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Primary aromas appear in young wines and are often directly related to the grape varietal. The aromas are often fruit related and may simply be described as "fruity".

Secondary aromas most often appear in wines that have been aged. These characteristics are typically earthy and animalistic.

Term used to describe the smell of a young wine. More specifically, it refers to the distinct aroma of the grape variety.

A type of soup in which the herb sorrel is the primary flavoring. The soup is a specialty of Jewish cooking and is prepared with water or broth, egg yolks, salt, and sorrel.

A leavening agent for sourdough bread that enables the bread dough to rise. The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods.

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