A. An Icelandic delicacy made from whale meat
B. A handmade Italian pasta served in mutton broth
C. A French-style soufflé filled with quail eggs and crème fraiche
D. A Nordic side dish with potatoes and commonly served with Swedish meatballs
Futures
See EN PRIMEUR The following content is accessible for members only, please sign in.Full-Bodied
Having pronounced weight on the palate. Full-bodied wines are to LIGHT-BODIED The following content is accessible for members only, please sign in.Fruity
A catchall term for the pronounced flavor or AROMA that comes from the wine grapesThe following content is accessible for members only, please sign in.Fruit
The part of a wine’s AROMA and flavor that comes from grapes.The following content is accessible for members only, please sign in.Front Palate
It might seem like the term front plate refers to the front of the mouth,The following content is accessible for members only, please sign in.Frizzante
Slightly fizzy,The following content is accessible for members only, please sign in.Free Run
The juice that runs—freely—simply as the result of the weightThe following content is accessible for members only, please sign in.Foxy
An odd descriptive term (having nothing to do with foxes, or sex appeal, for that matter) The following content is accessible for members only, please sign in.Foudre
Large woodenThe following content is accessible for members only, please sign in.
The Canelé’s Winemaking Roots
Instantly recognizable by its dark, caramelized crust and soft, custardy center, the canelé is Bordeaux’s iconic pastry. The pastry was born in the 18th century as a “byproduct” of winemaking. The following content is accessible for members only, please sign in.
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