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A common Asian type of vinegar that is made from various grains such as rice, wheat, millet, or sorghum.

Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums.

An unpleasant "nose" that presents itself when a bottle of wine is initially opened. The offensive odor is an indication that the wine is unfit for consumption.

1. A very small, round tender piece of meat that is generally an inch or so in diameter. This term is most often used in reference to lamb meat and may also be called a medallion of lamb or a noisette.

A large oval shaped olive grown in Spain and other countries such as the U.S., that is green in color with a rougher and meatier texture.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A type of yeast that is formed after the fermentation of grapes when making wine. The flor produces a film on the surface of stored wine that imparts a distinct flavor if it is not removed.

An alcoholic beverage made from the fermented juice of fruits and vegetables. Grapes account for the largest segment of wine making.