A tall narrow mouthed glass commonly used for the drinking of champagne or other sparkling wines. Also applied to the tall thin bottles common to Alsace.
Guidelines to Wine and Food Pairings (courtesy of Jordan Vineyard & Winery, Healdsburg, California) Harmony and Balance: One should keep in mind the simple idea of harmony between the food to be eaten and the wines to be served. Our philosophy of matching...
In France, a term meaning "strong." It means that there is a high level of alcohol.
Wines which have had their alcohol content raised to the 17 to 24 percent level through the addition of grape brandy or neutral spirits. Examples include dry sherries, ports, cream sherries and some muscats.
The term applied to the (old) tradition of stomping grapes with the feet. The purpose of foulage was to break the skins of the grapes in order to allow for a greater flow of juice. This also helps promote a faster start to the fermentation process.
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