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Most notably known as "Nebbiolo". A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

Most notably known as "Nebbiolo". A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

Most notably known as "Nebbiolo". A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

Most notably known as "Nebbiolo". A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Pronounced Neh-bee-oh-low. A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

A mild flavored red, white, or yellow skinned onion that will range in sizes of less than or a little more than 1 inch in diameter.

Pronounced san-jaw-vay-zeh. A grape varietal, used in the production of red wines, originating in the Tuscany region of Italy.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

A Chinese pepper grown for its spicy hot flavor. This chile is generally 1 to 2 inches in length and red in color.

Pronounced cab-air-Nay So-veen-yawn. A grape varietal, used in the production of robust red wines and white wines with blush hues, originating in the Bordeaux region of France.

A small round chile, approximately 1 inch or slightly larger in length, that turns dark rusty to brownish red in color when mature.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

Flat, disk shaped dried beans, high in protein, that have a rich, somewhat sweet and peppery flavor when cooked.