Search

Descriptor of wine that is high in alcohol content and leaves a burning sensation on the palate. It is a characteristic that is accepted in fortified wines, but considered undesirable in light, fruity wine.

A sweet wine, low in alcohol, made from fermented glutinous rice. Rice wine is an important ingredient in Asian cooking, used in glazes, marinades and sauces.

A measure used to determine the amount of alcohol added to a mixed drink beverage, such as a "jigger" or a "shot" of rum.

A wine fortified by adding grape alcohol partway through the fermentation. The wine is kept in oak for a relatively short time, then fortified and aged in bottles.

A sweetened rice wine that is low-alcohol and golden tan in color. This wine is often used in Japanese cooking to sweeten the flavor of many foods, such as dressings, glazes, marinades, and sauces.

Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.

A measure and utensil used to determine the amount of alcohol added to a mixed drink beverage, such as a "jigger" or a "shot" of rum.

Modern wineries frequently use this sophisticated tool for precise measurement of alcohol by volume....

Microscopic organisms that manufacture the enzymes that convert sugar to alcohol, a process necessary for the fermentation of grape juice into wine.

Descriptor of wine with little or no acid and/tannin content, and high alcohol and body character. Wine is less balanced than a wine that is described as hearty or sturdy.

Descriptor of wine that is light in texture, weight, and alcohol. A characteristic appropriate in some wines, a fault in others.

A descriptor, most often of red wines, with full-bodied, warm characteristics and high alcohol content.

Descriptor of wine that is notably full bodied and high in alcohol content.

A descriptor of wine that is weighty, robust, has a distinct presence of alcohol and fills the mouth.

Wine descriptor most often applied to young dry reds with notable tannin and alcohol. Briary wines are aggressive and peppery with an earthy or wild berry character.

Taste descriptor for primarily young full bodied red wines high in tannin and alcohol. Signifying strength, the expression “tooth-stainers” is occasionally applied to this style of wine.

Descriptor of wines that are robust and typically high in alcohol, lacking in aroma, and short on the palate.

A measuring system for unfermented sugar in grape juice/wine. 1º Baumé = 1% alcohol when whine has fully fermented.

A measuring system for unfermented sugar in grape juice/wine. 1º Baumé = 1% alcohol when whine has fully fermented.

A type of vinegar that is made from distilled grain alcohol. Transparent and thin in texture, this vinegar has a strong, unpleasant flavor and is not used for seasoning foods.