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1) In reference to poultry, the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists from the knee joint down to almost the foot.

A fortified wine that has been seasoned with herbs and spices that is served as an aperitif. French in origin, this beverage is available as a red wine, known as Dubonnet rouge or a white wine referred to as Dubonnet Blanc.

A combination of nuts (such as hazelnuts, almonds or chickpeas), seeds (such as sesame seeds, cumin seeds), or ground spices (such as coriander, cumin and pepper), and occasionally other desired ingredients blended together to produce a coarse ground mixture that is served with food or on food.

The process of cutting or pulling apart cust of meat that are joined at a common point or a joint. Poultry is one of the most common foods that are separated at joints prior to and after cooking the meat.

A food process involving the placement of small bits and/or pieces of food ingredients over, within, or around the food being prepared in order to evenly distribute particles or components that are to be melted, absorbed, or added to enhance the flavor.

French descriptor of sweet wine. Wines that are "doux" are typically labeled "vin doux".

A grape varietal most notably known as Dolcetto, used in the production of red wine, originating in the Piedmont region of Italy.

Pronounced Dohl-chet-toe. A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

In reference to wine, a "dosage" is a mixture of sugar and wine that is added to sparkling wine and champagne.

A large round fruit, native to Southeast Asia, that grows on trees and is distinctive in appearance with its spiked outer shell.

A descriptor of wine that is uninteresting and lacking in proper acidity.

Synonym of “closed-in” or “closed”. Descriptor for young wines (typically red) that do not freely disclose their character.

A characteristic of wines with little or no sugar. A wine that is slightly sweeter is referred to as “off dry”.

A characteristic that sets a wine apart from other wines.

Descriptor of wine with undesirable odor from winemaking process, such as incorrect vinification techniques and/or improperly cleaned barrels.

Characteristics of wine that are immediately obvious.

A descriptor of a wines maturity and drinkability. May be described as well developed or underdeveloped.

Characteristic of a premium wine that fills the mouth with developing, subtle layers of flavor that gradually unfold with aeration.

Characteristic of a premium wine that fills the mouth with developing, subtle layers of flavor that gradually unfold with aeration.

A descriptor of wine with concentrated aromas on nose and palate. Characteristic desirable in young wines.