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Processes and policies enforced to guarantee that the product is being purchased, produced and served in proper amounts so that waste is kept to a minimum.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

"Denominazione di Origine Controllata e Garantita" or "DOCG". Top ranking in the Italian wine ranking system.

"Denominazione di Origine Controllata" or “DOC”. A geographical indication shown on the label of reserved wines that meet the requirements set out by specific production regulations and national and community legislation.

A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Processes and policies enforced to guarantee that consistent standards for product quality are met with each product.

The measuring of portions to guarantee that the amount served is what was specified.

Viticultural techniques (i.e.: vine shaping, sunlight management, disease control, maximizing soil quality) to optimize the quantity and quality of grapes.

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 grain-like plant that is not actually a type of rice, but an aquatic grass bearing edible seeds that grows in wild marshy areas of fresh water lakes and rivers.

A special variety of dried corn that contains a high moisture content. About 14% of the composition of the kernel is water, which creates steam when the kernel is heated.

A term commonly applied to European cheeses referring to any of the different types of cheeses that are made by traditional cheese making methods and produced from the raw milk of animals such as cows, goats or sheep raised on a small regional farm, a mountain chalet farm or mountain hut.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.