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Leaves obtained from grape vines and served as edible leaves to wrap ingredients for cooking. They are commonly used in Greek and Middle Eastern dishes, where they are often referred to as "dolmas.

A thick layer of grape skins, leaves, and/or stems that float on top of the vat during fermentation of red wine.

The parts of a grape vine that are above ground, particularly the shoots, leaves, and fruit.

A variety of white cheese that comes from the Provence region of France. It is traditionally made with pasteurized goat's milk known as Banon Chevre, but it also made with cow's milk or a blend of sheep's, cow's and goat's milk.

A univalve mollusk with a spiral shell. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating but it grows slowly and is difficult to raise.

Also known as mezedes (the plural form of meze), it is a Greek name for a variety of small bite size appetizer snacks and sauces made from the traditional ingredients of the region.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A traditional Greek dish of rolled grape or cabbage leaves that have been stuffed with a variety of ingredients including chopped meat (beef or lamb), rice, pine nuts, onions, and seasonings.

Translated as ''before the meal'' in Italian, this term refers to an appetizer course served prior to an Italian meal.