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Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

Most notably known as "Pinot Blanc". A grape varietal, used in the production of white wine, originating in the Alsace region of France.

Most notably known as "Pinot Blanc". A grape varietal, used in the production of white wine, originating in the Alsace region of France.

A grape varietal most notably known as the Pinot Blanc varietal, used in the production of white wine, originating in the Alsace region of France.

A grape varietal most notably known as the Pinot Blanc varietal, used in the production of white wine, originating in the Alsace region of France.

Most notably known as "Pinot Blanc". A grape varietal, used in the production of white wine, originating in the Alsace region of France.

Pronounced she-mee-yohn or say-mee-yohn. A grape varietal used in the production of white wine. Originating in the Bordeaux and Loire regions of France, in modern day it is also grown in Australia, the United States (primarily CA), Argentina, Chile, and South Africa.

Pronounced roo-sahn. A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

Pronounced pee-noe-gree. A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Pronounced pee-noe-blahn. A grape varietal, used in the production of white wine, originating in the Alsace region of France.

An illness caused by eating food contaminated with clostridium botulinum bacteria. The bacteria grows rapidly in foods that are not stored properly.

A step in the curing process prior to curing that involves a "wet" or "dry" process used to preserve foods such as ham, fish, cheese, sausage, and vegetables.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

Translated as ''before the meal'' in Italian, this term refers to an appetizer course served prior to an Italian meal.

Pronounced lah-GRAYN. A grape varietal, used in the production of red and rosé wines, grown mainly in the valleys of northern Italy in the Trentino-Alto Adige region.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.