The weight of wine in your mouth. Alcohol makes a wine seem heavier, as does tannin. Botrytis Also known as 'noble rot'. A fungus that attacks the skin of grapes, causing water to evaporate and thus increasing the sugar content. A tasting term used to describe the smell of the wine as it matures in the bottle.
Aroma denotes the smell of the grape.
It is believed that wines may be improved by air exposure prior to serving. Brix A scale used to measure sugar content of grapes and wine. Each degree of Brix is equivalent to 1 gram of sugar per 100 grams of grape juice. Buttery Indicates the smell of melted butter or toasty oak. Charmat method The method of putting bubbles in wine by adding sugar to a sealed tank, letting the second fermentation take place, and transferring to a bottle under pressure.