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Most notably known as "Marsanne". A grape varietal, used in the production of white wine, originating in the Rhône region of France.

A grape varietal most notably known as Marsanne, used in the production of white wine, originating in the Rhône region of France.

A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

A term used to describe elements of taste.

The process of maturing a food or beverage to improve the flavor of the item being aged. The purpose of storing a product so it can age is to improve the overall taste and to impart the distinct characteristics provided by each storing technique.

A term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy.

1. A Japanese wine which is made from steamed, fermented rice and does not require aging. It has a slightly sweet taste and is a popular alcoholic beverage served warm in Japan.

Made from the same grapes grown for producing champagne, this substance is type of vinegar made from the stock of dry white sparkling wine.

A small seed harvested from the several varieties of palm trees, such as the Chilean Wine palm or the Quito palm.

A wine vinegar made from grapes grown in the French region of Banyuls-sur-Mer. The varietal mix of this vinegar includes primarily Granache noir, Grenache gris and a minor amount of Carignane grapes.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality winemakers and vineyards from those low quality producers who were using the names of the higher quality vineyards on their labels.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

A product that has not been produced using a heating process to destroy harmful microorganisms. This heating process is known as pasteurization and is used for foods, such as milk, cheese, yogurt, beer, fruit ciders, and wine, to remove harmful bacteria.

A chemical compound that forms from bacteria and oxygen as they interact with alcohol produced from fermented products, such as beer and wine.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A small, deep colored berry which has a tender texture, a sweet delicate taste and a pleasant aroma....

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

The process of heating foods, such as milk, cheese, yogurt, beer, fruit ciders, wine, and other foods to a temperature high enough and for a sufficient period of time to destroy harmful micro-organisms.