FBS Knowledge

In Group Tasks Wine Knowledge

Posted by Klungkung Hidroponik Wednesday, September 6, 2017

1. What is wine and food pairing and mention 15 Rules for Great Wine and Food Pairings.
2. How is Wine Made ( White and Red)
3. Mention 10 Country produce wine (@3 brand name)
4. 4 Brand name of Sparkling Wine and Champagne
5. What is Fortified wine and how is it made, mention 4 type of fortified wine

Good Luck

Knives

Posted by Klungkung Hidroponik Monday, August 3, 2015

Paring
About 3" or 4" long featuring a triangular shaped blade, this is the most popular knife in the kitchen. Use it to peel and slice fruits and vegetables and prepare garnishes.

Chef
For chopping, slicing and dicing meats, vegetables and a lot more. This is generally the most frequently used knife in the kitchen next to the paring knife. Available with a 6", 8" or 10" blade. Preferred length is dependent on the user's comfort .

Utility
A general purpose knife for all sorts of jobs. The 5" to 7" blade is perfect for cutting, peeling, chopping, carving and slicing juicy or soft vegetables, fruits and baked goods.

Bread
Designed with a serrated edge that's excellent for cutting soft breads and larger delicate pastries. Typically has an 8" to 10" blade.

Boning
Blade is very thin, slightly curved and especially flexible. Usually 5" to 6" long. Designed to easily bend in order to separate meat from the bone, whether cooked or raw.

Fillet
More flexible than a boning knife. Ideal for filleting tender fish and removing skin from meats, fruits and vegetables.

Carving
Efficiently cuts through cooked meats such as medium-sized roasts and fowl and can be used also to cut large vegetables and fruits. This blade is generally about 8" to 10" long and fairly narrow.

Slicing
For larger roasts and turkeys. More flexible than a carving knife which enables the blade to cut fine, thin slices of meat. Also excellent for pastries, cakes, etc.

Japanese (Santoku) Chef
An Oriental style all purpose chef's knife for slicing and chopping. Similar to the traditional chef's knife except it has a wider blade.

Steak
Sometimes used as a utility knife but ideal for everyone's use at the table with steaks, chicken or game.

Cleaver
Very heavy so it's highly effective for chopping through joints and bones. Some experienced chefs prefer a cleaver to a chef's knife. However, we do not recommend it unless you are extremely proficient at using knives.

Sharpening (Honing) Steel
Helps to maintain the original edge of your knives to ensure they last longer but does not actually sharpen your knives. When knives get dull, use an oilstone or ceramic sharpening device.

How to Get a Job with a Cruise Line

Posted by Klungkung Hidroponik Friday, August 15, 2014

1. What types of jobs are there? Cruise ships are floating resorts, a complete city at sea. Whether you've just returned from a cruise or you've seen Love Boat or Titanic, you know what a cruise vacation is about: fun, entertainment, service and worldwide travel. Working with a cruise company gives you the best of both worlds - Travel, Adventure, Romance and a Steady Paycheck. Did you know there are more than 300 types of jobs aboard ship plus dozens of opportunities at cruise company headquarters around the world? Imagine yourself traveling to places you've always dreamed of - and getting paid for it. Which of these jobs would be best for you.

2. Who are cruise lines hiring? Students, Career-changers, Retirees- "people-people' who enjoy working with others. Cruise lines are always hiring people with experience in: hospitality, tourism, entertainment, restaurants and bars, teaching, childcare, sales, customer relations, gaming, marketing, fitness, health and beauty, medicine and healthcare, administration, banking, accounting and financial management. Did we mention entertainment? That's the name of the game aboard cruise ships -and your #1 priority as a cruise line employee is to provide a safe, fun and memorable vacation experience. Cruise lines hire dependable, competent people with outgoing, positive attitudes.

3. How do I get hired? The A-B-C's of getting hired:

Get to know the players and you'll find the cruise lines most likely to hire you. Who are the most successful cruise lines? Who is adding new ships? Apply there first. Familiarize yourself with your prospective employer's "product. Where do their ships travel? For what programs and facilities are they best known? Most importantly - what kind of people will you find aboard their ships? The passengers are your ultimate employer, the customers you'll serve, protect and entertain. know the Players: Royal Caribbean International, Princess and Carnival are known as the 'Big Three', with the largest fleets in the industry, these employers should be at the top of your list. There are also unique job opportunities with smaller, specialty cruise lines like Delta Queen Steamboat Co., and Special Expeditions.

The type of programs and facilities offered by each cruise line offers define who gets hired. Companies with state-of-the-art spas, salons and fitness centers hire more stylists, aromatherapists, massage therapists and fitness instructors. Entertainment jobs vary from line to line. Crystal Cruises and Seabourn may hire lecturers, pianists, classical quartets and duos; while NCL's popular sports and theme cruises create openings for theme entertainers, lecturers and celebrities. Comedians, production dancers and Rock N Roll or Jazz bands are most likely to be hired by lines such as Carnival, Princess, Royal Caribbean International, Celebrity, and Holland America Line.

A. cruise line's 'primary market' or type of guest also determines job opportunities: Disney Cruise Line and Carnival Cruise Lines boast of the biggest year-round youth counselor staffs in the industry. Gentlemen Hosts will find openings with lines that cater more to the mature traveler.

B. Choose several jobs which interest you and compare your qualifications to the required duties and responsibilities. You many find your previous work or education can easily translate into a job that offers worldwide travel. You'll also learn what skills or certifications you need to add to your resume to get aboard. Hot Tip: Practice public speaking whenever possible, study a foreign language or get your CPR or Lifesaving Certification.

C. Sell yourself!. Make it easy for the personnel director to see how you're qualified for a specific job. Get to know yourself - what you have to offer - Target your resume and cover letter towards one specific job - and show how your work experience, talents, skills and education directly relate to the new opportunity. Don't just list what you've accomplished - show how you can contribute to the passenger's cruise experience. Include on your resume: previous work experience, duties, responsibilities, awards, promotions and salary history. Include educational achievements, degrees and certifications, hobbies, awards and membership in organizations. Hot Tip: Apply early and often - but don't pester personnel by phone - send follow up letters and resume updates.

4. Are there short-term, holiday and summer jobs?Yes, the cruise industry hires year-round and seasonally. Most employees work for a period of six to nine months with one to two months off. Many departments add staff for holiday cruises, and peak sailings through winter and spring. Doctors and Nurses can find year round employment or assignments as brief as two to three months. Peak hiring times for youth counselors? Holidays and summer - perfect for students or teachers who love to travel. Hot Tip: (from a leading executive of Carnival Cruise Lines) List your specific dates of availability (ex. from May 15 to Sept. 1 ) so personnel knows how to schedule you. Tami teaches Kindergarten in Indianapolis during the school year. She travels as a youth counselor over her Christmas, spring & summer break. Karina saves her tips and salary from eight months work as a massage therapist - then backpacks across Europe for two months. David, a retired widower, now dances his way around the world as a gentleman host.
5. How's the Pay? Cruise ship pay compares to good jobs shore - Plus you save a lot of money because most expenses are left behind. On board ship your room and meals are included. No more rent, grocery, electric, or gas bills! You can bank your salary and tips, or blow it all in ports of call. You'll want to negotiate your pay based on your own salary history and demand for the job. Sample current pay ranges: Casino Manager: $2,000-3,000 per month revenue sharing. Gift Shop Retail Sales: $1,000-1,500 per month (commission included.) Hairstylist/Beautician: $1,000-1,300 per month (tips included) Shore Excursion Manager: $1,800 - $3,000 per month plus commission.

Job Descriptions of Waiter

Posted by Klungkung Hidroponik Saturday, November 30, 2013

Waiter Job Description

Check patrons' identification in order to ensure that they meet minimum age requirements for consumption of alcoholic beverages.

Collect payments from customers.

Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.

Take orders from patrons for food or beverages.

Check with customers to ensure that they are enjoying their meals and take action to correct any problems.

Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required.

Prepare checks that itemize and total meal costs and sales taxes.

Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.

Present menus to patrons and answer questions about menu items, making recommendations upon request.

Inform customers of daily specials.

Clean tables and/or counters after patrons have finished dining.

Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.

Explain how various menu items are prepared, describing ingredients and cooking methods.

Prepare tables for meals, including setting up items such as linens, silverware, and glassware.

Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.

Stock service areas with supplies such as coffee, food, tableware, and linens.

Garnish and decorate dishes in preparation for serving.

Fill salt, pepper, sugar, cream, condiment, and napkin containers.

Escort customers to their tables.

Describe and recommend wines to customers.

Bring wine selections to tables with appropriate glasses, and pour the wines for customers.

Wine label reading

Posted by Klungkung Hidroponik Friday, November 29, 2013

WINE LABEL READING

1. Wine maker or winery: The company or firm that made the wine or, in some cases, the wine's trademark name.

2. Appellation: The country or region where the grapes for this wine were grown. This may be as broad as "California" or as narrow as a specific vineyard like "Trittenheimer Altärchen." Note, however, that the California wine pictured here lists a more narrow appellation ("El Dorado County") and takes advantage of the option to denote its specific vineyard source ("Wylie-Fenaughty") as well. The German wine also mentions its region ("Mosel-Saar- Ruwer"). In most countries, wine-growing regions ("appellations") are defined by law, and wines made in these regions will carry legal language on the label such as "Appellation Controlée" in France or "Denominazione della Origine Contrallata (DOC)" in Italy. Most regulations allow up to 15 percent of the wine to be made from grapes grown outside the area.

3. Vintage: This is the year in which the grapes were harvested, not the year in which the wine was bottled, which for some wines may be years later. Note that some countries add the local word for "vintage" to the label: "Cosecha" in Spain, "Vendemmia" in Italian. (Most national wine laws require that at least 85 percent of the wine be harvested in the year of vintage; up to 15 percent may be blended in from other years.)

4. Variety: The specific kind of grapes from which the wine was made. Not all wines disclose varietal content. Most French and Italian wines do not do so, for example, because the wine laws require the wines of each region be made from traditional varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec in Bordeaux, for example; Sangiovese and others in the case of Chianti, and the indigenous grapes Obidiah and Merwah in the offbeat Lebanese white wine from Chateau Musar pictured under "Other." Most countries allow the use of some non-varietal grapes in the blend. In most states of the U.S., for example, only 75 percent of the wine's content must be of the named varietal. In Europe and Australia, the rule is usually 85 percent.

5. Ripeness: In a tradition known primarily in Germany and, in somewhat different form, Austria, some wines use special terminology to reflect the ripeness of the grapes and the quality of the finished wine. The German wine pictured, for instance, is a "Kabinett," the lowest ripeness l evel in "Qualitätswein mit Prädikat," the highest quality level. For more information on the German system, read John Trombley's excellent article, Knowing the German Quality System for Wines. Some German wine labels will also show "Trocken" ("Dry") or "Halbtrocken" ("Half Dry") to denote wines vinified to less natural sweetness.

6. Estate bottling and winery information: If the wine is "estate bottled" (made from grapes grown and harvested in the winery's own vineyards), this will be disclosed with language on the label such as the French "Mise en bouteille(s) au Chateau;" the German "Gutsabfüllung"; or the English "estate bottled" or "grown, produced and bottled."

7. Other required information: This may vary widely depending on national regulations. German wines, for example, carry an "Amptliche Prüfungs Nummer (AP Number)," the serial number it received during official testing (barely visible on the right in the pictured label). French wines may carry their ranking from traditional classifications (such as "Grand Cru" or "Premier Cru" on qualifying Burgundies). The back labels of wines sold in the U.S. are typically decked out with required consumer warnings such as the notorious "Surgeon General's Warning" and notices that the wines contain sulfites. Wine labels also carry small print disclosing the wine's approximate alcoholic content and the size of the bottle, as highlighted on several of the labels photos. Imported wines in the U.S. normally bear the name and other information about the company that imported the wine.

8. Optional information: Additional information that may range from winemaker's notes or detailed analytical and tasting information to advertising hype are often featured on labels, especially the back label. Not to mention the ubiquitous UPC bar code!

Wine glossary & terminology

Posted by Klungkung Hidroponik Tuesday, August 20, 2013

WINE GLOSSARY AND TERMINOLOGY

Acidity

A naturally occurring component of every wine the level of perceived sharpness a key element to a wine's longevity a leading determinant of balance.

Alcohol

The end product of fermentation technically ethyl alcohol resulting from the interaction of natural grape sugars and yeast generally above 12.5 percent in dry table wines.

Alsace

A highly regarded wine region in eastern France renowned for dry and sweet wines made from Riesling, Gewuerztraminer, Pinot Blanc, Pinot Gris, and others.

Amarone A succulent higher-alcohol red wine hailing from the Veneto region in northern Italy; made primarily from Corvina grapes dried on racks before pressing.

AOC

Appellation diOrigine Controlee, a French term for a denominated, governed wine region such as Margaux or Nuits-St.-Georges.

Aroma

A scent thatis a component of the bouquet or nose; i.e. cherry is an aromatic component of a fruity bouquet.

AVA

American Viticultural Area; a denominated American wine region approved by the Bureau of Alcohol, Tobacco, and Firearms.

Baccus

Bacchus

The Roman god of wine, known as Dionysus in ancient Greece; a hybrid white grape from Germany.

Balance

The level of harmony between acidity, tannins, fruit, oak, and other elements in a wine; a perceived quality that is more individual than scientific.

Barrel Fermented A process by which wine (usually white) is fermented in oak barrels rather than in stainless steel tanks; a richer, creamier, oakier style of wine.

Barrique

French for 'barrel,' generally a barrel of 225 liters.

Beaujolais

A juicy, flavorful red wine made from Gamay grapes grown in the region of the same name.

Beaujolais Nouveau

The first Beaujolais wine of the harvest; its annual release date is the third Thursday in November.

Blanc de Blancs

The name for Champagne made entirely from Chardonnay grapes.

Blanc de Noirs

The name for Champagne made entirely from red grapes, either Pinot Noir or Pinot Meunier, or both. Blend The process whereby two or more grape varieties are combined after separate fermentation; common blends include Cotes de

Rhone, red and white Bordeaux Blush

A wine made from red grapes but which appears pink or salmon in color because the grape skins were removed from the fermenting juice before more color could be imparted; more commonly referred to as rose.

Bodega

Spanish for winery; literally the 'room where barrels are stored.'

Body

The impression of weight on one's palate; light, medium, and full are common body qualifiers.

Bordeaux

A city on the Garonne River in southwest France; a large wine-producing region with more than a dozen subregions; a red wine made mostly from Cabernet Sauvignon, Merlot, and Cabernet Franc; a white wine made from Sauvignon Blanc and Semillon.

Botryt's Cinerea

A beneficial mold that causes grapes to shrivel and sugars to concentrate, resulting in sweet, unctuous wines; common botryt's wines include Sauternes, Tokay, and German beerenauslese.

Bouquet

The sum of a wine's aromas; how a wine smells as a whole; a key determinant of quality.

Breathe

The process of letting a wine open up via the introduction of air

Brix

A scale used to measure the level of sugar in unfermented grapes. Multiplying brix by 0.55 will yield a wine's future alcohol level.

Brut

A French term used to describe the driest Champagnes.

Burgundy

A prominent French wine region stretching from Chablis in the north to Lyons in the south; Pinot Noir is the grape for red Burgundy, Chardonnay for white.

Cabernet Franc

A red grape common to Bordeaux; characteristics include an herbal, leafy flavor and a soft, fleshy texture.

Cabernet Sauvignon

A powerful, tannic red grape of noble heritage; the base grape for many red Bordeaux and most of the best red wines from California, Washington, Chile, and South Africa; capable of aging for decades.

Cap

Grape solids like pits, skins, and stems that rise to the top of a tank during fermentation; what gives red wines color, tannins and weight.

Cava

Cava

Spanish for 'cellar,' but also a Spanish sparkling wine made in the traditional Champagne style from Xarello, Macabeo, and Parellada grapes.

Chablis

A town and wine region east of Paris known for steely, minerally Chardonnay.

Champagne A denominated region northeast of Paris in which Chardonnay, Pinot Noir, and Pinot Meunier grapes are made into sparkling wine.

Chaptalization

The process of adding sugar to fermenting grapes in order to increase alcohol.

Chardonnay Arguably the best and most widely planted white wine grape in the world.

Chateau

French for 'castle;' an estate with its own vineyards.

Chenin Blanc

A white grape common in the Loire Valley of France.

Chianti

A scenic, hilly section of Tuscany known for fruity red wines made mostly from Sangiovese grapes.

Claret

An English name for red Bordeaux.

Clos

Pronounced 'Cloh,' this French word once applied only to vineyards surrounded by walls.

Color

A key determinant of a wine's age and quality; white wines grow darker in color as they age while red wines turn brownish orange.

Cooperative

A winery owned jointly by multiple grape growers.

Corked

A wine with musty, mush roomy aromas and flavors resulting from a cork tainted by TCA (trichloroanisol).

Crianza

A Spanish term for a red wine that has been aged in oak barrels for at least one year.

Cru

A French term for ranking a wineis inherent quality, i.e. cru bourgeois, cru classe, premier cru, and grand cru.

Decant

Decant

The process of transferring wine from a bottle to another holding vessel. The purpose is generally to aerate a young wine or to separate an older wine from any sediment.

Denominacion de Origen

Spanish for 'appellation of origin;' like the French AOC or Italian DOC. Denominazione di Origine Controllata Italian for a controlled wine region; similar to the French AOC or Spanish DO.

Disgorge

The process by which final sediments are removed from traditionally made sparkling wines prior to the adding of the dosage.

Dosage

A sweetened spirit added at the very end to Champagne and other traditionally made sparkling wines. It determines whether a wine is brut, extra dry, dry, or semisweet.

Douro

A river in Portugal as well as the wine region famous for producing Port wines.

Dry

A wine containing no more than 0.2 percent unfermented sugar.

Earthy

A term used to describe aromas and flavors that have a certain soil-like quality.

Enology

The science of wine production; an enologist is a professional winemaker; an enophile is someone who enjoys wine.

Fermentation

The process by which sugar is transformed into alcohol; how grape juice interacts with yeast to become wine.

Filtration

The process by which wine is clarified before bottling.

Fining

Part of the clarification process whereby elements are added to the wine, i.e. egg whites, in order to capture solids prior to filtration.

Fortified Wine

A wine in which brandy is introduced during fermentation; sugars and sweetness are high due to the suspended fermentation.

Fume Blanc

A name created by Robert Mondavi to describe dry Sauvignon Blanc.

Gamay

A red grape exceedingly popular in the Beaujolais region of France.

Gewuerztraminer

Gewuerztraminer

A sweet and spicy white grape popular in eastern France, Germany, Austria, northern Italy, and California.

Graft

A vineyard technique in which the bud-producing part of a grapevine is attached to an existing root.

Gran Reserva

A Spanish term used for wines that are aged in wood and bottles for at least five years prior to release.

Grand Cru

French for 'great growth;' the very best vineyards.

Green

A term used to describe underripe, vegetal flavors in a wine.

Grenache

A hearty, productive red grape popular in southern France as well as in Spain, where it is called Garnacha.

Gruener Veltliner

A white grape popular in Austria that makes lean, fruity, racy wines.

Haut

A French word meaning 'high.' It applies to quality as well as altitude.

Hectare

A metric measure equal to 10,000 square meters or 2.47 acres.

Hectoliter

A metric measure equal to 100 liters or 26.4 gallons.

Herbaceous

An aroma or flavor similar to green; often an indication of underripe grapes or fruit grown in a cool climate.

Hollow

A term used to describe a wine that doesn’t have depth or body.

Hybrid

The genetic crossing of two or more grape types; common hybrids include Mueller-Thurgau and Bacchus

Ice Wine

From the German eiswein, this is a wine made from frozen grapes; Germany, Austria and Canada are leading ice wine producers.

Jeroboam

An oversized bottle equal to six regular 750 ml bottles.

Kabinett

A German term for a wine of quality; usually the driest of Germany is best Rieslings.

Kosher

A wine made according to strict Jewish rules under rabbinical supervision.

Labrusca

Grape types native to North America such as Concord and Catawba.

Late Harvest

A term used to describe dessert wines made from grapes left on the vines for an extra long period, often until botrytis has set in.

Lees

Heavy sediment left in the barrel by fermenting wines; a combination of spent yeast cells and grape solids.

Legs

A term used to describe how wine sticks to the inside of a wineglass after drinking or swirling.

Loire

A river in central France as well as a wine region famous for Chenin Blanc, Sauvignon Blanc, and Cabernet Franc.

Maceration

The process of allowing grape juice and skins to ferment together, thereby imparting color, tannins, and aromas.

Madeira

A fortified wine that has been made on a Portuguese island off the coast of Morocco since the fifteenth century.

Maderized

Stemming from the word Madeira, this term means oxidization in a hot environment.

Magnum

A bottle equal to two regular 750 ml bottles.

Malbec

A hearty red grape of French origin now exceedingly popular in Argentina.

Malolactic Fermentation

A secondary fermentation, often occurring in barrels, whereby harsher malic acid is converted into creamier lactic acid.

Medoc

A section of Bordeaux on the west bank of the Gironde Estuary known for great red wines; Margaux, St.-Estephe, and Pauillac are three leading AOCs in the Medoc.

Merlot

A lauded red grape popular in Bordeaux and throughout the world; large amounts of Merlot exist in Italy, the United States, South America, and elsewhere.

Must

Crushed grapes about to go or going through fermentation.

Nebbiolo

A red grape popular in the Piedmont region of northwest Italy; the grape that yields both Barolo and Barbaresco.

Negociant

A French term for a person or company that buys wines from others and then labels it under his or her own name; stems from the French word for 'shipper.'

Nose

Synonymous with bouquet; the sum of a wine's aromas.

Oaky

A term used to describe woody aromas and flavors; butter, popcorn, and toast notes are found in 'oaky' wines.

Organic

Grapes grown without the aid of chemical-based fertilizers, pesticides, or herbicides.

Oxidized

A wine that is no longer fresh because it was exposed to too much air.

An indication of a wine's acidity expressed by how much hydrogen is in it.

Phylloxera

A voracious vine louse that over time has destroyed vineyards in Europe and California.

Piedmont

An area in northwest Italy known for Barolo, Barbaresco, Barbera, Dolcetto, and Moscato.

Pinot Blanc

A white grape popular in Alsace, Germany, and elsewhere.

Pinot Gris

Also called Pinot Grigio, this is a grayish-purple grape that yields a white wine with a refreshing character.

Pinot Noir

The prime red grape of Burgundy, Champagne, and Oregon.

Pinotage

A hybrid between Pinot Noir and Cinsault thatis grown almost exclusively in South Africa.

Plonk

A derogatory name for cheap, poor-tasting wine.

Pomace

The mass of skins, pits, and stems left over after fermentation; used to make grappa in Italy and marc in France.

Port

A sweet, fortified wine made in the Douro Valley of Portugal and aged in the coastal town of Vila Nova de Gaia; variations include Vintage, Tawny, Late Bottled Vintage, Ruby, White, and others.

Premier Cru

French for 'first growth;' a high-quality vineyard but one not as good as grand cru.

Press

The process by which grape juice is extracted prior to fermentation; a machine that extracts juice from grapes.

Primeur (en)

A French term for wine sold while it is sill in the barrels; known as 'futures' in English-speaking countries.

Pruning

The annual vineyard chore of trimming back plants from the previous harvest.

Racking

The process of moving wine from barrel to barrel, while leaving sediment behind.

Reserva

A Spanish term for a red wine that has spent at least three years in barrels and bottles before release.

Reserve

A largely American term indicating a wine of higher quality; it has no legal meaning.

Rhone

A river in southwest France surrounded by villages producing wines mostly from Syrah; the name of the wine-producing valley in France.

Riddling

Riddling

The process of rotating Champagne bottles in order to shift sediment toward the cork.

Riesling

Along with Chardonnay, one of the top white grapes in the world; most popular in Germany, Alsace, and Austria.

Rioja

A well-known region in Spain known for traditional red wines made from the Tempranillo grape.

Rose

French for pink, and used to describe a category of refreshing wines that are pink in color but are made from red grapes.

Sancerre

An area in the Loire Valley known mostly for wines made from Sauvignon Blanc.

Sangiovese

A red grape native to Tuscany; the base grape for Chianti, Brunello di Montalcino, Morellino di Scansano, and others.

Sauternes

A sweet Bordeaux white wine made from botrytized Semillon and Sauvignon Blanc.

Sauvignon Blanc

A white grape planted throughout the world; increasingly the signature wine of New Zealand.

Semillon

A plump white grape popular in Bordeaux and Australia; the base for Sauternes.

Sherry

A fortified wine from a denominated region in southwest Spain; styles include fino, Manzanilla, oloroso, and amontillado.

Shiraz

The Australian name for Syrah; also used in South Africa and sparingly in the United States.

Silky

A term used to describe a wine with an especially smooth mouth feel.

Solera

The Spanish system of blending wines of different ages to create a harmonious end product; a stack of barrels holding wines of various ages.

Sommelier

Technically a wine steward, but one potentially with a great degree of wine knowledge as well as a diploma of sorts in wine studies.

Spicy

A term used to describe certain aromas and flavors that may be sharp, woody, or sweet.

Split

A quarter-bottle of wine; a single-serving bottle equal to 175 milliliters.

Steely A term used to describe an extremely crisp, acidic wine that was not aged in barrels.

Stemmy

A term used to describe harsh, green characteristics in a wine.

Super Tuscan

A red wine from Tuscany that is not made in accordance with established DOC rules; often a blended wine of superior quality containing Cabernet Sauvignon and/or Merlot.

Supple

A term used to describe smooth, balanced wines.

Syrah

A red grape planted extensively in the Rhone Valley of France, Australia, and elsewhere; a spicy, full and tannic wine that usually requires aging before it can be enjoyed.

Table Wine

A term used to describe wines of between 10 and 14 percent alcohol; in Europe, table wines are those that are made outside of regulated regions or by unapproved methods.

Tannins

Phenolic compounds that exist in most plants; in grapes, tannins are found primarily in the skins and pits; tannins are astringent and provide structure to a wine; over time tannins die off, making wines less harsh.

Tempranillo

The most popular red grape in Spain; common in Rioja and Ribera del Duero.

Terroir

A French term for the combination of soil, climate, and all other factors that influence the ultimate character of a wine.

Tokay

A dessert wine made in Hungary from dried Furmint grapes.

Trocken

German for 'dry.'

Varietal

A wine made from just one grape type and named after that grape; the opposite of a blend.

Veneto

A large wine-producing region in northern Italy.

Vin Santo

Sweet wine from Tuscany made from late-harvest Trebbiano and Malvasia grapes.

Vintage

A particular year in the wine business; a specific harvest.

Viognier

A fragrant, powerful white grape grown in the Rhone Valley of France and elsewhere.

Viticulture

The science and business of growing wine grapes.

Yeast

Organisms that issue enzymes that trigger the fermentation process; yeasts can be natural or commercial.

Yield

The amount of grapes harvested in a particular year.

Zinfandel

Zinfandel

A popular grape in California of disputed origin; scientists say it is related to grapes in Croatia and southern Italy.