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Baco Blanc |
Hybrid French grape varietal that is a cross of
the Folle Blanche (grown in the south of France)
X Noah (American varietal). Best known for its
role as the main grape used in the production of
Armagnac until about 30 years ago. Today it is
seen very little but produces wines of citrus
fruits on the North island of New Zealand. |
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Baco Noir |
Hybrid grape made from the the famous Cognac
grape Folle Blanche and the native American
Vitis Riperia. A hearty and vigourous grape that
is able to withstand cold temperatures
(-20°l̊F) the Baco Noir is planted
extensively in the cooler winegrowing regions of
North America, particularly around the Great
Lakes region. Wines made from Baco Noir are
known to be rustic, wild and great for staining
teeth because of their heavy pigment. This
varietal takes well to oak and can be very long
lived if made properly. Look for aromas and
flavors of red fruits, cedar and wildflowers as
well as toasty oak.
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Baga |
The most widely planted of Portuguese grape
varieties, the Baga produces an intensely tannic
red that can be either a wonder after several
years of bottle age, or a wine that will never
calm down no matter how long you wait. Aromas
and flavors of both red and black currants are
common. The best examples are called Garrafeira'
or special reserve. Although grown throughout
Portugal the Baga grows best in the heavy clay
of the Bairrada in the northern part of the
country. The wines of Luis Pato are renowned in
the region. Also known as the Tinta Fina, Tinta
Bairrada, and in France as the Grand Noir. |
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Barbera |
One of the most important Italian grapes, the
Barbera produces half of all the red wine found
in northern Italy. Barbera is productive and
grows very well in warm to hot climates. Known
for its low tannins and high acidity (hard to
acheive in hotter climes) the Barbera can range
from light and tart to hearty and robust,
factors which are determined by the age of the
vines and the amount of oak ageing. Flavors and
aromas of cherries, plums, red currants and
raspberries are common.\r\n\r\nThe best Barbera
comes from the Peidmont region of northwestern
Italy, also widely accepted as its birthplace.
Look for Barberas from the towns of Alba, Asti
and in the hills around Monferrato. Barbera also
grows well in Argentina and the Central Valley
of California, likely from hitching a ride with
Italian immigrants around the turn of the 20th
century. |
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Bastardo |
One of the many grapes grown in the Duoro valley
of northern Portugal. Used in the production of
port wine, but not as much as it used to be.
There is anecdotal eveidence both for and
against the Bastardo's relation to the Cabernet
Gros in Australia and the Trousseau from France,
although it is widely accepted to be one of the
many varieties grown in California known
collectively as Petite Sirah. More important in
the production of port wine and California jug
wine than any respected still wine. |
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Bergeron |
A synonym for Rousanne that is used in the AOC
of Savoie, in the Loire valley of northern
France. |
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Blanca del Pais |
Also known as Abilla, Albillo de Toro and Blanca
del Pais, the Albillo is a well-kept Spanish
secret. Grown almost exclusively on the Iberian
Peninsula, even at a young age Albillo has a
distinct golden-yellow hue. This grape is heavy
with glycerin and usually exhibits touches of
residual sugar and expressive notes of tropical
fruits. Often Albillo is blended with Muscat à
Petits Grains in versions of the Spanish wine
Moscatel or used as a blending grape with
Grenache to lighten red wines. |
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Blanquette |
A synonym used for many grape varietals found in
southern France, most notably the Mauzac which
is used as a base for very good sparkling wines
made in the Methode Champennoise. |
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Blauburgunder |
German synonym for the Pinot Noir. This name is
used mainly in Switzerland, Germany and Austria
where the Pinot Noir is also known as
Spätburgunder. Available in usual dry versions,
but also in off dry (Spätlese) and sweet (Auslese)
versions. |
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Blauer Portugieser |
A very vigorous varietal known for extremely
high production of rather inferior wines. Common
throughout Austria, Germany and also southwest
France where it is known as Portugais Bleu.
Despite its name there are thus far no
connections between this grape and Portugal.
Portugeiser produces a pale red with aromas and
flavors of strawberries and cherries and often
undergoes chapitilization to boost the flavors.
Portugeiser is rarely exported, but if it were
the wines from the Pfalz region of Germany may
be the best. Also found in the southern
Hungarian regions of Villány and Szekszárd where
it is known as Kákoporto. |
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Blaufränkisch |
One of Austria's greatest red grapes but also
found throughout central and eastern Europe, the
Bläufrankisch is a productive and popular
varietal similar to the Gamay grape in France.
So similar in fact that for years it was thought
to be the Gamay, and in Hungary it is still
called the Gamé today. This grape produces wines
that are light, fruity, dry and high in acidity,
with aromas and flavors of raspberries, black
currants and licorice. It also takes well to
judicious use of new oak. Look to the eastern
Austrian region of Burgunland for the best
examples of Bläufrankisch, though it also grows
well in Germany under the synonym Limberger.
Other regions include Washington State in the
U.S. under the name Lemberger and also Friuli,
in northeastern Italy where it is known as
Franconia. Under the name Kákfrankos it is a big
part of the revival of Hungarian wine,
particularly in the regions of Szekszárd and
Eger. |
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Bonarda |
A name used for three different Italian
varieties. In the northeastern reaches of the
Veneto Bonarda is the local name for the
Croatina, a red varietal that has fallen from
favor but is still known for producing light and
fruity red wines. Bonarda in South America may
in fact be the Charbono of California.
Regardless it is planted in large numbers in
Brazil and Argentina. |
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Bordo |
The name for Cabernet Franc that is used in
Slovakia, Hungary and in some parts of Italy. |
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Bouchy |
A synonym for the Cabernet Franc that is used in
the Loire valley or northern France. |
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Bourboulenc |
A minor white varietal rarely seen outside of
the southern portions of France. Possibly Greek
in origin the Bourbolenc is used today as a
blending grape for white wines from Provence,
Languedoc and the southern Rhone valley.
Although somewhat neutral in flavor, the
Bourbolenc ripens late and retains a high
acidity which is the primary reason it is still
used in blends today. Also known as the Malvosie,
Picardin Blanc and Blanquette, as it is known in
a few wines coming from Australia. The best
expressions of Bourbolenc come from the
Languedoc area of Le Clape. |
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Brachetto |
A grape that produces a truly distinctive red
wine that is a treasure to behold but seldom
seen outside of Italy. Brachetto d'Acqui is a
fizzy and fragrant red made from Brachetto grown
in the hills of the DOCG Acqui in the Piemonte
region in northwestern Italy. Low in alcohol and
slightly frizzante (sparkling) Brachetto d'Acqui
is famous for its light and elegant body and
heavily perfumed foam. Production is low, so
this highly sought after dessert wine is hard to
find. This grape produces wines of a light body
but heavy in strawberries, cherries and
raspberries.\r\n\r\nBrachetto originates from
the Piemonte region of northrn Italy, where the
best exaples still hail from today. Brachetto is
also known as the Braquet grape of southern
France where together with Cinsault it makes
very nice rosés around the city of Nice on the
Cote d'Azur. |
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Brunello |
An important clone of the Italian Sangiovese
found exclusively in the Tuscan town of
Montalcino. First cultivated in the 19th century
by Ferrucio Biondi Santi, today Brunello di
Montalcinos are the greatest expressions of
Tuscan Sangiovese. Compared to 'Chianti on
steroids,' Brunellos are big, intense, complex
and expensive. Highly sought after for both
their longevity and consistency Brunellos can
age for 20 years or more under the right
conditions. The DOCG of Montalcino also has
specific standards regarding yield, harvest
dates, ageing and quality. Great recent vintages
include 1999, 1997 and 1990. Also look for the
less expensive Rosso di Montalcino, which is
made from the Brunello clone as well but with
less strict guidelines as far as age of the
vines and age of the wine upon release. |
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Bual |
Actually the name of a few different varietals
grown on the island of Madeira off the coast of
Portugal, one of which is the Sémillon of
Bordeaux. Also spelled Boal, the Bual refers
almost more to a style of the delicious
fortified wines of Madeira. Of the four styles
of Madeira, Bual is on the sweeter end of the
spectrum. The high acidity in the Bual grape
combined with Maderization, a process in which
the wine is fortified and then slowly cooked in
barrel over a period of many years, allows the
wine to acheive incredible longevity. Bual
Madeiras from the 1800s are still in good
condition and some examples from the 17th
century though rare are not unheard of. At one
point Madeira was as popular as Port, though
sales have dropped significantly in the last 50
years. Older Buals have an incredible
combination of sweetness, body, texture and
acidity, all of this rounded out with a complex
array of flavors that can range from caramel to
green apples and from smoke to molasses. They
are rare and expensive, but highly recommended. |
