Search

In reference to wine making, "skin" is the outer layer of the grape that contains the pigments, flavonoids, and tannins essential to the production of red wine.

Made from the same grapes grown for producing champagne, this substance is type of vinegar made from the stock of dry white sparkling wine.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

Descriptor of wine that exhibits a mothball or rubbery aroma. Typically this aroma is the consequence of poor winemaking, the use of excessive sulfur dioxide.

Pronounced K'yahn-tee. A regional red wine produced in the appelation of Chianti in the Tuscany region of Italy.

A descriptor of wine. See “sharp” and “acidic”.

Descriptor of wine that is flavorful and full bodied, they are said to have “stuffing”.

In reference to wine making, the "seed" is the segment of a grape that contains tannins.

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.

Descriptor of wine that is nearly a synonym for “fat”, though considered a step below when describing fullness in the mouth.

A simple salad dressing prepared with good wine vinegar, oil, salt, pepper, and fresh green herbs, also referred to as a vinaigrette.

An unpleasant "nose" that presents itself when a bottle of wine is opened. The odor is caused by metal contamination during the ageing or wine making process.

The term used to describe the foam that forms after a sparkling wine or champagne has been poured out of the bottle.

In the United States, a term referring to a non-sparkling white or red wine with a minimum of 7 percent alcohol and a maximum of 14 percent alcohol.

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

The title given to a person who is typically employed in a restaurant, food and beverage service company, or a similar occupation who is capable of providing a depth of knowledge regarding different types of wine, their use, the pairing with other foods, and general background information.

A winemaking term that describes the process of breaking up and “punching down” the skin cap into the fermenting juices of red wine.

A thick, gelatin substance containing bacteria that forms in vinegar most often when the vinegar warms to temperatures between 60ºF to 85ºF.

Similar to other kosher foods, making a wine kosher involves processes and procedures that follow specific guidelines and laws established by the Jewish community.

Any type of utensil or piece of equipment that is used to keep wine chilled. Depending on function, wine coolers may be a simple as a table top containers to cool wine as well as hand held totes to carry chilled wine or as elaborate as refrigerated units that hold many bottles of wine that can be maintained at specific temperatures.