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
Ruby Cabernet
A cross of cabernet sauvignon and carignan, created in 1936 by The following content is accessible for members only, please sign in.Roussanne (rue-SAHN)
A variety of France’s northern Rhône, appreciated for its greater The following content is accessible for members only, please sign in.Rotgipfler (ROT-gip-flur)
Austrian variety, the result of a natural cross between roter veltliner and The following content is accessible for members only, please sign in.Roter Veltliner (ROW-ter velt-LEEN-er)
Ancient, rather rare Austrian variety that can make powerful spicy The following content is accessible for members only, please sign in.Rossese (roh-SEH-zeh)
The name rossese is used in Liguria, Italy, for several different varieties. The The following content is accessible for members only, please sign in.Rondinella (ron-dih-NELL-a)
With corvina and molinara, used to make the powerful Italian wine The following content is accessible for members only, please sign in.Rolle (ROLL)
Native to Italy where it is known as vermentino. Grown in southern France, The following content is accessible for members only, please sign in.Robola (row-BO-la)
Grown principally on several Ionian islands of Greece. Makes The following content is accessible for members only, please sign in.Roditis (row-DEE-tis)
Old Greek variety with pink berries that has beget many clones. While no The 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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