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A common term used in reference to beverages that do not contain alcohol. They are generally catagorized with those containing carbonation but not always.

A type of beverage that is produced from fermented fruit, usually apples. The fermentation produces alcohol and the alcoholic content may vary between different commercial brands.

A flavoring produced from dissolving the oil of anise seeds into alcohol. The extract has a sweet licorice taste and is used as a flavoring for cooking.

A derivative of sulfur, it is a compound that forms naturally during the same fermentation process that turns grape juice into alcohol.

The process of adding sugar to wine during fermentation to compensate for under ripe grapes and raise the final alcohol level.

In reference to wine, "sugar residue" is a term describing the sugar that has not turned to alcohol and remains in the wine.

A vague term suggesting that the flavors of fruit, the tannins, acidity, and the alcohol of a specific wine are pleasingly proportioned.

Descriptor of wine with limited impact on the palate, typical characteristic of wine low in acidity, tannins, and/or alcohol.

A process, occurring during the fermentation process of wine, where the grape skins and the solids in wine are saturated with alcohol, to extract color, tannin, and aroma.

A natural by-product of the fermentation process of wine, responsible for the sweet taste experienced on the tongue tip.

A natural by-product of the fermentation process of wine, responsible for the sweet taste experienced on the tongue tip.

A process of adding sugar to the must (unfermented wine), resulting in a wine with high alcohol content.

Solid substance present in wine that can be recovered after the evaporation of water and alcohol. The higher quantity of these solid substances results in wine higher in body.

The process of adding sugar to wine during fermentation to compensate for under ripe grapes and raise the final alcohol level.

Describes the impression of structure, density, fullness, thickness, or weight in your mouth after wine tasting.

A somewhat bitter, anise flavored liqueur, distilled from wormwood that is produced with a proof of 136 and an alcohol content of almost 70%.

A liquid flavoring derived from a vanilla bean grown in the pod of a plant that is a member of the orchid family.

1. The swelling and bubbling of yeast when mixed with warm water and set aside in a warm location. This proves that the yeast is active.

A popular Scandinavian alcoholic beverage, served hot that is made with spiced wine (mulled wine), a variety of spices, and several varieties of alcohol.

A rich, Italian wine to which brandy has been added to convert the sugar into a higher alcohol content.