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The actual protecting of wine, grapes, and juice from oxygen. Protection is achieved by using sealed containers, low temperatures, and sulfur dioxide.

An alcoholic beverage made from the fermented juice of fruits and vegetables. Grapes account for the largest segment of wine making.

In reference to wine making, "skin" is the outer layer of the grape that contains the pigments, flavonoids, and tannins essential to the production of red wine.

In reference to wine making, the "seed" is the segment of a grape that contains tannins.

In reference to wine making, "pulp" refers to the flesh of the grape. The pulp contains a majority of the water, sugar, and acid that forms the grape juice extracted from the grapes.

Winemakers often supplement wines during winemaking by adding small amounts of sulfur dioxide to protect fruit quality and prevent oxidation, allowing wine to age well.

An unpleasant "nose" that presents itself when a bottle of wine is opened. The odor is caused by metal contamination during the ageing or wine making process.

Similar to other kosher foods, making a wine kosher involves processes and procedures that follow specific guidelines and laws established by the Jewish community.

Similar in appearance to an enlarged oyster cracker, this type of cracker is served after tasting different varieties of wine.

An Italian wine that is made using the Passito Method in the Veneto region. During the drying process, the grapes may develop Botrytis Cinerea, giving them added intensity and fullness.

A form of packaged wine that uses a plastic or reinforced paper liner with a spigot to hold the wine within a corregated box instead of glass bottles as containers.

A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.