CULINARY GLOSSARY

Blending (French coupage) is the art of combining different wines, varieties, or vintages into one balanced, harmonious wine.

Cabernet Sauvignon is a noble red grape variety yielding full-bodied, tannic wines of long ageing.

Merlot is a popular red grape variety yielding soft, velvety wines with fruity aromas.

Nalyvka is a sweet Ukrainian fruit-and-berry alcoholic drink of medium strength: traditionally the berries were fermented with sugar; today…

Pinot Noir is a capricious red variety yielding elegant, light wines with a subtle red-berry aroma.

Riesling is a noble white grape variety yielding aromatic, high-acidity wines from dry to sweet.

Sauvignon Blanc is an aromatic white grape variety yielding fresh, lively wines with high acidity and herbaceous notes.

Tannins are natural compounds from grape skins, seeds, and oak that give wine astringency and structure.

Wine aeration is the saturation of wine with oxygen before serving, opening its aroma and softening its flavour.