest Riesling). After building a winery, he threw away the appellation rulebook for winemaking. Stainless steel vessels, cool fermentation, destemming, rigorous sorting of grapes, and a gentle press are not exactly the normal approaches in this backwater of the Côtes du Rhône. The end result is a fragrant and strikingly pure, fruity wine. At 15-percent alcohol his wines have lower alcohol levels than normal for the appellation, and this also makes them less fatiguing on the palate.

So different and appealing are Vaute’s efforts that one wishes that more estates would take this approach. If they did, Beaumes de Venise as an estate-bottled product could be put back on the map. (Wine/Appellations)

Nearly two thousand years ago, the Roman historian Pliny the Elder wrote "The Muscat grape has been grown for a long time in Beaumes and its wine is remarkable." Clearly the vineyards on the windswept slopes of the Dentelles de Montmirail in the southern Rhone Valley have been around for some time. Today's Muscat de Beaumes de Venise is an AOC that produces a single wine of the same name. Made entierly from the small-berried Muscat de Frontignan, the wines are modestly sweet and carry a minimum alcohol level of 15%, achieved by the addition of neutral spirits during fermentation.

One might not generally expect the Beaumes de Venise appellation to be full of young, outward looking, modernist producers. It is, after all, one of the most traditional suppliers of Vin Doux Naturel. However, in a tasting of Beaumes de Venise this spring such a producer came to light. A new name to me, Domaine de Pigeade, is clearly the best sweet wine of the appellation, and also strikingly modern in style—in the best sense of the word.

Most examples of Muscat de Beaumes de Venise that consumers have seen will bear the name of one of the large Northern Rhône négociants such as Jaboulet or Chapoutier, who between them account for most exports of this sweet wine. While decent efforts, they are rarely exciting. However, Thierry Vaute, aged 50, of Domaine de Pigeade is determined to create a name for his estate-bottled version of the southern Rhône’s best-known sweet wine.

Vaute moved to the region 15 years ago with his family, after getting a New World perspective during a stint with Navarro Vineyards in California. (Navarro itself makes a very good late harvest Riesling). After building a winery, he threw away the appellation rulebook for winemaking. Stainless steel vessels, cool fermentation, destemming, rigorous sorting of grapes, and a gentle press are not exactly the normal approaches in this backwater of the Côtes du Rhône. The end result is a fragrant and strikingly pure, fruity wine. At 15-percent alcohol his wines have lower alcohol levels than normal for the appellation, and this also makes them less fatiguing on the palate.

So different and appealing are Vaute’s efforts that one wishes that more estates would take this approach. If they did, Beaumes de Venise as an estate-bottled product could be put back on the map. (Wine/Appellations)

Beaune is a city in northeastern France, widely considered to be the wine center for the Burgundy region. (Wine/People and Places)

The gentle slopes of Beaune's vineyards contain a whopping 44 Premier Crus, most of which are planted to Pinot Noir. It is a good source of hearty, solid Pinot Noir wines with a small amount of full-bodied white produced. Being a large appellation by Burgundian standards, the quality and character of its red wines will vary, sometimes showing the guts and muscle of neighboring Pommard and other times displaying the perfume and delicacy of Volnay. Beaune Premier Cru and Village wines rarely receive the acclaim of either of the two neighboring more celebrated Côte de Beaune red wine communes and as such are a good source of volume wine for the negociants of Beaune. (Wine/Appellations)

The gentle slopes of Beaune's vineyards contain a whopping 44 Premier Crus, most of which are planted to Pinot Noir. It is a good source of hearty, solid Pinot Noir wines with a small amount of full-bodied white produced. Being a large appellation by Burgundian standards, the quality and character of its red wines will vary, sometimes showing the guts and muscle of neighboring Pommard and other times displaying the perfume and delicacy of Volnay. Beaune Premier Cru and Village wines rarely receive the acclaim of either of the two neighboring more celebrated Côte de Beaune red wine communes and as such are a good source of volume wine for the negociants of Beaune. (Wine/Appellations)

The gentle slopes of Beaune's vineyards contain a whopping 44 Premier Crus, most of which are planted to Pinot Noir. It is a good source of hearty, solid Pinot Noir wines with a small amount of full-bodied white produced. Being a large appellation by Burgundian standards, the quality and character of its red wines will vary, sometimes showing the guts and muscle of neighboring Pommard and other times displaying the perfume and delicacy of Volnay. Beaune Premier Cru and Village wines rarely receive the acclaim of either of the two neighboring more celebrated Côte de Beaune red wine communes and as such are a good source of volume wine for the negociants of Beaune. (Wine/Appellations)

The gentle slopes of Beaune's vineyards contain a whopping 44 Premier Crus, most of which are planted to Pinot Noir. It is a good source of hearty, solid Pinot Noir wines with a small amount of full-bodied white produced. Being a large appellation by Burgundian standards, the quality and character of its red wines will vary, sometimes showing the guts and muscle of neighboring Pommard and other times displaying the perfume and delicacy of Volnay. Beaune Premier Cru and Village wines rarely receive the acclaim of either of the two neighboring more celebrated Côte de Beaune red wine communes and as such are a good source of volume wine for the negociants of Beaune. (Wine/Appellations)

The gentle slopes of Beaune's vineyards contain a whopping 44 Premier Crus, most of which are planted to Pinot Noir. It is a good source of hearty, solid Pinot Noir wines with a small amount of full-bodied white produced. Being a large appellation by Burgundian standards, the quality and character of its red wines will vary, sometimes showing the guts and muscle of neighboring Pommard and other times displaying the perfume and delicacy of Volnay. Beaune Premier Cru and Village wines rarely receive the acclaim of either of the two neighboring more celebrated Côte de Beaune red wine communes and as such are a good source of volume wine for the negociants of Beaune. (Wine/Appellations)

The gentle slopes of Beaune's vineyards contain a whopping 44 Premier Crus, most of which are planted to Pinot Noir. It is a good source of hearty, solid Pinot Noir wines with a small amount of full-bodied white produced. Being a large appellation by Burgundian standards, the quality and character of its red wines will vary, sometimes showing the guts and muscle of neighboring Pommard and other times displaying the perfume and delicacy of Volnay. Beaune Premier Cru and Village wines rarely receive the acclaim of either of the two neighboring more celebrated Côte de Beaune red wine communes and as such are a good source of volume wine for the negociants of Beaune. (Wine/Appellations)

The gentle slopes of Beaune's vineyards contain a whopping 44 Premier Crus, most of which are planted to Pinot Noir. It is a good source of hearty, solid Pinot Noir wines with a small amount of full-bodied white produced. Being a large appellation by Burgundian standards, the quality and character of its red wines will vary, sometimes showing the guts and muscle of neighboring Pommard and other times displaying the perfume and delicacy of Volnay. Beaune Premier Cru and Village wines rarely receive the acclaim of either of the two neighboring more celebrated Côte de Beaune red wine communes and as such are a good source of volume wine for the negociants of Beaune. (Wine/Appellations)

The gentle slopes of Beaune's vineyards contain a whopping 44 Premier Crus, most of which are planted to Pinot Noir. It is a good source of hearty, solid Pinot Noir wines with a small amount of full-bodied white produced. Being a large appellation by Burgundian standards, the quality and character of its red wines will vary, sometimes showing the guts and muscle of neighboring Pommard and other times displaying the perfume and delicacy of Volnay. Beaune Premier Cru and Village wines rarely receive the acclaim of either of the two neighboring more celebrated Côte de Beaune red wine communes and as such are a good source of volume wine for the negociants of Beaune. (Wine/Appellations)

The gentle slopes of Beaune's vineyards contain a whopping 44 Premier Crus, most of which are planted to Pinot Noir. It is a good source of hearty, solid Pinot Noir wines with a small amount of full-bodied white produced. Being a large appellation by Burgundian standards, the quality and character of its red wines will vary, sometimes showing the guts and muscle of neighboring Pommard and other times displaying the perfume and delicacy of Volnay. Beaune Premier Cru and Village wines rarely receive the acclaim of either of the two neighboring more celebrated Côte de Beaune red wine communes and as such are a good source of volume wine for the negociants of Beaune. (Wine/Appellations)

The gentle slopes of Beaune's vineyards contain a whopping 44 Premier Crus, most of which are planted to Pinot Noir. It is a good source of hearty, solid Pinot Noir wines with a small amount of full-bodied white produced. Being a large appellation by Burgundian standards, the quality and character of its red wines will vary, sometimes showing the guts and muscle of neighboring Pommard and other times displaying the perfume and delicacy of Volnay. Beaune Premier Cru and Village wines rarely receive the acclaim of either of the two neighboring more celebrated Côte de Beaune red wine communes and as such are a good source of volume wine for the negociants of Beaune. (Wine/Appellations)

The Bee’s Knees cocktail is a gin, lemon and honey classic that dates back to prohibition. The phrase “bee’s knees” was prohibition-era slang for “the best.” In that time, the addition of ingredients such as citrus and honey were often used to cover the less than ideal smell and taste of bathtub gin. Improving the taste of an inferior gin may have been the goal, but the result was a fantastic concoction that can hold its own today. (Spirits/Cocktails)

Beechwood chips are neutral-tasting wood, used prominently by AB/InBev, that aids lagering by providing a substrate for yeast that encourages its greater distribution through, and contact with, the beer liquid. (Wine/Equipment)

Beerenauslese literally means "berry selection" in German. Beerenauslese wines are made from grapes that are picked individually rather than as whole bunches. All grapes on a given cluster or "bunch" do not normally ripen at exactly the same rates. Berry selection allows the winemaker to make superb wine by insuring that every grape berry is picked at optimum ripeness. Obviously, beerenauslese wines cannot be cheap (unless they are stolen). (Wine/Classification & Attributes)

Belgium is a country with an historic brewing tradition, including the popular Trappist monastery breweries. (Beer/People and Places)

The Bell Mountain AVA is located in Gillespie County, Texas and is entirely contained within the Hill Country AVA. This is statistically the smallest AVA in the state, covering only approximately 3,200 acres, of which 70 are planted on the southwest slopes of Bell Mountain.

This AVA was the first to be designated in Texas (November 10th, 1986). The mountain itself rises to 2,000 feet, with vineyards located on the south and southwest slopes. These elevations bring a cooling effect to the vineyards during the daylight hours, and even more so at night. The terrain of the area is non-calcareous, sandy, loam soils with light sandy clay sub-soil that is slightly acidic. (Wine/Appellations)

The Bellini is a peachy version of a Champagne Cocktail and makes a great brunch cocktail. The best part is that it only requires two ingredients, so it is very easy to mix up.

The story behind the Bellini is that is was created in the 1930s or 40s at Harry's Bar in Venice, Italy by bartender Giuseppe Cipriani. It was named after a favorite painter, Giovanni Bellini. Originally, the Bellini used sparkling Italian wine and is still made that way in Italy, elsewhere it is often made with Champagne. (Spirits/Cocktails)

Ben Lomond is a small AVA on the western flank of the Santa Cruz Mountains facing the Pacific Ocean. The four by 16-mile region reaches elevations up to 2,600 feet, and sits above the fog, soaking in summer sunshine. The elevation and ocean proximity ensure a cool climate, and grapes ripen over an extended growing season.

Ben Lomond had a highly developed wine industry during the mid 19th century. William Coope’s Ben Lomond Wine Company was one of the best wineries in the region for many years, but Prohibition put an end to all of this for several decades, until local vineyards and wineries began to be revived during the 1960s and 1970s. Unfortunately, Pierces Disease then struck in the late 1980s, and Ben Lomond Wine Country basically had to start from scratch again. Despite the region’s history of setbacks, Ben Lomond’s wineries and vineyards are doing remarkably well.

There are only a few Ben Lomond wineries, but they make up for lack of quantity with very high quality. Producers in Ben Lomond include Beauregard Vineyards, McHenry Vineyard and Hallcrest Vineyards.

Located very close to the Pacific Ocean, the climate of Ben Lomond is quite moderate. Whereas many regions on the North Coast have large temperature fluctuations between day and night that can be as great as 60 degrees, Ben Lomond’s range is more like 35 to 40 degrees. This is particularly beneficial for the wine region’s Pinot Noir vineyards. (Wine/Appellations)

Bench grafting is a method of grafting grape vines in which the fruitwood cutting is notched at the lower end. The rootstock cutting is also notched, but at the upper end and, most importantly, with a notch design which will allow the fruitwood piece to fit into the rootstock piece like two pieces of a jigsaw puzzle. After the two are pressed together in a way which causes the cambium layers to remain in tight contact, the couplet is stored on its side in a warm, moist condition for several weeks until a callous forms around the union, sealing it. Each of these calloused benchgrafts is then "planted" into a milk carton sized container filled with a porous soil substitute. The cartons are held in a warm greenhouse for a few weeks until green growth appears at the upper (fruit variety) end and roots appear in the soil at the rootstock end. Presto, you now have a "rooted benchgraft" ready to be carefully nurtured into a new grapevine, with a Phylloxera-resistant root at the bottom and the fruiting variety you desire on top. (Wine/Other)

Bentonite is a clay which, in very pure form, is used to fine wines, especially white wines for the purpose of correcting heat instability. When stirred into a wine, the bentonite absorbs excessive yeast protein from the wine and holds it tightly. Under some conditions, this protein could later cause a cloud, haze or sediment to form in the wine if not removed. After allowing the bentonite to contact the wine, it is racked or filtered off, taking the protein with it and ridding the wine of the future problem. The wine is said to have been "bentonite fined." (Wine,Beer,Spirits,Sake,Mead/Production)

Bergerac sits just west of Bordeaux, centering around its namesake principal town. Though often living in the shadow of Bordeaux, sharing grape varieties and terrain, Bergarac is producing truly fine wine, often at a great value.

Bergarac has long been thought of as Bordeaux's little brother but it is increasingly defining itself as part of southwest France and not just living in the shadow of Bordeaux. Situated on the river Dordogne in the Dordogne Département, Begerac's climate lies somewhere between maritime and continental. Its soils range from alluvial silt to clay and limestone on higher terraces. Within Bergarac there are several sub-appellations such as Montravel (lightish, dry red wines and sweet whites), Monbazillac (known for botrytized dessert wines), Pécharmenant (red wines), and Rosette (sweet wines). Because Bergarac and its sub-appellations are lesser known, many producers forgo using a sub appellation and simply use the Bergarac indication.

There are 900 winegrowers in all of Bergerac producing a total of 530,000 hectoliters, that's over 14 million gallons! Primary grapes include Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, Mucadelle, and Sauvignon though the principal grape of the region is Sémillon accounting for a third of all planted vines. The most common form of Bergerac labeled wine is a red blend very similar to Bordeaux. Sweet white wines account for a quarter of all Bergarac labeled wine. (Wine/Appellations)

Berry-like tastes of cassis, raspberry and cherry are a fruity characteristic that is usually desirable in a variety of beverages. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Berry is the common name given to an individual grape. (Wine/Other)

Beta amylase is an enzyme responsible from reduction of simple starches into sugars during mashing. (Beer/Chemistry & Flaws)

The Bible mentions wine no less than 191 times according to The Commonsense Book of Wine, by Leon Adams. The references in both testaments often admonish the reader to use wine, but to use it properly and not to misuse it. "Forsake not an old friend, for the new is not comparable to him. A new friend is as new wine when it is old, thou shalt drink it with pleasure." Ecclesiastes 9:10. "Wine was created from the beginning to make men joyful, and not to make men drunk. Wine used with moderation is the joy of the soul and the heart." Ecclesiastes 31:35-36. "Drink no longer water but use a little wine for thy stomach's sake." I Timothy 5:23. (Wine/Other)

To say a beverage is "big" is to use a subjective tasting term which refers to a heavily flavored, often tannic and alcoholic product. It is often seen as a positive attribute when intentional. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Crisp and herbaceous, this classic cocktail from the late 1800s blends gin with a bouquet of herbs and spice from Chartreuse and vermouth. (Spirits/Cocktails)

Binning is the storage of newly bottled wine or Champagne in bins for bottle aging prior to labeling and shipping to market. (Wine,Beer,Spirits,Sake,Mead/Production)

Biological aging is a special form of aging wine. Once alcoholic fermentation has finished, and under special conditions, yeasts in wine can spontaneously form a biofilm called flor on the surface of the aging wine. This flor essentially consumes oxygen in the wine yet protects it from oxygen in the air. This leads to various new aromas and flavors in the finished wine. Fino sherry is the most prevalent example of such wines and clearly shows fresh, doughy flavors that emerge from aging under flor. (Wine/Production)

Biscuit malt is a barley roasted at low temperatures (~350F) to a color of 25-30 Lovibond imparting a flavor of crackers. It is traditionally used for American, English, and Belgian ales. (Beer/Malt)

Bitterness is a subjective tasting term that usually refers to tannin or hops and is sensed by taste buds along the sides of the tongue near the extreme back of the tongue. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Bitterness units is a measurement of iso-alpha acids from hops in beer, often shown in terms of IBUs (International Bitterness Units). (Beer/Classification & Attributes)

The BJCP, or Beer Judge Certification Program, is a non-profit organization formed to codify beer styles for judging. (Beer/People and Places)

Black currant or cassis flavors are present in many beverages. It is a signature aroma and flavor of Cabernet Sauvignon. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Black rot is a fungus disease of grape vines. (Wine/Other)

The Black Russian is a simple vodka and coffee liqueur drink. This popular lowball is known throughout the world and is so popular that it (and the White Russian) should be one of the first that every aspiring bartender should memorize. (Spirits/Cocktails)

Blanc de blancs is a sparkling wine term referring to white wine made from white (usually Chardonnay) grapes. (Wine/Classification & Attributes)

Blanc de noirs is a sparkling wine term referring to white wine made from black (usually Pinot Noir or Pinot Meunier) grapes. (Wine/Classification & Attributes)

Blaufrankisch is a red wine produced from the eponymous variety in Austria. It also goes by the name of Lemberger in Germany.

The grape has high tannins and acidity; most of the wines are aged in small oak barrels to lessen the youthful bitterness. Blaufrankisch is often an intense red with flavors of mulberries, cranberries, tobacco and even cinnamon and mocha. Lighter versions that sell for a little more than $10 are ideal with grilled pork or BBQ foods, while richer, more expensive, more age worthy examples are best paired with prime rib, lamb and game. (Wine/Grapes)

Côtes de Blaye (sometimes referred to a simply Blaye), is a small district on the right bank of the Gironde River in Bordeaux in southwestern France. Soils here are clay and limestone, and both white and red wines are produced here; the wines are light to medium-bodied in style and are meant for youthful consumption, within 2-3 years for whites, or up to five years for the reds.

Whites are produced from Ugni Blanc, Colombard, Sauvignon Blanc and Semillon, while reds are crafted from Cabernet Sauvignon, Cabernet Franc, Merlot, Cabernet Franc and Carménere. The whites have aromas and flavors of citrus and white flowers, and should be paired with light seafood and poultry, while the red tend to have notes of red spice and red fruits, backed by moderate tannins. Pair these red with most red meats, casseroles and moderately aged red cheeses.

(Wine/Appellations)

Blending is the combining two or more wine varieties, wine types or wine lots often for the purpose of correcting (or covering up) some deficiency in one of them. A harmonious addition of some other wine which can also add a desirable feature to the combination. Blended wines are often more complex than similar wines made from a single grape variety. (Wine,Beer,Spirits,Sake,Mead/Production)

The Blood and Sand is a cocktail that makes no sense when you see it written: It is equal parts whisky, orange juice, Italian vermouth, and cherry liqueur. It sounds excessively sweet, bland, and fruity, like one of those unbalanced cocktails a public relations firm would invent for National Vermouth Day. However, when shaken and served in a cocktail glass, the combination is quite amazing. It is fresh and juicy, rich yet nuanced, and it can be made masculine and smoky or light and easy depending on the brand of scotch used. (Spirits/Cocktails)

Few things are better in the morning (as a brunch cocktail or hangover cure) or on a cold day than the spicy tomato flavor of a Bloody Maria. You can make it as spicy or mild as you want, switch out the liquor, or skip it all together. It is a drink that is completely adaptable to suit your personal taste and there are more tomato and related cocktail recipes listed below.

The spice of the Bloody Maria will depend a lot on the hot sauce you choose and how much you use. Tabasco is a favorite, but I encourage you to experiment with different brands, intensities, and flavors. Cholula Chili Garlic is a personal favorite. One thing you must remember with any spicy cocktail is that it is best to start with less and add to fit your taste. There is no turning back once you have too much spice and it can easily ruin an otherwise great drink.

Bloody Marias are often garnished with a celery stalk, but many will either use a pickle spear or both. I like the pickle because it adds another layer of flavor that celery cannot. (Spirits/Cocktails)

Few things are better in the morning (as a brunch cocktail or hangover cure) or on a cold day than the spicy tomato flavor of a Bloody Mary. You can make it as spicy or mild as you want, switch out the liquor, or skip it all together. It is a drink that is completely adaptable to suit your personal taste and there are more tomato and related cocktail recipes listed below.

The spice of the Bloody Mary will depend a lot on the hot sauce you choose and how much you use. Tabasco is a favorite, but I encourage you to experiment with different brands, intensities, and flavors. Cholula Chili Garlic is a personal favorite. One thing you must remember with any spicy cocktail is that it is best to start with less and add to fit your taste. There is no turning back once you have too much spice and it can easily ruin an otherwise great drink.

3 oz. Tomato Juice
1.5 oz. Vodka
.5 oz. Lemon Juice
1 dash Worcestershire Sauce
Celery Salt
Ground Pepper
Hot Pepper Sauce
Celery, Lemon, or Pickle

Build the liquid ingredients in a highball glass over ice cubes.
Stir well. If you feel like trying a fun mixing technique, try rolling this one.
Add the seasonings to taste.
Garnish with a lemon or lime and celery or pickle. (Spirits/Cocktails)

The bloom is the grape flower or blossom. Its is also a name given to the time of grape flowering. (Wine/Other)

Bloom is the common name of the greyish, powdery film which occurs on grapes in the field. It contains traces of waxes, wild yeasts and dust. (Wine,Beer,Spirits,Sake,Mead/Production)

Bloom is a measure of the rigidity of sheet gelatin which is used, among other places, as a fining agent for table wines. Dr. Bloom designed the apparatus used for the measurement. (Wine,Beer,Spirits,Sake,Mead/Production)

A classic cocktail that is both libation and showmanship. This is an advanced cocktail that involves throwing flaming Scotch whisky between two silver plated mugs. (Spirits/Cocktails)

Blu fining is the fining of a wine by adding a solution of potassium ferrocyanide, to remove excessive iron or copper from the wine. Because it is possible to create a toxicity if the fining isn't done exactly right, the practice is no longer permitted in the U.S., France, or in most other countries. (Wine,Beer,Spirits,Sake,Mead/Production)

Bittering & Aroma hop with a mild spicy character with subtle grassiness, and flavors of mellow citrus, orchard blossom, and light flowers. Used for English Bitters & Pale Ales, Milds, Pilsners, Golden Ales. Somewhat similiar to Target in bitterness, and possibly Horizon, Green Bullet, or Perle for aromatics. Commercial examples of Boadicea include: Adnams Old Ale. (Beer/Hops)

The Robert Burns (or Bobby/Bobbie Burns) is one of those classic cocktails from the golden age of adult beverages. Most people would associate the drink with Robert Burns, the famed Scottish poet of the 1700's, but according to Crockett in The Old Waldorf-Astoria Bar Book it may have been named after a cigar salesman who was a regular at the bar. (Spirits/Cocktails)

Body is a tasting term referring to viscosity, thickness, consistency, or texture. A beverage with fuller body often has higher alcohol or sugar content than others. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Bolgheri is a small village with a big reputation. It is located five miles inland from the coast of the Mediterranean in Tuscany, well to the west of the classic wine regions surrounding Florence and Siena. The modern history of the area as a wine region only dates to the 1940s when Marchese Mario Incisa decided to plant Cabernet Sauvignon on his local estate. This was a fairly novel idea in that the area had only been known for rustic Sangiovese and Trebbiano. The next vineyard, planted in the 1960s, was known as Sassicaia and by the 1970s Sassicaia had achieved international fame, created a new category of Tuscan wine, and put Bolgheri on the map.

The first "Super Tuscan" was Sassicaia, although the term was not in use at the time. This wine appeared commercially in 1968, even though the original vineyards were planted as early as 1944. Sassicaia caused a stir as a non-traditional blend of the French grapes Cabernet Sauvignon and Cabernet Franc. The vineyards are planted on slopes that are only four and a half miles from the sea. Thus, Sassicaia benefits from a true maritime climate that has given it great consistency from vintage to vintage. Many others have followed Sassicaia's lead and Bolgheri has become one of the hottest areas for viticultural investment in all of Italy. Even Piedmont's favorite native son, Angelo Gaja, has gotten into the act with the purchase of the Ca Marcanda estate.

Today, Bolgheri has its own DOC covering 2,500 acres of vineyards that produce 375,000 cases per year. The reds are based on the main Bordeaux varietals and may incorporate a maximum of 50% Sangiovese or Syrah. Whites are also produced, less frequently, from various combinations of Vermentino, Sauvignon Blanc, and Trebbiano. In 2013, Sassicaia itself was awarded its own single estate DOCG; a first for Italy and a fitting tribute to the man who did much to pioneer a new era in Tuscany as a whole. (Wine/Appellations)

Bonarda is an Italian red grape whose ancestral home is in the northern Italian provinces of Lombardy and Piedmont. While it does little in its native Italy nowadays, it can be quite something in Argentina, where Italian immigrants brought the vine in the 1800s. The region of Mendoza has large blocks of old vine vineyards that produce deeply hued, intensely fruited wines with attractive acidity and soft tannins. They make for beautiful early drinking reds and are tremendous values. In California, this same strain of Bonarda is known as Charbono and can produce similarly dramatic, if under-appreciated, wines. (Wine/Grapes)

A bonded cellar is a wine cellar or specified portion of a winery in which non-taxpaid wines are stored. After payment of the tax, the wine is no longer "in bond" and must be moved from any bonded cellar or warehouse. (Wine,Beer,Spirits,Sake,Mead/Production)

Bonnezeaux is one of two villages in the Coteaux du Layon, the other being Chaume, that is renowned for producing dessert wines. The Coteaux du Layon is located in the district of Anjou, with its vineyards strung out along the Layon river, which is a tributary of the Loire. All wines of the Coteaux du Layon are made from Chenin Blanc and this region produces many of the finest examples in the world.

Bonnezeaux is located in the eastern part of the Coteaux du Layon and has 270 acres of vineyards. The wines of Bonnezeau must be made from late-harvested grapes and have a minimum of 3.4% residual sugar. They may or may not be affected by Botrytis. While the relatively drier wines provide great complexity and early drinking pleasure, those affected by noble rot, generally labeled Selection de Grains Nobles or SGN, have shown the ability to age for decades in the bottle and are among the world's finest dessert wines. (Wine/Appellations)

Bordeaux is the seaport city in southwestern France which gives its name to wines of the surrounding area. The Bordeaux region includes more than twenty smaller, (but still major) wine regions. It is by far the most important wine region of France from an economic of view and, some would say, from a wine quality point of view as well. The best red wines from the area are produced from Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot, while the best white varieties are Semillon, Sauvignon Blanc and Muscadelle. (Wine/Appellations)

Bordeaux AOC refers to the appellation for Bordeaux, a large region in southwest France, known for its white, dessert and most famously, its red wines. The area is dissected by several rivers, most notably the Dordogne, Garonne and Gironde; this last flowing to the Atlantic Ocean.

The appellation of Bordeaux is the largest in France, so while the term Bordeaux brings to mind expensive red wines from monumental chateau, the reality is that most Bordeaux are from more humble estates and are reasonably priced. A wine labeled simply as Bordeaux can be white, red or rosé and is often produced from higher yields than wines from a separate appellation within Bordeaux, such as Medoc or Entre-deux-Mers.

White Bordeaux is produced from Sauvignon Blanc and Semillon grapes, usually aged for a few months in wood. Quite dry, and capable of aging for several years, white Bordeaux pairs well with most fresh fish, as well as white meats (chicken, pork) or lighter game birds.
Red Bordeaux is made from grapes such as Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot; blending these varieties together is the essence of a Bordeaux red. Depending on the vintage as well as the yield and objective of the producer, a humble Bordeaux red drinks well from 5 to 15 years of age; the more famous appellations from the Médoc, such as Pauillac, Saint-Estephe and Saint-Julien, are home to more complex style of Bordeaux, wines that are capable of aging for three, four or even five decades.

Red Bordeaux pairs well with most red meats, although it also works well with a simple beef stew or casserole. Sweet Bordeaux white (made from Sauvignon Blanc, Semillon and Muscadelle) pairs well with fruit tarts and most pastries. (Wine/Appellations)

Bordeaux Blanc is the label term used for white wine produced anywhere in the region of Bordeaux outside of the Graves and its sub-region of Pessac-Leognan. The wines are made from Sauvignon Blanc, Semillon, or a blend thereof. In practice, this category tends to be volume driven and is generally of greater interest in French supermarkets than as an export. (Wine/Appellations)

Bordeaux produces a huge volume of wine on an annual basis, and though 85% of that is red and 12% is white, that 2-3% remaining of Rose amounts to upwards of two million cases per year. The vast majority of this is consumed locally or sold in French supermarkets, but the odd wine can be found on export markets, and though difficult to generalize will offer decent value and character in a dry style. (Wine/Appellations)

The Bordeaux Rouge AOC is used on the labels of the vast ocean of red wines produced in the Bordeaux region that do not come from one of the more glamorous appellations that drive the Bordeaux market in the United States. Most of this production is consumed in Europe as a value proposition, though in such a large region there are many quality-driven estates that must use the humble designation.

Red Bordeaux is comprised of Cabernet Sauvignon, Merlot, and Cabernet Franc in the main with blends varying widely depending on the location of the estate. Better wines will offer good value for money and provide a pleasant introduction to the region's wines. (Wine/Appellations)

Bordeaux Superieur wines are produced in the same areas as the straight Bordeaux AOC wines, but follow stricter guidelines that limit yields, increase the density of plantings, stipulate that the grapes must be harvested at a minimum of ten-percent natural alcohol (as opposed to 9.5%), and dictate that the wine must be aged for at least 12 months before being sold.

While this in theory would suggest a slight upgrade in quality from Bordeaux AOC wines, the reality is that in such a vast region it is more up to the individual producer. Nonetheless, Bordeaux Superieur, from a quality conscious producer in a good vintage, can provide an excellent value proposition and serve as a nice introduction to the wines of the region. (Wine/Appellations)

Botrytis cinerea is the latin name for one of many molds which attacks grapes on the vine. When desirable, under the proper conditions and at the proper time, this mold will often have a beneficial affect upon the resulting wine's quality. Grapes affected beneficially by the mold, called noble rot, with rasinate on the vine concentrating flavors and aromas. The resulting wines may smelI more or less like honey and peaches or apricots. Sauternes is a famous wine that uses Botrytized grapes. (Wine/Tasting Terms Production)

Bottle sickness refers to the state of a bottle showing unusually odd or poor quality which is sometimes apparent when a newly bottled wine is tasted. Bottle sickness goes away after a few days or weeks and never reappears in that wine. The exact cause for bottle sickness is not known, but it appears to be related to the abrupt changes in oxidation-reduction balance when an oxygen-starved wine in the tank gets bottled (and oxygenated temporarily). After the cork again seals oxygen out, the wine recovers, settles down and the sickness is over. It then tastes as it did in the tank prior to bottling. (Wine/Chemistry & Flaws)

Bottle stink refers to some unpleasant odors that are released upon opening a beverage. These aromas "blow off" after sufficient exposure to air. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

Unfiltered and unpasteurized beer that has a small amount of live yeast active after bottling will become bottle-conditioned after storage. This process provides additional fermentation and carbonation. (Beer/Classification & Attributes)

Bottled in Bond is a labeling term used on some spirits of the United States. It has several highly regulated attributes. First, the spirit must be a product of one distiller at one distillery and from one distillation season. Secondly, the spirit must be aged in a federally regulated warehouse under government supervision for at least four year. The proof of these spirits must be 100 (or 50% alcohol by volume). These standards were a part of the Bottled-in-Bond Act of 1897 in an effort to create a standard for quality bourbon in an age when so many spirits were highly tampered with, adulterated, and misrepresented to consumers. (Spirits/Classification & Attributes)

Bottom fermentation is a slow fermentation, typically with lager yeast that settles to the bottom of the fermenter, which often occurs at relatively cool temperatures (vs. Top Fermentation). (Beer/Classification & Attributes)

The Boulevardier has a romantic origin tied to a particularly heady period in cocktail history. According to most sources, it was invented in the 1920s by American expatriate Edward Erskine Gwynne. Gwynne was a sort of Prohibition-era Kardashian who ran off to Paris to gad about, be mistaken for the Prince of Wales, get into fights in cabarets, and start a literary magazine to ape the New Yorker. It’s not clear that his Boulevardier magazine had any lasting impact on the world of literature, but Gwynne did lend the name to the fantastic drink he shared with Harry McElhone (of Harry’s New York Bar, located in Paris), who recorded it in his book Barflies and Cocktails. Gwynne went on to die a broken and forgotten man, but this drink, his true legacy, is by my lights the most enduring success he might have hoped to achieve. (Spirits/Cocktails)

Bouquet is the term for smell or fragrance in wine which has its origins in the wine production or aging methods (as opposed to originating in the fruit itself). (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Bourgogne Blanc is the most basic designation used for white wines from the Burgundy region and those not entitled to use one of the more glamorous sub-region names. As much as 50% of Burgundy's volume goes to Bourgogne AOCs. The whites are typically Chardonnay, though Pinot Blanc and Aligote can also be used and this fact will not necessarily appear on the back label (varietals are not allowed on the front).

In the broadest terms, Bourgogne Blanc tends to be crisp, refreshing, and unoaked. The wines can offer reasonable value as an introduction to the region, but as always with Burgundy, the quality of the producer will mean more than the quality of the appellation and there is a very wide degree of variability. (Wine/Appellations)

Bourgogne Rouge is the most basic designation used for red wines from the Burgundy region and those not entitled to use one of the more glamorous sub-region names. As much as 50% of Burgundy's volume goes to Bourgogne AOCs. The reds are typically Pinot Noir, though other varietals can also be used and this fact will not necessarily appear on the back label (varietals are not allowed on the front).

In the broadest terms, Bourgogne Rouge tends to be lighter in style with gentle Pinot character and it is often unoaked. The wines can offer reasonable value as an introduction to the region, but as always with Burgundy, the quality of the producer will mean more than the quality of the appellation and there is a very wide degree of variability. (Wine/Appellations)

Brachetto is an unusual Italian red grape grown primarily in Piedmont around Acqui Terme in the province of Alessandria. It produces light-bodied, highly aromatic wines with fresh fruit flavors and marked acidity. It is most often bottled as a lightly sparkling wine with a touch of sweetness known as Brachetto d'Acqui, a DOCG in its own right since 1996.

This specialty is known to old-school sommeliers as perhaps the best match for chocolate in the entire wine world (chocolate is a notoriously difficult pairing). Roughly 1,600 acres are under vine and these vineyards produce an average of 175,000 cases per year. In addition to the lightly sparkling frizzante version, lesser amounts of still wine and fully sparkling spumantes can be found. (Wine/Appellations)

Brachetto d’Acqui DOCG is a slightly sparkling wine (known as frizzante) made from the Brachetto variety in the provinces of Asti and Alessandria in southeastern Piedmont. The wine has a currant/pinkish color with expressive perfumes of strawberries, cherries and carnation, and is generally off-dry to lightly sweet. It is meant to be consumed within the first year or two, and is either enjoyed on its own after a meal, or with a simple dessert such as fresh strawberries or peaches. (Wine/Appellations)

Sometimes thought of as red Moscato, Brachetto Piemonte is made from the light-bodied red grape Brachetto. These wines are most often sweet and frizzante(meaning only slightly sparkling) but the appellation allows for both still and dry versions as well. Lovely aromas and flavors of strawberries, roses, and cherries make the best examples of Brachetto Piemonte delicious dessert wines. Try sipping Brachetto with chocolate cake as it is one of the few wines that pair seamlessly with chocolate. (Wine/Appellations)

Braggot is a style of mead that contains both honey and barley malt. It will typically have some head retention a bit like beer. (Mead/Classification & Attributes)

The Bramble is a modern classic. The story goes that it was created in 1984 by U.K. bartender Dick Bradsell. The feature of this enhanced gin sour is the crème de mûre, a blackberry liqueur. Though this liqueur is not a common bar ingredient, it is nice to have around for drinks such as this. (Spirits/Cocktails)

Brandy is the alcoholic liquid obtained from distillation of wine. (Wine,Beer,Spirits,Sake,Mead/Production)

The Brandy Alexander is a timeless classic cocktail of unknown origin. One can find the original gin-based Alexander referred to in Hugo Ensslin’s 1916 Recipes for Mixed Drinks. The brandy based recipe is first found in Harry Craddock’s 1930 The Savory Cocktail Book. (Spirits/Cocktails)

Created in the 1840s - 50s by Joseph Santina at Jewel of the South, Gravier Street, New Orleans, USA. The name refers to the crust of sugar around the rim.

This modernized recipe is from Chris Hannah of the James Beard Award winning Arnaud’s French 75. (Spirits/Cocktails)

Bittering hop with pleasant fruity/floral aromas with subtle orange & vanilla flavors, used for IPAs, APAs, and Stouts. Similar to Columbus. Commercial examples of Bravo include: Beavertown Gamma Ray. (Beer/Hops)

Created in the late 1990s by Salvatore Calabrese at the Library Bar, London, England. It is very similar to the ‘Marmalade Cocktai’ created in the 1920s by Harry Craddock and published in his 1930 ‘The Savoy Cocktail Book’, or you could describe the Breakfast Martini as being a White Lady with marmalade in it.

Salvatore came up with the idea for this drink after his wife insisted he have breakfast one morning and served up toast and marmalade. He took the jar to work with him and this contemporary classic was the result. This drink was the inspiration for the many variations on the preserve (jam/marmalade) theme that have followed in the decade since Salvatore stopped for ‘proper’ breakfast rather than just his usual swift espresso. (Spirits/Cocktails)

Breathing is the process of letting an alcoholic beverage stand for several minutes to several hours after opening its bottle. It is believed that beverages which exhibit off odors or tastes when first opened may be improved by air exposure prior to serving. Experienced tasters report that very old red wines are often improved by opening the bottle and decanting an hour or so prior to serving, but young wines rarely need air contact before drinking. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Brettanomyces is a naturally occurring yeast that can contribute flavors of horse blanket, stable, band-aid, leather, or spice. The yeast can develop at practically any stage in production- in raw materials, barrels, and it is even occasionally intentionally added to the fermenter. It is often viewed as a flaw but there are many styles of beverages in which brett is seen as asset. (Wine,Beer,Mead,Sake,Spirits/Chemistry & Flaws Tasting Terms)

Brilliant is a sensory evaluation term to describe a beverage which is crystal clear and absolutely free from sediment or cloudiness. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

While perhaps colder and more northern than one might picture a wine growing region, British Colombia is proving to be a bourgeoning producer of premium wines. The region has more that 900 vineyards and more that 250 licensed grape wineries.

British Colombia is Canada's westernmost province and is incredibly diverse in terrain, showcasing everything from coastal beaches to breathtaking mountain ranges. The primary grape-growing regions in B.C. are at the southern border of the country, often straddling waterways. The top grapes here are Merlot, Pinot Gris, Pinot Noir, Chardonnay, and Cabernet Sauvignon, with Riesling, Syrah and Sauvignon Blanc put on a good show as well. With 84.1% of B.C. vineyards located in Okanagan Valley, it is the largest and oldest grape growing region in British Colombia. (Wine/Appellations)

Prounouced "bricks", this is a unit of measurement for soluble solids (sugar) in an aqueous solution. A reading of one degree brix equals one percent sugar in the liquid. (Wine/Chemistry & Flaws)

Bromophenol is a serious flaw that carries aromas of electrical short, hot bakelite, or old television set. It is often derived from packaging materials or contaminated raw materials. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

President William H. Taft caused quite a controversy on a visit to St. Louis in 1911 when his party ordered Bronx Cocktails at breakfast. According to cocktail historian David Wondrich, the drink was the Cosmopolitan of its day, loved by the masses and abhorred by the cognoscenti.

What was unique at turn of the 20th century was the radical addition of orange juice, which until then had not been used as a mixer. The result: basically, a perfect martini with an ounce of OJ.
(Spirits/Cocktails)

Just like the glittery NYC locale for which it is named, the Manhattan always hogs the limelight. Everyone’s heard of the most famous borough’s eponymous classic, made with American whiskey, sweet vermouth and Angostura bitters. If you’re lucky, you may also have heard of classics—the Bronx, the Queens—named for one of the other four boroughs. But, like the borough itself, over the past decade the Brooklyn cocktail has grown its own cult following. (Spirits/Cocktails)

Brouilly is the most southern of the Beaujolais crus and it is named after Mount Brouilly. It is the largest cru and one of the best known, having shipped its wines to Paris as early as 1769. Being the most southern cru, Brouilly is the warmest region, and this, in combination with the volcanic rock in the vineyards produces ripe, fruity, plummy wines that are meant to be enjoyed in youth. (Wine/Appellations)

This cocktail is from the Vendome Club, Hollywood, 1930, and is named after the famous hat-shaped restaurant on Wilshire Boulevard that opened in 1926. (Spirits/Cocktails)

Montalcino, one of Italy's premier wine towns, produces one of Italy's most expensive wines: Brunello di Montalcino. Brunello is famous for its austerity and extraordinary aging potential, but in recent years vinification techniques have lightened up and today's Brunellos are more notable for their rich, ripe, and generally attractive qualities. The Biondi Santi family originally put the region on the map with their consistent efforts dating from 1842, when Brunello was first noted as a distinct clone of Sangiovese in the family vineyards in Greppo, southeast of Montalcino. Much of the reputation of these powerful wines is built upon the extraordinary cellaring ability demonstrated by Biondi Santi's wines over the ages.

Vineyards are typically located on reasonably steep slopes ranging up to 1500 feet, giving Brunello the slow ripening conditions essential for its sturdy character. Extended wood aging is an essential part of the wines' character, with three and a half years being obligatory until recently. Some critics have asserted that in weaker vintages the time spent in wood dries out the wine prematurely, reducing its ability to age. This lead to a loosening of barrel aging requirements and producers now have a free hand to tailor winemaking both to specific vintage characteristics and house style. The best producers of Brunello consistently produce some of Italy's finest wines, and Brunello is widely recognized as one of the world's greats.

Montalcino is on a bit of a roll these days. Every year new wineries pop up like mushrooms after the rain. In many ways, Montalcino is the Italian equivalent of California’s Napa Valley. It is a newly glamorous appellation that seems to attract a wide array of Milanese industrialists, businessmen, and corporations bent on buying or building a showpiece winery. Even the established Italian wine royalty—figures such as Gaja and Antinori—have invested in the region.

Many of Italy’s most prominent “hired gun” enologists are to be found working in the area, while land prices have gone through the roof, making this a long-term proposition for newcomers. This situation makes for a dynamic region, with new, state of the art wineries and an influx of winemaking and viticultural talent.

While Brunello has a reputation of being a big, intense, tannic wine that seems to be indestructible in the cellar, the reality is that there is great diversity in Brunello these days. The once restrictive regulations mandating extended wood aging regardless of vintage character have been relaxed and growers are now given more latitude in their winemaking decisions. This has had the positive result of allowing vintners to tailor winemaking practices to the vintage.

The terrain also lends itself to diversity. While people tend to think of Montalcino as a concise, homogeneous region, this couldn’t be farther from the truth. The vineyards of Montalcino spill down the steep hillsides from the charming mountaintop town of the same name in a 360-degree radius, providing a wide range of exposures to the sun and a wealth of microclimates. Additionally, soil types vary dramatically from one end of the region to the other.

As far as cellaring goes, a run of solid vintages has produced wines of classic proportions. This means that they will really begin to blossom in six to ten years, while the best will keep for 20-plus years. More modern examples, which have been barrique aged, will be accessible earlier. Nonetheless, the true glories of many of these wines are revealed only with bottle age. If you are unwilling to cellar them, you may be disappointed.

The best Brunellos are highly coveted wines with strong followings in Germany, Scandinavia, and Italy itself. While the United States is an important market for the region’s wines, demand in other parts of the world can make the wines scarce, particularly when fine vintages are released. Because of the limited quantities and high demand, the resale market can be shockingly expensive down the road. Auction prices for great vintages can be stratospheric and availability is spotty at best. Unlike Bordeaux, Brunello seems to be less of a commodity than a wine that is actually bought to cellar and drink. The realities of the market suggest that those shopping for the very best wines will have to act fast. (Wine/Appellations)

Brut is a French term referring to the driest (least sweet) Champagne. Remember that Brut is always drier than "extra dry," which is (confusingly) one of the sweetest! (Wine/Classification & Attributes)

“By The Glass” is a common term used by restaurant staff and beverage buyers for bottles purchased to featured on the menu for higher volume sales. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

This is a highball of any base spirit plus citrus juice and ginger beer. A Kentucky buck would be made with Kentucky bourbon, a rum buck usually goes by the name of Dark ‘n Stormy and a vodka buck is the familiar Moscow Mule. (Spirits/Cocktails)

While a Mimosa is usually made with twice as much fruit juice as bubbly, the Buck's Fizz turns things around, utilizing the restorative powers of sparkling wine in greater quantity.

Created in the 1920s at the Buck's Club in London, the Buck's Fizz can also be properly (and optionally) made with a touch of gin for flavor and oomph, as well as a dab of grenadine for color. (Spirits/Cocktails)

A bud is a small swelling on a shoot or cane from which a new shoot develops. (Wine/Other)

Bud break is the action of buds swelling and beginning new growth in spring. (Wine/Other)

See Charmat Process (Wine,Beer,Spirits,Sake,Mead/Production)

Wine sold by the tank from one winery to another and hauled to the purchasing winery by tank truck is referred to as bulk wine. Small wineries often sell their excess, sometimes lesser quality, wines to larger wineries which use it in Generic wine blends. These are usually bottled and sold at low, everyday prices. (Wine/Classification & Attributes)

Bunch is the term to describe a full cluster of grape berries; also used to describe any non-Muscadine grape, most often employed by winegrowers in the American southeast. (Wine/Other)

A bung is a stopper for barrels. Bungs are normally made of hardwood that is softer than the oak used for barrel staves to avoid damaging the bunghole when opening and closing the barrel. Recent barrel bungs are sometimes made of silicone rubber. (Wine,Beer,Spirits,Sake,Mead/Production)

The bung stave is the stave in which the bunghole is located. It is always one of the widest wood staves in a wooden barrel. (Wine,Beer,Spirits,Sake,Mead/Production)

The bunghole is the hole in the side of a wine barrel through which the barrel is filled and emptied. (Wine,Beer,Spirits,Sake,Mead/Production)

Burgenland, located in far eastern Austria, is one of the country's largest wine regions. This area enjoys a hot continental climate, making this red wine territory. There are about 35,000 acres planted, with local red varieties, such as Lemberger (Blaufrankisch), St. Laurent and Zweigelt, leading the plantings, along with Cabernet Sauvignon, Pinot Noir and Merlot. For whites, Chardonnay, Pinot Blanc and Gruner Veltliner are the most abundant. In the northern reaches of Burgenland, Lake Neusiedlersee is an important factor, especially as the humidity of this lake, along with a few smaller lakes, creates favorable conditions for for noble rot (botrytis) for the production of remarkable examples of dessert wines such as Beerenaulese and Trockenbeerenauslese; these wines are produced from a variety of cultivars, from Chardonnay to Scheurebe to Traminer. These wines are incredibly powerful and lush with very high acidity to balance the intense sweetness. (Wine/Appellations)

The term Burgundy is often used as a marketable name for common red wines produced and sold by California wineries. Prior to 2006 this was a perfectly acceptable way of labeling some California wines. However, beginning in 2006, labeling laws changed to only allow wines of Burgundy, France to be labeled as Burgundy. Any wines of the US that were using the term "Burgundy" as of March 10, 2006 are still approved to use the term but no new such labels will be approved. (Wine/Classification & Attributes)

Burgundy is a complex region due to human as well as purely geographical factors. The elusive nature of the pursuit of perfection with Pinot Noir and Chardonnay on Burgundy's "golden" slopes may well make the rewards of success so much sweeter for the many collectors in the U.S. who pay large sums for wines of miniscule production.

The market for Burgundy is currently at an all-time high with prices having been pushed up by increased global demand for the top wines. However, the increase in prices has not been uniform. Many negociants, who have to purchase fruit at very inflated prices demanded by the growers, will have to raise prices more than the estate producers do. The position for the negociants is thus worse than the for the top domaines. The latter will probably sell their wine with little effort, whereas the former may well encounter problems with passing on inflated prices. The only thing that may help to offset the significant extra cost of Burgundy to the consumer will be a weakening Euro and a strengthening Dollar and the decision by some large concerns to sell at a loss.

There are an increasing number of younger quality minded producers in Burgundy these days but it is still too easy for mediocre Burgundy producers to sell their production from glamorous appellations at high prices not warranted by the quality of the wine. To avoid becoming the unwitting recipient of expensive, pale, and flavor-challenged wine from a producer pumping out (by fair means or foul) more wine than conscience or law should permit, it is very important to have a strong grasp of which producers are quality minded and which are not. If this sounds like a lot of hard work and commitment: welcome to the world of a Burgundy collector!

Pinot Noir is the key red wine grape of Burgundy that is most intensively planted in the Côte de Nuits, comprising the northern half of the Côte d'Or. It is a tricky grape to ripen properly, not least in Burgundy. In the right hands and in the right vineyards it can produce sumptuous wines that uplift the soul. Conversely, in the wrong hands and in less favorable vineyards it will produce wine that is a shadow of its potential.

Chardonnay is the white wine grape of Burgundy. It is exclusively planted in Chablis and takes over from Pinot Noir immediately south of Beaune, on the Côte de Beaune section of the southern Côte d'Or. It can produce anything from hedonistically rich wines (in Chassagne-Montrachet), minerally, lean wines (in Chablis) to unchallenging simple everyday wines (in the Mâconnais) depending on the specific vineyard and how it is handled in the winery. Compared to Pinot Noir, Chardonnay is a more malleable grape in the winery. It is also easier to grow and more commercially rewarding for the grower.

Miniscule amounts of Gamay are planted in some parts of the Cote d'Or where it produces a refreshing wine for local consumption called Bourgogne-Passetoutsgrains, a more rustic version of Beaujolais. The white varieties Pinot Blanc and Pinot Gris are also planted in insignificant quantities. Both may be used to blend with Chardonnay. (Wine/Appellations)

A butt is a "large" wine barrel, usually just over 100 gallons in capacity. "Normal" barrel sizes are approximately 52 or 60 gallons in capacity. American barrels usually contain 52 gallons; European barrels, 60. (Wine,Beer,Spirits,Sake,Mead/Production)

Butter or buttery are the terms often said of beverages that have undergone a malolactic conversion/fermentation. Many beverages that have not undergone MLF may develop this flavor from barrel aging and other sources. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Butyric is the name for a production-derived fault that can cause aromas or flavors of rancid butter, baby diaper, or baby vomit. The potential cause of this fault is bacterial infection. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

BYOB means Bring Your Own Beer/Bottle/Beverage. It is often an invitation from a restaurant, especially one with no liquor license. (Beer,Wine,Spirits,Sake,Mead/Service)