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A peppermint flavoring, used in baked goods and other desserts, which is made from the essential oils of fresh peppermint leaves.

A ham that is not cooked or cured prior to preparation. When selecting a fresh ham, look for one that is encased in a layer of firm white fat, and contains meat that is well marbled with coloring that may range from a grayish-pink from younger hogs to a light rose color from older hogs.

The opposite of flat/stale. A descriptor of wine with a lively, fruity acidity.

A cool refreshing herb, available in many varieties, that is used to flavor desserts, teas and meat dishes, especially lamb.

A regional red wine produced in the Burgundy region of France. Traditionally, Red Burgundy is Pinot Noir varietal based.