Brix is the measure of sugar content in grapes. The degrees of Brix (pronounced like "bricks") of grapes is an indicator of potential alcoholic content of finished wine. As a general rule, if all of the sugars are fermented into alcohol, dividing the Brix...
Brouilli is a French term for the second distillation in Cognac (generally having about 24 to 32 percent alcohol).
Brunello is one of the dry, noble red wines of Italy. It is perhaps the Italian wine with the greatest aging potential and is made form the grape of the same name which is related to the Sangiovese.
Brut is part of the Champagne Classification - It is the driest style commonly seen receiving the minimal dosage (1.0%) and contains between 0 and 15 grams per litre (0.0 - 1.5%) of sugar. There is no perceptible sweetness.
Brut naturel is part of the Champagne Classification - it is the driest form of champagne having between 0.0 and 0.5% sugar. Basically bone dry.
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