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A very strong, but sweet type of grape vinegar originating in the Modena region of Italy. Produced from the juice of white Trebbiano grapes, Balsamic Vinegar is made from fresh pressed grape juice, referred to as "must" and therefore is not classifed as a wine vinegar.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

Any type of utensil or piece of equipment that is used to keep wine chilled. Depending on function, wine coolers may be a simple as a table top containers to cool wine as well as hand held totes to carry chilled wine or as elaborate as refrigerated units that hold many bottles of wine that can be maintained at specific temperatures.

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.

A form of packaged wine that uses a plastic or reinforced paper liner with a spigot to hold the wine within a corregated box instead of glass bottles as containers.

Similar to other kosher foods, making a wine kosher involves processes and procedures that follow specific guidelines and laws established by the Jewish community.

White wine produced from grapes that are kept on the vine until the first deep frost. Grapes are then typically pressed while still frozen.

The purpose of swirling wine in a glass is to oxygenate the wine. When oxygen is introduced to a wine it releases the chemical components that produce those aromas we search for and is thought to smooth the taste of the wine.

An alcoholic beverage made from the fermented juice of fruits and vegetables. Grapes account for the largest segment of wine making.

A thick, gelatin substance containing bacteria that forms in vinegar most often when the vinegar warms to temperatures between 60ºF to 85ºF.

A light flavored vinegar made from rice wine which has been created by adding a bacteria culture to the wine, thus beginning a fermentation process that produces the vinegar.

A utensil that removes excess oxygen remaining in an opened bottle of wine in order to preserve the flavor of the wine for a longer length of time.

The tasting of wine with the purpose of analyzing the quality of the wine. The serious wine taster follows strict guidelines in terms of proper equipment (white table cloths, decanters, etc.

A version of Balsamic vinegar that is made with white wine vinegar and grape must (fresh pressed juice with seeds and skins).

Refers to vinegar that is produced from white wine and is a popular ingredient for the preparation of various salad dressings.

Vinegar made from red wine, which has a stronger and more robust flavor than vinegar made with white wine.

Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums.

Made from the same grapes grown for producing champagne, this substance is type of vinegar made from the stock of dry white sparkling wine.

Blocks of cheese or cheese spreads that have been infused with wine to enhance the flavor of the cheese.

An Italian wine that is made using the Passito Method in the Veneto region. During the drying process, the grapes may develop Botrytis Cinerea, giving them added intensity and fullness.