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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.

An unpleasant "nose", similar to the odor of rotten eggs, that presents itself when a bottle of wine is opened.

Any type of utensil used for removing the cork from wine bottles, also referred to as a "Cork Remover".

Types of vinegar that are produced from fermented ingredients such as grapes or rice. There are many varieties of red and white wine vinegars and the quality and flavor vary widely between brands, depending on the quality of the ingredients and the process for aging.

A utensil used to remove the foil covering from the spout of wine bottles. Often carried in the pockets of restaurant sommeliers, the Foil Cutter helps to ease the removal of the cork, enabling a slit to be cut into the foil as the Cutter is rotated around the bottle spout.

Descriptor of wine with minute intensity and persistence on the nose and/or palate.

The practice of purposely adding sulfur dioxide at any point in the winemaking process is called sulfiting.

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

A term used to describe various fragrances evident from the processing and/or ageing of wine. The bouquet is often referred to as the “nose” by judges.