Glossary of Cooking Terms

Most notably known as "Verdicchio". A grape varietal, used in the production white wine, originating in the Marches region of Italy.

The juice from unripened green grapes that have been processed without allowing it to ferment, so there is no alcohol content.

Very thin, round pasta strands, which are similar to spaghettini. They are slightly thinner than spaghettini.

A thicker version of vermicelli.

A wine that is available dry or sweet, which has been fortified and had its flavor enhanced with herbs and spices.

Pronounced ver-naht-chah, the name is derived from the word “vernaculum”, the Latin term for indigenous.

Most notably known as "Cabernet Franc". A grape varietal, used in the production of red wine, originating in the Loire Region of France.

Most notably known as "Pinot Noir". A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients.

A cooking utensil most often used for cooking poultry in an oven or on a grill. Vertical roasting tools are manufactured so the heat can circulate effectively around and through the entire item being cooked, resulting in a more moist or flavorful result.

The tasting of wine from different years, but originating from the same winery. These wines are most often contiguous years.

An Italian white rice with short, plump grains, which have a creamy consistency when cooked.

A foodborne illness that is received from improperly prepared or undercooked seafood, most notably raw oysters.

A term describing a style of cooking where a food is cooked with a small amount of water, butter and sugar, and then sprinkled lightly with minced parsley.

Natural mineral water which contains sodium bicarbonate and other alkaline salts.

A thick and creamy soup that is served chilled. Typically made from potatoes, leeks, chicken stock, onions, milk, and thickened with a cream base (half and half or heavy cream), Vichyssoise is often considered to be of French origin, which is not totally accurate.

A large sized Greek olive that can be dark brown, light brown or red in color. It is an oblong shaped olive that is slit, salt brine-cured, packed with vinegar and olive oil providing a fruity flavor, similar to a Kalamata olive.

Most notably known as "Vidal Blanc". A grape varietal used in the production of white wine.

Pronounced vee-dahl-blahngk. A grape varietal used in the production of white wine.

A dry onion grown mostly in Georgia that is well known as a popular variety of a sweet onion.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

The type of bread that is produced from a process developed in Vienna, Austria that uses steam to bake the bread.

A precooked, smoked sausage, originating from Vienna, Austria, which is made of ingredients similar to frankfurters, such as pork, beef and seasonings.

Hot coffee that is sweetened to taste and topped with whipped cream. The coffee is generally strong flavored and served in a tall glass.

In reference to wine, "vigour" is the term used to describe the growth rate of a particular vine.

The term "doux" is a French descriptor of sweet wine. Wines that are "doux" are typically labeled "vin doux".

A basic French sauce made of oil, vinegar and seasonings, used as a salad dressing or to coat cold vegetables, or other cold dishes.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

An unpleasant "nose" that presents itself when a bottle of wine is initially opened.

The operations and processes involved in the making of wine.

A descriptor of wine with admirable qualities, but nothing extraordinary. "Vinous" wine can also be described as dull.

Wine made from grapes that were harvested in a specific year. The date is denoted on the label of the wine.

Pronounced vee-ohn-yay. Grape varietal used in the production of white wine. Originating in the Rhône region of France, small but increasing amounts are grown in the United States (primarily California), Australia, and Brazil.

An unrefined sugar, which has been molded into a hard cone, used often in Mexican desserts.

Most notably known as "Viognier". Grape varietal used in the production of white wine.

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.

A variety of organic substances that is necessary in our daily diet to create a normal metabolism.

(1) The cultivation of grapevines especially for wine making. (2) The science of growing grapes.

Most notably known as "Merlot". A grape varietal used in the production of hearty red wine.

A cheese native to Holland that is produced from cow's milk. Similar to Gouda, Vlaskaas has a creamy yellow meat that is slightly richer tasting than Gouda with a mildly sweet overtone.

A colorless liquor, that is distilled from the fermented mash of potatoes, corn and other grains, or fruit.

A creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatonni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers.

A light puff pastry shell that resembles a bowl with a lid. The shell is generally filled with a creamy sauce (most often a velouté sauce) containing vegetables, chicken, meat or fish.

Descriptor of a wine that has a powerful, harsh attack on the palate. See “harsh”.

Pronounced voo-vray. A regional white wine from the Vouvray section of the Loire Valley in France.