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Vintage from Oxford Companion to Wine by Jancis Robinson
vintage can either mean the physical process of grape-picking and winemaking, for which see harvest, or it can mean the year or growing season which produced a...
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light-aroma-style baijiu | The Oxford Companion to Spirits & Cocktails | Spirits & Distilling
is a spirit made from sorghum. Traditionally the grain is fermented in pots placed just below ground level to maintain a steady temperature, though today it is...
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maître de chai | The Oxford Companion to Spirits & Cocktails | Spirits & Distilling
, the French term for “cellarmaster,” is commonly used to refer to the person who oversees the aging and blending of brandies such as cognac and Armagnac. See...
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Caol Ila | The Oxford Companion to Spirits & Cocktails | Spirits & Distilling
, the largest-volume malt whisky distillery on the Scottish island of Islay, was built in 1846 by Hector Henderson on the Sound of Islay, from which the...
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Kräusening | The Oxford Companion to Beer | Craft Beer & Brewing
is a German term for the addition of actively fermenting wort as an inoculant to induce fermentation in a different batch of wort or beer. If this method is...
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Botrytized from Oxford Companion to Wine by Jancis Robinson
botrytized or botrytis-affected, wines are those made from white grapes affected by the benevolent form of botrytis bunch rot, known in English as noble rot....
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cleaning in place (CIP) | The Oxford Companion to Beer | Craft Beer & Brewing
refers to methods used to clean the interior surfaces of pipes, vessels, and tanks without disassembly and often without manual labor. Before CIP became...
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Bix | The Oxford Companion to Spirits & Cocktails | Spirits & Distilling
is a San Francisco bar and restaurant founded in 1988 by local restaurateur Douglas “Bix” Biederbeck (1952– ) and known for the elegant, formal bar service and...
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Rosemary from Oxford Companion to Food by Alan Davidson
rosemary Rosmarinus officinalis, one of the most prized culinary herbs, is a common wild plant of Mediterranean hillsides, but will also grow as far north as...
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Navarin from Oxford Companion to Food by Alan Davidson
navarin a sort of stew of lamb or mutton containing vegetables. During the winter months these will standardly be potatoes and onions, but in the spring the...
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Phylloxera from Oxford Companion to Wine by Jancis Robinson
This small yellow root-feeding aphid has probably had a more damaging impact on wine production than any other vine pest, or any vine disease. It attacks only...
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Grey Rot from Oxford Companion to Wine by Jancis Robinson
grey rot, sometimes known as grey mould and sometimes just rot, the malevolent form of botrytis bunch rot and one of the most harmful of the fungal diseases...
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The Whisky Sour | The Oxford Companion to Spirits & Cocktails | Spirits & Distilling
is a cocktail composed of whisky (usually, but not always, American bourbon or rye), lemon juice, and sugar (some recipes also call for egg white). Although it...
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The Vesper | The Oxford Companion to Spirits & Cocktails | Spirits & Distilling
is a cocktail consisting of gin, vodka, and the French aperitif Lillet (formerly known as Kina Lillet). It was the first cocktail ordered by James Bond in the...
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A flag | The Oxford Companion to Spirits & Cocktails | Spirits & Distilling
garnish usually consists of a half slice of orange and a maraschino cherry pinned together with a toothpick and positioned on top of a sour cocktail, often a...
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Milwaukee, WI, | The Oxford Companion to Beer | Craft Beer & Brewing
is a city of about 600,000 people on the southwestern shore of Lake Michigan and is the most populous city in the state of Wisconsin. Madison is the capitol of...
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Ginger from Oxford Companion to Food by Alan Davidson
ginger the name of the plant Zingiber officinale, and of its rhizomes. These are mainly consumed in the fresh (‘green’) state in the countries where they grow,...
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