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• Balance
  Various components of the wine add to a harmonic combination. Mainly the "soft" components of a wine (residual sugar, alcohols, poly-alcohols) are more or less in balance with the "hard" components of a wine (acids, mineral salts, tannins). This should however, always be judged in the right ratio for the type of wine. Young wines for example often show a slight shift "to hardness", whereby this does not represent a problem.
• Blind tasting
  Tasting of wines without knowing what wine it is by simply covering the label. The advantage of blind tasting is that it removes all prejudices about the wine, so the judgement can not be influenced.
• Bad eggs (Boeckser)
  The odour of sulphur (bad eggs), which can develop due to reductive grape must processing and sulphur-containing substances during alcoholic fermentation.
• Bouquet
  Rich floweriness of a mature wine. The wine is subject to various chemical changes during maturation. These changes do not only affect the colour, but also the smell and other components of the wine.
• Body
  A tactile sensation describing the viscosity or "weight" of wine in the mouth. The structure of a wine results from the non-volatile components of the wine (tannins, mineral salts, non-volatile acids, pectins, poly-alcohols, and others.). This means that alcohol, volatile acids and natural water are not components of the structure.
• Brettanomyces
  Fungal infection. The Brettanomyces fungus can originate in the vineyard but some wineries are chronically contaminated, the organism living in oak barrels or even on the wooden structure of the winery itself. As a consequence the wines from this vineyard can bear a Brett profile - farmyard-like, horse-like, sometimes metallic aromas - year after year.