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French term for dry.

A version of "blind tasting" where wines of different varietals are tasted at the same time. The challenge of "double blind tasting" is to determine the varietal and origin of the wine.

Considered one of the four basic tastes perceived by taste buds. The four basic tastes: sweet, sour, bitter, salty.

A beverage containing alcohol, which is produced from fermented grape juice. White wine is a nonsparkling wine, which may vary in color intensity and can be dry, which is nonsweet, semisweet, or sweet.

A sweet wine, low in alcohol, made from fermented glutinous rice. Rice wine is an important ingredient in Asian cooking, used in glazes, marinades and sauces.

A beverage containing alcohol, which is produced from fermented grape juice. Red wine is a nonsparkling wine that may vary in color intensity and can be dry, which is nonsweet, semisweet or sweet.

The actual protecting of wine, grapes, and juice from oxygen. Protection is achieved by using sealed containers, low temperatures, and sulfur dioxide.

A sweet dessert wine that has a distinctive musty flavor. The wine is made from a variety of white and black Muscat grapes, resulting in a color that varies from golden to darker amber.

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

Refers to vinegar that is produced from white wine and is a popular ingredient for the preparation of various salad dressings.

Vinegar made from red wine, which has a stronger and more robust flavor than vinegar made with white wine.

A storage device used to evenly hold bottles of wine in a manner that protects the contents of the bottle.

Designed to measure the temperature of liquids, the Wine Thermometer is useful for keeping beverages at the ideal or the desired temperature.

A type of tray built to serve appetizers while also holding wine glasses. Made from plastic, wood, metal, or composites, the Appetizer and Wine Serving Tray is designed to function as either individual serving trays for each guest or as a larger version with multiple glass holders so wine and appeatizers can be served to guests as the tray is carried around.

An Italian wine that is made using the Passito Method in the Veneto region. During the drying process, the grapes may develop Botrytis Cinerea, giving them added intensity and fullness.

The flavoring or infusing of red or white wine in order to alter and enhance the natural flavor of the beverage.

An Italian term used to describe a method of making sweet wines. The term is also used to describe the actual wine that is made using the Passito Method.

A beverage made from wine, fruit juices, soda water, and fruit. In addition, liqueurs and/or brandy may also be added to the mixture.

A light flavored vinegar made from rice wine which has been created by adding a bacteria culture to the wine, thus beginning a fermentation process that produces the vinegar.

Pronounced Val-po-lee-chella. A renowned regional D.O.C. red wine produced in the western part of the Monti Lessini hillsides north of Verona in Italy’s Veneto region.