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Pronounced ver-naht-chah, the name is derived from the word “vernaculum”, the Latin term for indigenous.

Pronounced Ah-lee-on-eekoh. A grape varietal used in the production of powerful red wines. Originating in Southern Italy, it is grown primarily in the Campania and Basilicata regions.

Describes the impression of structure, density, fullness, thickness, or weight in your mouth after wine tasting.

Term used to describe wine that has poor structure and/or is not balanced.

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

Most notably known as "Sauvignon Blanc". A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.

A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.

Pronounced so-veen-yawn blahngk. A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.

Descriptor of wine in reference to lean meat. “Meaty” wine is full-bodied, firm in structure, and considered “chewable”.

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.

Most notably known as "Sauvignon Blanc". Pronounced so-veen-yawn blahngk. A grape varietal used in the production of white wine.

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 is firm in structure with a tendency to be high in acid.

Descriptor of wine with firm flavor and structure.

Descriptor of wine that lacks acidity and/or structure.

In reference to wine making, "rack and return" is the technique of gently extracting color and structure from the fruit rather than the customary pump over method.

A technique of gently extracting color and structure from the fruit rather than the customary pump over method.