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Any variety of wine with an alcohol content that ranges between 14% and 24%, or that has a high-alcohol content that occurs naturally.

A 2000 year old grape varietal, most notably known as Malvasia, believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

Microscopic organisms that manufacture the enzymes that convert sugar to alcohol, a process necessary for the fermentation of grape juice into wine.

A clear glass or plastic tube with a narrowed opening at either end, is used for sampling of wines in storage vessels.

A product that is made from powdered or coarsely ground mustard that is combined with other ingredients, such as vinegar, turmeric, white wine, and sugar.

A sweet and spicy Italian sausage made from fresh pork and seasoned with basil, fennel, garlic, and white wine.

Any wine that is fermented for a second time, thus carbonated, is a sparkling wine.

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.

Blocks of cheese or cheese spreads that have been infused with wine to enhance the flavor of the cheese.

A utensil that removes excess oxygen remaining in an opened bottle of wine in order to preserve the flavor of the wine for a longer length of time.

Wine vinegar blended with raspberry juice for a flavor that has the sweetness of berries, yet is mildly acidic.

French term for dry.

A regional wine produced in the Rhône region of France. Côte-Rôtie and Hermitage are well known northern appelations of the Rhône that produce red wines.

Pronounced gra-nahsh or graynahsh. A grape varietal used in the production of white, red, and rosé wine.

A version of "blind tasting" where wines of different varietals are tasted at the same time. The challenge of "double blind tasting" is to determine the varietal and origin of the wine.

Considered one of the four basic tastes perceived by taste buds. The four basic tastes: sweet, sour, bitter, salty.

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 rich, Italian wine to which brandy has been added to convert the sugar into a higher alcohol content.

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

Malmsey is the term used for the Malvasia grape varietal on the island of Madeira, Portugal. A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.