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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.

The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.

A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter.

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

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

A type of yeast that is formed after the fermentation of grapes when making wine. The flor produces a film on the surface of stored wine that imparts a distinct flavor if it is not removed.

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.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

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

A water mixture that has been made acidic by combining lemon juice, lime juice, vinegar, or wine with water.

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 spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

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

The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

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.