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 it may give off a band-aid, or rancid cheese smell, 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.
When you remove sulfur dioxide, filtration and other related processes, like in natural wine. They can begin to taste like adult kool-aid, earning the name "glou-glou" in French, literally meaning "chug-chug."
Goût de Terroir
Is a French term used to describe a wine's unique aroma and flavor attributing to where the grapes have been grown. It is associated with the term terroir often used when speaking about a vine's location, climate, geography and soil.
Funk (Funky wine)
Similar to "Natty", a funky wine is usually a result of native yeasts, or funky oxidative notes that give off earthy and rustic aromas adding complexity. There are hundreds of species of yeast often making a wine smell farmyardy and often like bacon, cheese, beeswax, wild game, smoke, or barbeque sauce.
A supernatural wine, made with no sulfites added or sans soufre. Often distinctly pure or earthy with native yeast present on the nose or oxidation.
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.
A slang word for a bottle of champagne or bubbles.
French for No-Sulfur or Zero-Sulfur additions.