A list of food items each priced separately.

A dish prepared with olive oil, garlic and chopped parsley.

Abbreviation for Appellation d'Origine Contrôlée, literally a wine whose Appellation is of controlled origin, as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by which it may be made. The regulations are administered by the Institut National des Appellations d'Origine, or INAO.

Abbreviation for Amtliche Prüfnummer, the official testing number displayed on a German wine label that shows that the wine was tasted and passed government quality control standards.

This is a popular general-purpose preparation for food and beverage recipes made by the C.W. Abbott Co. of Baltimore, Maryland.

An apricot liqueur made by Garnier from France.

An anise-flavored, high strength liqueur once banned due to the alleged toxic effects of wormwood, which reputedly turned the brains of heavy users to mush. Pernod and Ricard are the two best known substitutes; neither one contains wormwood.

The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp - having disproportionately high levels of acidity - or too flat - having disproportionately low levels of acidity.

To give a dish or liquid a slightly acidic, tart or piquant taste by adding lemon juice, vinegar or unripened fruit juice. For example, acidulate fresh cream by adding lemon juice to produce sour cream.

A tasting term for a wine with overly pronounced acidity, this is often apparent in cheap red wines.

A beverage from the Netherlands resembling eggnog and made with brandy and egg yolks. Its alcoholic strength ranges from 15% to 18%. Also spelled Advockaat.

A synonym for sift; to pass ingredients through a fine-mesh device to break up large pieces and to incorporate air into the ingredients to make them lighter.

A chocolate-coconut cordial made in Sierra Leone.

A tasting term for the taste left on the palate after wine has been swallowed.

A process for tenderising meats by keeping them at a temperature between 00C and 20C for a period of time. This allows enzymes to break down the tough connective tissues.

A barrel, often made of oak, used to age wine or distilled spirits.

Popular in Spain, it means "Burning water" a most appropriate name for this generally high-powered brandy-like spirit.

Garlic mayonnaise originating from the south of France to be eaten with hot and cold boiled vegetables, fish and snails.

Eau-de-vie made from red mountain cranberry.

"To the tooth," in Italian. The pasta is cooked just enough to maintain a firm, chewy texture.

Italian term meaning "to the tooth".

Generally refers to ethanol, a chemical compound found in alcoholic beverages. It is also commonly used to refer to alcoholic beverages in general.

A white sauce that contains egg yolk.

The wine used by the Catholic Church in celebrations of the Eucharist.

Various substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures.

Garnished or prepared with almonds.

A generic liqueur invented from Italy and made from apricot pits and herbs, creating an almond flavor.

A bitter formulation of cinchona bark, oranges, and gentian, once popular as an aperitif, taken neat or mixed with vermouth, a dash of grenadine, or a soft drink. Made in France by Picon & Co. at Levallois Perret.

An amber, medium-dry sherry with a nutty flavor, it makes an excellent apéritif or mixed-drink ingredient.

A type of ceramic vase, used for transporting and storing wine in ancient times.