Short for Brettanomyces, is a strain of yeast that can become dominant in the vineyard or cellar, ranging in flavors known as barnyard or farmyardy. Excess brett will overpower a wine, but there is a cultural divide as to whether a touch of it is a positive or negative attribute. It is highly excepted in the Old World, but a winemaker in the Napa Valley could freak out with its mention.
Funk (Funky wine)
Similar to "Natty", a funky wine is usually a result of native yeasts, often Brettanomyces that give off earthy and rustic aromas adding complexity. There are hundreds of species of yeast in the Brett category alone often making a wine smell farmyardy and often like bacon, wild game, smoke, or barbeque sauce. If overpowering it may give off a band-aid, or rancid cheese smell.
A supernatural wine, made with no sulfites added or sans soufre. Often distinctly pure or earthy with native yeast present such as Brettanomyces.
New World wines are those produced outside the traditional wine growing regions of Europe and the Middle East: Argentina, Australia, Chile, New Zealand, South Africa and the United States.
Old World wine refers primarily to wine made in the European region but can also include the Mediterranean basin.
French for No-Sulfur or Zero-Sulfur additions.