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An acronym for "Buyer's Own Brand" which refers to a private label wine owned by the restaurant or retailer that sells the wine.

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Blending unfermented fresh grape juice into a fully fermented wine in order to add sweetness. Synonymous with the German winemaking technique Sussreserve.

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A method of pruning based on the amount of growth that the vine experienced the previous growing season. This is often determined by weighing the one-year-old that is pruned during the winter dormancy period and using a formula to determine how many buds ...

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A large bottle containing 12 litres the equivalent of 16 regular wine bottles.

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The official start of the harvest season in France.

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The dead tissue that makes up the hard woody external covering of the grapevine canopy outside the cork cambium.

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A wine fermented in oak barrels as opposed to stainless steel or concrete. Traditional with white Burgundies some Chardonnays and some Champagne.

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French term for a 225 liter cask that is traditionally used in Bordeaux and now adopted worldwide

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The French name for a 225 litre Bordeaux style barrel (Bordeaux hogshead). Will yield 24 cases of 12 bottles each.[3]

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The small bud located at the base of a grapevine's cane or spur.

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A low cost entry level offering from a winery as opposed to its more expensive premium wine offerings.

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French measurement of the sugar concentration in the juice or wine.