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A cold, non-alcoholic beverage typically consisting of blended fruit juice, fruit pulp, flavoring such as cinnamon or vanilla, and milk, mixed with yogurt and/or ice cream.

Most notably known as Chambourcin. Hybrid red grape varietal introduced in 1963 by Joannes Seyve. A highly grown French hybrid that is native to the East Coast, the variety is of unknown parentage.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Pronounced bore-DOUGH. A regional white wine produced in the Bordeaux region of France. The Bordeaux is also a major city in France.

(1) French word for “vat”. (2) French refer to a wine as Cuvée if it is a specific blend, typically derived from different varietals/vintages.

Pronounced Frahn shah KOR tah. Italy's premier bottle-fermented sparkling wine. Franciacorta is also the region of the production of this sparkling wine, a D.O.C.

Pronounced kawr-byayr. A wine producing district in the Languedoc-Roussillon region of France. A majority of wines produced in Corbières AC is red (94%), rosé (4%) and white (2%) are produced in small quantities.

A variety of white cheese that comes from the Provence region of France. It is traditionally made with pasteurized goat's milk known as Banon Chevre, but it also made with cow's milk or a blend of sheep's, cow's and goat's milk.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

Pronounced bah-nyuhls. An exceptional French red dessert wine produced in the appellation of Banyuls in the Pyrenees region of Southwestern France.

Pronounced Val-po-lee-chella. A renowned regional D.O.C. red wine produced in the western part of the Monti Lessini hillsides north of Verona in Italy’s Veneto region.