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A French cheese made from raw (unpasteurized) sheep's milk, considered pure sheep's milk from Manech or Basco-Béarnaise ewes that are raised along the Pyrénées mountain range in the Basque region of France.

A French processed cheese, made from cow's milk that is combined with other ingredients typical of processed cheese such as emulsifiers, stabilizers, and vegetable-based gums.

A French term commonly used by fine restaurants or fine diners in France to describe little bites or very small servings of food that complement a main dish.

French goat's milk cheese made in the Poitou region, south of the Loire valley. Cured dried, this cheese is molded in a cylinder shape and allowed to age for a month or two as a thin white, rough rind becomes yellowed and blue with mold.

1. A French term meaning "candy." 2. A type of candy that has taken on the name of "bon bon" to describe its general shape and form, such as candy made with a semi-hard outer shell that covers a sweet inner filling.

A French term used to describe groups of vegetables that are typically placed on a platter and arranged around the item being served as the main dish, such as meat, poultry or fish.

French term for dry.

The French term used when describing a "sweet" wine.

A French term that refers to a specific vineyard that does not have a Premier or Grand Cru appelation.

French descriptor of sweet wine. Wines that are "doux" are typically labeled "vin doux".

A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.

French term for “racking”. Racking refers to the transfer of wine from one container to another. This transfer leaves behind lees and helps to avoid reduction with the exposure to oxygen.

French term for a slightly sparkling wine. Also referred to as “perlant”. The small bubbles give the wine a lift, masking sweetness and providing a refreshing tingle.

French term for a slightly sparkling wine. Also referred to as “petillant”. The small bubbles give the wine a lift, masking sweetness and providing a refreshing tingle.

A French cheese, from Corsica, which is made from sheep's milk. Produced as a small round wheel, Brebichon has the edible outer rind of penicillium candidum that is common on the soft ripened cheese varieties, giving it a small biscuit look to an unopened cheese.

French term for maturing processes entailed between the fermentation and bottling of wine.

French for “castle”. Describes an estate that produces wine from vines grown on the property.

French for “grape variety”.

French for "dry". The term "Brut" appears on the label of dry champagne and sparkling wine. Brut is always drier than an Extra Dry bottling.

French for white.