ANTHOCYANIN: The pigment that gives red wine its color, which is
found in the skin of the grape. The thicker the grape’s skin,
the more color and opacity it delivers to the wine. AROMATICS:
The floral term for the scents you perceive in a wine. BERRY:
Winemaker and grower’s term for an individual grape. BOTRYTIS
CINEREA: A fungus that affects fruits, including grapes. Often
referred to as “noble rot” when particularly wet conditions are
followed by dry. Botrytis cinerea doesn’t destroy the grapes but
rather produces higher sugar content that can lend a honey
flavor to wines. In solely wet conditions, it can destroy the
bunches. BLENDING TRIALS: process used by vintners whereby they
blend wines with different characteristics to produce a single,
balanced wine with a strong beginning, middle and end on the
palette. BLIND TEST: A format for wine tasting where the tasters
have no information about the wines other than what they can
determine with their senses. BRIX: The unit of measure for the
amount of sugar wit