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The science of wine and the wine making process. Also referred to as Oeonology.

Descriptor of wine lacking in flavor.

French term for maturing processes entailed between the fermentation and bottling of wine.

Descriptor of wine with distinguished quality, it is balanced, graceful, and refined.

The presence of natural or added carbon dioxide in wine that is noted either by visual examination or by tasting.

Descriptor of a pleasant wine that simply tastes good. A synonym for “direct” or “simple”.

Descriptor of aroma and/or flavor of wine reminiscent of earth. A hint of earthiness can be appealing, too much can make a wine coarse.

The act of combining two or more liquids that do not typically mix together well, such as oil and water.

A reference to the removal of organs, specifically the entrails, from game birds, poultry, fish, and other animals as they are cleaned and prepared to be frozen or cooked.

A French word that refers to the main course of a meal.

A product common in Asia and very popular in Japan that consists of fresh green soybeans picked while they are still young.

A small, sweet, purple berry that grows on bushes that are often found growing along roadsides. The berry can be hard to pick because of its small size, but sometimes a wide tooth comb can be used to gently remove the fruit from the stems.

The combining of two liquids that do not typically mix together well, such as oil and water. As an example, when olive oil is mixed with vinegar for a salad dressing, the two ingredients are poured into a jar, covered, and then shaken vigorously.

A French term for a cut of meat or fish that has a flattened shape or is very thinly sliced. An escalope is usually very tender and requires only a few seconds of sautéing on both sides.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory.

The French word for snail. There are several varieties of snails that are available, which all have a rich tasting and firm textured meat.

A jagged leafed herb, popular in Mexican cooking, that is considered to be a weed in many regions. It provides a pungent pine-like odor and a similarly strong, unique flavor, similar to licorice or mint.

Used in salads and side dishes, endive is a member of the chicory family and is available as curly endive or Belgian endive.

A popular Mexican dish prepared with a soft corn tortilla, used as a food wrap, that is rolled around ingredients such as chicken, beef or pork and topped with cheese and vegetables, which may include lettuce, onions, and sweet peppers.