Search

A French term for "baker" that was traditionally used to denote food dishes baked by a "local" baker when French homes did not have access to ovens inside the home.

A white grape varietal grown in the Rhône region of France. Bourboulenc is one of thirteen grape varietals allowed in Châteauneuf-du-Pape wines.

A common and favorite Portuguese food made of codfish, which has been dried and salt cured. The dried salt cod are typically used as an ingredient in many different types of food dishes, such as Bacalhau à gomes de sà, a dish made with cod, potatoes, and onions garnished with slices of black olives and hard boiled eggs.

A French word used to describe foods that have been formed into long narrow shapes, appearing stick-like and somewhat similar to a baton.

A mixture of diced, cubed or shredded vegetables that are used as ingredients to flavor soups and sauces.

A sweet chocolate dessert that has a history of different stories of origin, but all pointing to being created around the mid 1800's.

A cow's milk cheese, produced in the U.S. since the 1930's, that is made into a brick cheese with qualities of several German and Swiss varieties.

Pronounced bah-nyuhls. An exceptional French red dessert wine produced in the appellation of Banyuls in the Pyrenees region of Southwestern France.

Pronounced bar doe lee no. Regional red wine from from the Bardolino village along Lake Garda in the Veneto region of Northeast Italy.

Pronounced bahr bah ress koh. A D.O.C.G. regional red wine produced in the Piedmont region of Italy, specifically in the towns Barbaresco, Neive, and Treiso d’Alba.

Descriptor of wine with a brick red color, thought to imply age in a red wine.

Descriptor of wine with a metallic, farmyard, mousy smell that occurs in a wine that has been contaminated by species of Brettanomyces funges.

Term used to describe the size of the bubbles that appear in a glass of sparkling wine and champagne.

Descriptive term for the stirring of lees to impart body and flavor to a wine. Lees are the solids, a result of fermentation, that are found on the bottom of a vat.

A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

A grape varietal used in the production of white and sparkling wine. Where the Beaunois varietal originated has not been verified, but it has definitely earned a reputation and a home in France’s Burgundy region.

A grape varietal, used in the production of red wine, originating in the Catalonia region of Spain. Also grown in the United States and the Languedoc and Rhône regions of France.

A grape varietal used in the production of hearty red wine. Originating in the Bordeaux region of France, the grape is also grown in the United States, Chile, Italy, Europe, Australia, Canada, New Zealand, and South Africa.

A grape varietal, used in the production of red wine, originating in the Loire Region of France. Also grown in Australia, Canada, Chile, New Zealand, South Africa, the United States, and Argentina.

A grape varietal, used in the production of red wine, originating in the Loire Region of France. Also grown in Australia, Canada, Chile, New Zealand, South Africa, the United States, and Argentina.