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The harmless crystals that form in bottles of red and white wines. The crystals are actually potassium bitartrate created from the tartaric acid produced in grapes as they grow and mature.

An ester byproduct of wine fermentation and/or the aging of wine. Esters’ are compounds that are produced when acid and alcohol are combined.

The technique of cooling wine to very low temperatures for up to 2 weeks. The process causes a wine to drop tartaric acid crystals.

Term used to describe a harsh taste or the unpleasant texture of a wine. Wines described as aggressive are generally high in tannin or acid.

A very small red or yellow tomato that is approximately half the size of a cherry tomato. The yellow variety is lower in acid than the red.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

A dairy product, produced from pasteurized sweet cream, which has a thick creamy texture and a tangy flavor, due to the lactic acid that is added.

A leafy green vegetable or salad green with a flavor that is slightly bitter tasting, derived from the oxalic acid contained in spinach.

A white, powdered substance, also referred to as potassium salt, that is the residue (by-product) from the tartaric acid remaining in wine casks after the fermented grapes have been removed.

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

In reference to wine making, "pulp" refers to the flesh of the grape. The pulp contains a majority of the water, sugar, and acid that forms the grape juice extracted from the grapes.

Also known as a Flat or Saturn Nectarine, this type of fruit has a flattened appearance that is similar in shape to a donut, thus the name.

A term first used by Asians attempting to identify flavors that are earthy, meaty, robust, pungent, or savory.

A flavorful vinegar made from the cider of fermented apple juice. Apples that are grown during the fall or winter when higher sugar levels are present are the varieties commonly used for Cider Vinegar.

A type of milk that is most often used as an ingredient to enhance baked goods with a rich tangy flavor.

A two inch fruit, originated in the Middle East, resembling a crabapple, which is eaten fresh picked or made into jellies.

A cooking fat, which is basically flavorless, that is produced from vegetable oils. Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid.

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 cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.