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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 white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

Descriptor of a wine that possesses a rich aroma and/or flavor that is a direct result of the wine resting on the lees.

A natural astringent, acidic compound that has a drying, puckering effect on the palate. In reference to wine making, tannins are derived from the seed, skins, and stems of grapes....

In reference to wine, a group of compounds that are found primarily in the skins and seeds of the grape.

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 that has an astringent, green, bitter flavor due to over exposure to the skins, stalks, and seeds during fermentation.

A winemaking term that describes the process of circulating the fermenting juice of red wine from the bottom of the tank over the skin cap that has formed at the top of the tank.

The process, when making wine, of pressing the juice out of grape skins.

A thick layer of grape skins, leaves, and/or stems that float on top of the vat during fermentation of red wine.

Descriptive term for the stirring of lees to impart body and flavor to a wine. Lees are the solids, a result of fermentation, that are found on the bottom of a vat.

A version of Balsamic vinegar that is made with white wine vinegar and grape must (fresh pressed juice with seeds and skins).

A type of grape used for the production of wine. It is native to Italy, but is widely grown in California.

The stems, skin, and pips remaining after harvest. Is sometimes distilled making a raw brandy.

A medium to large red apple with skin that has areas of slight russeting. The Stayman has a juicy off-white flesh that is firm but tender and provides a sweet but slightly tart, wine-like flavor.

An Italian beverage that is considered to be a lower quality brandy. Unlike the traditional wine making process, grappa is distilled from grape by-products that include the pomace, skin, stem, and seeds that are processed but not aged.

A variety of grape that is smaller in size and less meaty than other varieties. The Concord grape has a dark purple to almost black thicker skin that covers a jelly-like inner meat, which can be squeezed out from the skin.