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A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called "something" wines (e.g., plum wine), since the word wine alone is often legally defined as a beverage made only from grapes. Fuder
An acronym for "Buyer's Own Brand" which refers to a private label wine owned by the restaurant or retailer that sells the wine. Bodega A Spanish wine cellar. Also refers to a seller of alcoholic beverage. Bota A cask of wine used to store Sherry with a capacity between 159 and 172 gallons (600-650 liters) Botte
Bistre's appearance is generally of a dark grayish brown, with a yellowish cast. Bistre has also been used to name colors resembling the pigment, typically shades of brown. The first recorded use of bistre as a color name in English was in 1727; another name for the color bistre is soot brown. [1]
A place where grape vines are grown for wine making purposes. Vintage The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year. Viticulture The cultivation of grapes. Not to be confused with viniculture.
An Italian sommelier (F.I.S.A.R.) with a tastevin around his neckA sommelier (UK: / ˈ s ɒ m əl j eɪ, s ɒ ˈ m ɛ l i eɪ / SOM-əl-yay, som-EL-ee-ay, US: / ˌ s ʌ m əl ˈ j eɪ / SUM-əl-YAY, French: ⓘ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.
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Wine is important in cuisine not just for its value as a drink, but as a flavor agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes. [116] Wine sauce is an example of a culinary sauce that uses wine as a primary ingredient. [117]
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