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Naturally found in grapes, this essential component contributes to the crispness, sourness, sharpness, and tartness of a wine.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

The French term for combining two flavors that create a sweet and sour taste, such as aigre doux sauce.

An ingredient added to various food products, such as ice cream, snack bars, sour cream, yogurt, or salad dressing as a thickening, stabilizing and emulsifying agent.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

A term used to describe wine with overly pronounced acidity (excess sulfur). The wine has harsh, sour, unpalatable characteristics.

1. A soft, creamy mixture of ingredients that may include eggs, black molasses, brown sugar, citron, sour cream, raisins, apples, figs, suet, flour, and other ingredients that are combined and steamed to create a pudding served traditionally in the southern United States.

Grains of rye grass that have been ground into fine flour that has a slightly sweet-sour flavor. Low in gluten, it does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently without combining it with wheat flour.

A preparation generally made with fruit and/or vegetables, vinegar, herbs, and spices that provides a sweet and sour taste with flavors ranging from mild to very hot and spicy.

Small Ukrainian rolls made of rye and wheat flour, the proportions of which depend upon the recipe. Sour cream is added as an enrichment and the rolls are also flavored with the addition of caraway seeds.

Sensation detected by the tongue. There are four basic tastes perceived by taste buds. The four basic tastes: sweet, sour, bitter, salty.

Considered one of the four basic tastes perceived by taste buds. The four basic tastes: sweet, sour, bitter, salty.

Dark mahogany red cherries that provides juice for use in making brandies and liqueurs. Morello cherries, which are very sour tasting, are commonly used to produce preserves, canned cherries, cherries in syrup, or dried cherries.

A salad herb that is a small, low growing, leafy green plant. It has an acidic, lemony and somewhat sour flavor which mixes well with other salad greens.

A type of cherry native to North America that is nearly black in color and has a sour taste. The black cherry is harvested from trees that have large, drooping clusters of white flowers that are very fragrant.

A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor.

A Greek cheese made from sheep's and goat's milk. It is an unpasteurized whey cheese with a distinctive sweet and sour flavor.

A cooked specialty meat product that is similar to headcheese. It differs in that it has a sweet-sour flavor, which comes from the addition of vinegar pickling liquid, and sometimes dill pickles, sweet red peppers and bay leaves.

A variety of gluten free flour obtained by grinding the seeds of the buckwheat plant. Buckwheat flour has a slightly sour flavor and it is often processed with the addition of wheat flour in order to temper the taste.

A Mexican cheese that originated in the Chihuahua region of northern Mexico. Made from cow's milk, Chihuahua Cheese provides a salty, mild and slightly sour flavor.