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Only 4,5 and 5,0 NJP-wines (Nenad Jelisic Points) are presented as the best vintages.
If for some wine behind “the best vintages” stands “none”, it means that none of the wine's vintages got 4,5 NJP or 5,0 NJP.
Bosquet des Papes, Chateauneuf du Pape, A la Gloire de Mon Grandpere (red dry blend wine), Southern Rhône, Rhône, France, the best vintages, until vintage 2009 none; 2010, 2012 and 2016; not 2017 and 2018. (2019-12)
Bosquet des Papes, Chateauneuf du Pape, Chante le Merle, Vieilles Vignes (red dry blend wine), Southern Rhône, Rhône, France, the best vintages, until vintage 2009 none; 2010, 2012, 2016 and 2017; not 2018. (2019-12)
Botrytis cinerea, see noble rot.
Botti, Italian, large oak vats made in Slovenia and Croatia, which are used for aging of Barolo and Barbaresco wines.
Bourgogne, French, = Burgundy.
Bourgogne Côte d’Or, a French appellation that was created in 2017. The name is reserved for red and white non-sparkling wines produced within the 40 villages in Côte de Beaune and Côte de Nuits. (2018-02)
Brettanomyces (Brett), a spoilage yeast that occurs because of a bad hygiene in wine cellar. It causes what are commonly described as stall and manure aromas and flavours in a wine. Brettanomyces is more common in red wines than in white wines. (2019-04)
Brovia, Ca' Mia, Barolo (red dry wine; 100% Nebbiolo), Piedmont, Italy, the best vintages, until vintage 2015 none. (2019-12)
Brovia, Garblèt Sue', Barolo (red dry wine; 100% Nebbiolo), Piedmont, Italy, the best vintages, until vintage 2015 none. (2019-12)
Brovia, Rocche di Castiglione, Barolo (red dry wine; 100% Nebbiolo), Piedmont, Italy, the best vintages, until vintage 2015 none. (2019-12)
Brunello di Montalcino, a DOCG wine. Brunello di Montalcino is one of Italy's best red wines and a wine with great aging potential. The minimum age for aging is 60 months, of which at least 24 months in oak barrels, and at least 4 months in the bottle. That the wine can be called Riserva, it must be aged for at least 72 months, of those at least 24 months in oak barrels and at least 6 months in bottle. There are two schools: 1. traditional school and 2. modern school. The traditional school ferments at higher temperatures (up to 30ºC), allows the grape skin to macerate (i.e. let the grape skins remain in the must and leach) for three to four weeks and ages wines in "botti", up to 5 years before bottling. The modern school does the opposite, and the main distinguishing factor is a shorter aging time. The Brunello di Montalcino-wines from the best vintages can be aged up to 10 years. (2017-12)
Brunello di Montalcino, an Italian appellation that belongs the Tuscany wine region. The appellation DOCG Brunello has 2,100 ha. The allowed yield is 52 hl/ha, while the average is 32 hl/ha. Wines from the higher-lying vineyards, which lie directly south and north of the city Montalcino, 400 to 500 m above sea level, are more structured, complex and have better aging potential than those from the lower-lying vineyards. The Brunello di Montalcino's most famous vineyard, Montosoli, lies directly north of the city of Montalcino. The summer temperatures can vary up to 7°C between the appellation’s southernmost and northernmost parts. The level differences vary from just a few meters above the sea level to over 500 m above the sea level. Brunello di Montalcino has one of the most complex and varied soils of Italy. All these factors have a significant effect on the Sangiovese grape and by it on the Brunello di Montalcino wines. (2017-12)
Brunello di Montalcino grapes, 100% Sangiovese (in Brunello di Montalcino, Sangiovese is called Sangiovese Grosso or Brunello). (2012-08)
Brunello di Montalcino soils, mica schist (galestro), sandy clayey limestone (alberese), gravel, clay and sandy clay. (2019-05)
Brunello di Montalcino the best vintages, 1975, 1985, 1988, 1990, 1997, 1999, 2001, 2004, 2006, 2007, 2010 and 2013; not 2014. (2019-12)
Brunello di Montalcino the best wineries, Biondi Santi, Caprili, Col d'Orcia, Lisini, Mastrojanni, Pieve Santa Restituta, Poggio di Sotto, Sesti and Soldera (Case Basse). (2012-04)
Bruno Giacosa, see Azienda Agricola Falletto di Bruno Giacosa.
Brut, (French). It means that champagne contains less than 12 grams per litre of residual sugar. (2018-02)
Brut Nature, (French). It means that 0 gram per litre of sugar has been added to champagne and that champagne contains less than 3 grams per litre of residual sugar. (2018-02)
Bryant Family Vineyard, Cabernet Sauvignon (red dry wine), Napa Valley, North Coast, California, USA, the best vintages, 1993, 1994, 1995, 1996, 1997, 2003, 2004, 2007, 2009, 2010, 2012, 2013, 2014, 2015, 2016 and 2017. (2019-12)
Buccella, Cabernet Sauvignon (red dry wine), Napa Valley, North Coast, California, USA, the best vintages, until vintage 2006 none; 2007, 2012 and 2013; not 2014 and 2015. (2019-12)
Burgundy, French wine region that consists 100 appellations (AOC) and six wine regions: Beaujolais, Chablis, Côte Chalonnaise, Côte de Beaune, Côte de Nuits and Mâconnais. (2015-08)
Burgundy, English, = Bourgogne.
Burgundy, France, the best vintages for white wines, 1962, 1966, 1969, 2014 and 2017. (2019-12)
Burgundy, France, the best vintages for red wines, 1929, 1966, 1969, 1978, 1990, 2005, 2010, 2015 and 2016. (2019-12)
