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A saltwater fish, belonging to the ray species of fish, that is found in temperate waters throughout the world.

A category of fish that are characterized by their narrow bodies that are flat and oval-shaped. Similar to other varieties of fish, the flatfish begins live swimming in the same manner and position as other types of fish but as it matures, a swimming style develops that becomes horizontal rather than vertical.

An adverse reaction caused by the inability of the body to digest certain substances in foods. This is different than food allergies, which involve the immune system rather than the digestive system.

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 descriptor of a wine lacking in taste, body, and depth.

A group of aquatic arthropods that are characterized by a segmented body, pairs of legs on each segment, and a tough exoskeleton.

A type of fish related to the salmon that is found in bodies of fresh water in North America. The flesh has a mild flavor, but it has a high fat content.

An aquatic plant that grows along the muddy edges of bodies of water such as lakes, ponds, rivers, and streams, that is also grown commercially in fields that have been flooded to produce this plant.

A type of fish that is characterized by a smooth, snakelike body. They are found in fresh water rivers and lakes in Europe and North America, but migrate to the southwestern Atlantic for spawning.

A kitchen string or a similar material made for oven baking that is used to weave through poultry in order to form a more compact shape around the body of the bird.

The variety of compounds present in grapes that determine a wines color, body, and pungency.

Descriptor of wine. “Delicate” wine is somewhat mild, light in fragrance, flavor, and body but is still attractive.

A mature stone crab has an oval body that is dark, brownish red, and mottled with gray spots and it has two huge claws.

The extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a 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.

A substance found in animal fats, meat, and eggs that functions as a membrane constituent in the body and a precursor of steroid hormones.

A descriptor of wine with a bit of extra sweetness (high sugar content), and appley, berrylike, or herblike body and richness.

Refers to the extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine.

One of three main categories of basic nutrients (the others are protein and carbohydrates) that are used by the body for energy.

Harvested from the waters around the Mediterranean, this species of fish has a shiny silver skin that is consistent in color throughout its body.