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A sweet wine, low in alcohol, made from fermented glutinous rice. Rice wine is an important ingredient in Asian cooking, used in glazes, marinades and sauces.

Wine made from basically one variety of grape. The wine is labeled for the single grape variety or the most prominent grape variety used to produce the wine.

Wine made from grapes that were harvested in a specific year. The date is denoted on the label of the wine.

A wine produced from the fermentation of rice that is soaked in water. It is available in Asian markets, but a medium-dry sherry can be substituted if rice wine is not readily available.

A light flavored vinegar made from rice wine which has been created by adding a bacteria culture to the wine, thus beginning a fermentation process that produces the vinegar.

White wine produced from grapes that are kept on the vine until the first deep frost. Grapes are then typically pressed while still frozen.

Descriptor of wine that has bubbles. The bubbles are created by carbon dioxide gas that has occurred naturally or through secondary fermentation or has been added intentionally.

A sweetened rice wine that is low-alcohol and golden tan in color. This wine is often used in Japanese cooking to sweeten the flavor of many foods, such as dressings, glazes, marinades, and sauces.

Term used to describe the process of blending two or more wine varieties, wine types, wine lots, or wine vintages with the goal of creating one balanced and complex wine.

non vintage,

A short-grain rice variety that is one of the best for the production of sake, which is a popular Japanese rice wine.

A wine that has been blended with brandy or other spirits. Fortified wines contain 15% to 24% alcohol when compared to most other wines containing up to 15% alcohol.

The tasting of wine with the purpose of analyzing the quality of the wine. The serious wine taster follows strict guidelines in terms of proper equipment (white table cloths, decanters, etc.

Wines made from basically one variety of grapes. The flavor and other characteristics of the wine are strongly influenced by the variety of grape used.

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

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

The purpose of swirling wine in a glass is to oxygenate the wine. When oxygen is introduced to a wine it releases the chemical components that produce those aromas we search for and is thought to smooth the taste of the wine.

Positive Descriptor of wine that fills the mouth. Although “fat” wines typically lack elegance, “fat” wine is highly valued by connoisseurs of sweet dessert wines.

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.