Showing posts from February, 2014

Grape Varieties

Agiorgitiko (Red) (St George) Red-wine grape native to Greece. Used to produce intense, fruity wine in dry and sweet versions. Also blended with Cabernet Sauvignon to create a wine capable of aging well.
Aglianico (Red) Underrated, lots of weighty, berry flavours. The grape is also used to make good bronze-coloured rosé-style wine. Italy
Albariño (White) (Alvarinho) Used to create a serious varietal wine with pleasant citrus fruit aroma. Fashionable and expensive in Spain. Portugal, Spain
Aligoté (White) Burgundy’s second-rank white grape. Used to make a superior white wine, with little or no aging ability and best drunk young, for blending or as a good dry wine in the better vintage. France, E Europe, N America
Arinto (White) Naturally high acidity, therefore always lemony-fresh and tangy. Used in the production of Portugal’s ‘vinho-verde’ wines. Portugal
Arneis (White) Aromatic, high-priced grape, lacking sufficient acidity to age well. Italy, Australia
Baga (Red) (Tinta Bairrada) Produces acidi…


ABRICOTINE An apricot liqueur made in France ABSINTHE Absinthe reached its peak of popularity and notoriety around the end of the nineteenth century and is now illegal not only in the United States but in Switzerland, the place of its origin. Absinthe is actually a green-hued cordial with aniseed (licorice) flavor. The ingredient that caused all the fuss was wormwood (actually deleterious only when taken in immense doses). Pernod, Abisinte, Abson, Anisette, Ojen, and Oxygene are its modern, safe, respectable substitutes. ABSOLUT A high quality vodka of swedish manufacture, most commonly and appropriately taken unmixed. Now available flavored with lemon, blackberry, and peppers. ADVOKAAT A bottled egg nog mixture made with brandy and eggs that originated in the netherlands. AMARETTO An after-dinner liqueur with an almond flavor that is made in Italy from apricot kernels. The original amaretto, Amaretto di Saronne, was first made in Saronne, Italy, in 1525. AMER PICON A bitter French cordial…


Abbey Commercial Belgian beers licensed by abbeys. Not to be confused with Trappist ales.
Adjuncts Materials, like rice, corn and brewing sugar, used in place of traditional grains for cheapness or lightness of flavor.
Ale The oldest beer style in the world. Produced by warm or top fermentation.
Alt Dark brown top-fermenting beer from Düsseldorf.
Alpha acid The main component of the bittering agent in the hop flower.
Attenuation The extent to which brewing sugars turn to alcohol and carbon dioxide.
Beer Generic term for an alcoholic drink made from grain. Includes both ale and lager.
Bitter British term for the pale, amber or copper-colored beers that developed from the pale ales in the 19th century.
Bock or Bok Strong beer style of The Netherlands and Germany.
Bottle-conditioned Beer that undergoes a secondary fermentation in the bottle.
Brew kettle