Loading

Search

We hope you found what you are searching for. If not, contact us and let us know what your want. We will do the work for you and get back to you when we're done.

red raspberry sauce - Glossary Search

Top 18 glossary terms found
Displaying 1-18
Term Name
raspberry wine vinegar Glossary Term
Wine vinegar blended with raspberry juice for a flavor that has the sweetness of berries, yet is mildly acidic.
rhubarb Glossary Term
A perennial plant that has celery-like stalks that are greenish pink to dark red in color. Garden variety Rhubarb that is grown outside during the summer months matures from a green into a light pink colored stalk with streaks of green amongst lighter red shades of color.
bigney Glossary Term
A grape varietal used in the production of hearty red wine. Originating in the Bordeaux region of France, the grape is also grown in the United States, Chile, Italy, Europe, Australia, Canada, New Zealand, and South Africa.
merlot Glossary Term
Pronounced mur-lo. A grape varietal used in the production of hearty red wine. Originating in the Bordeaux region of France, the grape is also grown in the United States, Chile, Italy, Europe, Australia, Canada, New Zealand, and South Africa.
vitraille Glossary Term
Most notably known as "Merlot". A grape varietal used in the production of hearty red wine. Originating in the Bordeaux region of France, the grape is also grown in the United States, Chile, Italy, Europe, Australia, Canada, New Zealand, and South Africa.
petit merle Glossary Term
Pronounced mur-lo. A grape varietal used in the production of hearty red wine. Originating in the Bordeaux region of France, the grape is also grown in the United States, Chile, Italy, Europe, Australia, Canada, New Zealand, and South Africa.
merlau Glossary Term
Most notably known as "Merlot". A grape varietal used in the production of hearty red wine. Originating in the Bordeaux region of France, the grape is also grown in the United States, Chile, Italy, Europe, Australia, Canada, New Zealand, and South Africa.
médoc noir Glossary Term
Most notably known as "Merlot". A grape varietal used in the production of hearty red wine. Originating in the Bordeaux region of France, the grape is also grown in the United States, Chile, Italy, Europe, Australia, Canada, New Zealand, and South Africa.
crabutet noir Glossary Term
A grape varietal, most notably known as Merlot, used in the production of hearty red wine. Originating in the Bordeaux region of France, the grape is also grown in the United States, Chile, Italy, Europe, Australia, Canada, New Zealand, and South Africa.
vidure Glossary Term
Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.
currant Glossary Term
A berry, much like a small grape, native to France and northern Europe that is related to the green gooseberry.
uva francese Glossary Term
Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.
sauvignon rouge Glossary Term
Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.
petit vidure Glossary Term
Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.
petit cabernet Glossary Term
Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.
cranberry Glossary Term
A round, dark red, tart berry that is a close relative to the blueberry. There are several varieties, but the species most used are native to the northern U.S.
cabernet sauvignon wine Glossary Term
Pronounced cab-air-Nay So-veen-yawn. A grape varietal, used in the production of robust red wines and white wines with blush hues, originating in the Bordeaux region of France.
vinegar Glossary Term
A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.
Top 18 glossary terms found
Displaying 1-18

E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2026 Tecstra Systems, All Rights Reserved, RecipeTips.com