Santé: The Magazine of Restaurant Wine & Spirits Management, Volume 12On-Premise Communications, 2008 - Alcohol |
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acidity alcohol apple aromas and flavors balanced bartenders berry beverage black cherry black fruit blackberry blends bodied with aromas bottles Brands Cabernet Franc Cabernet Sauvignon cachaça California call for pricing caramel Chardonnay cheese chicken chocolate citrus cocktail color cooking creamy crisp cuisine culinary dishes drink executive chef floral fresh Full bodied grapes Grilled guests hints ingredients kitchen lemon Light bodied Liqueur long finish Malbec Medium bodied Medium to full menu Merlot milk Mixologist moderate mouth-feel Napa Valley nose notes orange palate Palm Bay peach pear pepper Petit Verdot Petite Sirah Pinot Noir pork premium prestige raspberry recipes restaurant rich Riesling ripe roasted Russian River Valley salad salt Santé sauce Sauvignon Blanc shrimp smooth sommelier Sonoma County Spain spice spicy spirits staff sweet Syrah tannins taste Tempranillo texture toasted vanilla Vineyards 2005 Viognier vodka winemaking Winery wines are 100 Zinfandel