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Solids, a result of fermentation, that are found on the bottom of a vat. These solid particles are comprised of grape skins, pulp, and yeast.

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

Acid that is used to kill yeasts and molds during wine making. The use of sorbic acid has the ability to produce an unpleasant odor.

The amount of alcohol by volume in a wine, specifically ethyl alcohol. Ethyl alcohol is the prominent alcohol found in wine.

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.

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

A descriptor of wines with undertones of earth and yeast (refer to “grassy”). If characteristic is pronounced, it is considered a flaw.

Describes the occurrence of yeast reacting with “lees” found in wine. The result is a mousey aroma.

A descriptor of wines with undertones of earth and yeast.

Invented in the early 1900's by Eugene Charmat, this procedure was implemented as a faster and less expensive way to mass produce sparkling wines.

A chemical reaction in which carbohydrates are broken down into carbon dioxide gas and alcohol. This is primarily brought about by the affect that yeast has on sugars.

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.

During the production of champagne, "remuage" is the process of shaking yeast lees to the neck of the bottle for removal.

A cheese made with pasteurized cow's milk from the Catalan Pyrenees mountain region of northern Spain.

A French term used to describe a small round, molded cheese made from goat's milk. Translated into the word "dung or horse droppings", the term Crottin is used mainly in reference to the shape and finished appearance as small round forms of cheese.