Gaillac AOP is a small wine district in southwestern France, near the city of Toulouse. Red wines are the most widely produced here, with whites, a small production of rosés and sparkling wines also a part of the local industry.

Grapes used in the reds are Syrah and two local cultivars, Duras and Fer Servadou, with Bordeaux varieties such as Cabernet Sauvignon and Merlot being used in lesser quantities. There is also a light red known as premeur made solely from Gamay, meant for consumption within the first year. Pair these reds with lighter game birds, poultry and lightly aged cheeses.

The whites are produced from Muscadelle and local varieties Len d l’El and Mauzac. These are lighter whites with good acidity and distinct earthy, spicy notes. Pair these with salads, seafood and tangy cheeses.

Sparkling Gaillac is made from Mauzac; there are also some dessert wines made here (vendanges tardives), principally from Len d l’El and Ondenc.

Languedoc AOP covers red, white and rosé wines made in the Languedoc-Roussillon wine region in southern France, near the Mediterranean Sea and the border with Spain; Montpellier is a major city in this area.

About three-quarters of the wines produced here are red, with principal varieties being Grenache, Syrah and Mourvedre; a typical Languedoc red is the so-called Rhone blend of these varieties (rosés are also made from these varieties). These reds are medium-bodied with plum and cherry fruit, soft tannins balanced acidity; these are immediately drinkable and work well with all sorts of meats, casseroles and stews.

Whites are produced from Grenache Blanc, Clairette, Bourboulenc, as well as Rhone varieties such as Viognier, Marsanne and Roussanne. These are perfumed whites with tropical fruit flavors and moderate to good acidity; these are often consumed on their own or with certain seafood dishes.

There are also 3 types of sparkling wines made in the Languedoc, but they are rather simple and rarely seen outside their home. The tasty rosés are the most popular, along with the red wines; dry and fruit-forward, these rosés have good character and can be paired with numerous dishes or enjoyed in the summer on their own. (Wine/Appellations)

Finishing hop redolent with passionfruit & peach and a clean citrus character used in IPAs and Pale Ales and is generally identified as the character of "Australian" brews. May also be used for bittering. Similar to Citra, Amarillo, and Centennial. Commercial examples of Galaxy include: Australian Brewery Pale Ale, Schlafly Tasmanian IPA, Clown Shoes Galactica. (Beer/Hops)

Widely used bittering hop, also used for its clean, mellow citrus aromas (pineapple, lime, grapefruit, gooseberry) with some "cat pee" character. Used in Stouts, Bitters, ESBs, Barley Wines, etc. Similar to Nuggest, Columbus, and Brewer's Gold. Commercial examples of Galena include: Troegs Nitro Chocolate Stout, Grand Teton Bitch Creek, Ballast Point Tongue Buckler. (Beer/Hops)

The wine region of Galilee is a large area encompassing more specific growing areas including Golan Heights, upper Galilee, and Lower Galilee. This is a high elevation location with rocky elevations well over 1500 feet. Wines made here are typically fresh and vibrant. Today, the focus is put more on European varieties such as Chardonnay, Sauvignon Blanc, Southern French red varieties and market-friendly Cabernet Sauvignon, Merlot and Syrah. (Wine/Appellations)

Gamay is the "other" red in Burgundy, well behind Pinot Noir in reputation. It is related to Pinot Noir, but is higher in acidity with very soft tannins and pronounced, distinctive grapey notes with hints of lilac, peach and strawberry. It is most famous bottled as Beaujolais; and Beaujolais Nouveau, the release of the first wine from the Northern Hemisphere, has done much to ensure its being widely consumed every November at tables around the world. Fresh, fruity, and easy drinking, Gamay is the quintessential red quaffer. While it is grown here-and-there in the New World, Gamay is largely a European specialty. (Wine/Grapes)

Gattinara is a DOCG (as of 1990) located in the north of Piedmont, some 50 miles northeast of Turin. The wines are made from Nebbiolo, though producers can include as much as ten percent of Bonarda in the blend. This is, along with Carema, the coolest-climate region within Piedmont for Nebbiolo. At one point the wines even had a better reputation than those produced in Barolo, but the climate is much more variable.

Stony, volcanic soils contribute to the ripening and in warmer years Gattinara can be a hauntingly perfumed wine with a lighter, more-accessible structure than Barolo. It is widely described as Piedmont's "most feminine" expression of the grape. Many examples are exported, and a wine from a well chosen producer in a good vintage can provide excellent value vis-a-vis Barolo. (Wine/Appellations)

Gavi, or Cortese di Gavi is one of Piedmont's premier white wines and was elevated to DOCG status in 1998. The wine is produced from 100% Cortese grapes grown in extensive vineyards around the town of Gavi in the rugged hills of far southern Piedmont near the Ligurian border. A full 3,600 acres are under vine and these produce a shade over one million cases per year. While the vast majority of Cortese is bottled as a table wine, a handful of producers bottle a spumante version made in a full Methode Champenoise style.

While it is true that Piedmont is noted primarily for its great red wines, Gavi can be an excellent white. Cortese tends to have a full impression in the mouth and the Italians tend to liken it to Chardonnay. Indeed, some are made in an international style with barrel aging and malolactic fermentation. More traditional unoaked styles are preferred locally, particularly in the restaurants of Genoa, where Gavi is coveted as a traditional accompaniment to the rich local seafood. (Wine/Appellations)

The Gavi DOCG production zone is situated in the province of Alessandria, in southern Piedmont, not far from the Liguria region. There are eleven communes in this zone, most notably, for which the wine is named. Gavi is produced entirely from the Cortese grape; the word means courteous and certainly this is a friendly agreeable dry white wine.

The typical style is steel aged that results in a pleasant white that has pear and melon notes; a few producers do age their Gavi in oak barrels to give the wine added texture. This is a warm area, but being so close to Liguria and the sea, temperatures are never too hot, and nighttime temperatures are cool, resulting in an ideal balance for the vines.

While the dry version is the most representative, there are also sparkling and passito offerings made. Once quite popular in the US in the 1980s, Gavi has lost a great deal of market share, due to the popularity of Pinot Grigio as well as another Piemontese white, Arneis. While there are inexpensive versions on retail shelves that do nothing to bring attention to Gavi, there are examples from artisan producers that are quite distinctive and can stand up to lighter game as well as rich seafood; these examples can also age for up to a decade. (Wine/Appellations)

Geisenheim is a town in the Rheingau of Germany. It is known for its school of Viticulture, the most important in Germany and one of the most important in the world. Its vineyards also produce wines of outstanding quality in most years. (Wine/People and Places)

Generic wine is everyday, low price blended wine of ordinary quality, without any varietal or other special characteristics. (Wine/Classification & Attributes)

Generous is a tasting term which means that the wine is rich, generally high in alcohol (but not hot tasting) and has a full body. It can also refer to the intensity and quality of its aromas and flavors. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Genshu literally means “cask strength”, and is used to describe sake that has not been diluted. All saké is fermented at 20% alcohol and most have distilled water added to lower the alcohol content to 14-16%. Genshu saké is very full bodied/flavored and should be paired with dishes that are similarly robust in nature. (Sake/Classification & Attributes)

Georgia, the former Soviet state situated just north of Turkey and Azerbaijan, is considered by many to be the birthplace of viticulture and winemaking, with the history in this business dating as far back as 6000 years.

Today, vineyards are planted throughout the country, with more than 500 indigenous varieties represented. The most famous are Rkatsieli, a hearty white variety with very good acidity that is used in production of dry and sweet wines, and Saperavi, a deeply colored red with good acidity and notable spice. Food partners for these wines include pork and seafood for Rkatsieli, while pastas and grilled lamb are quite suitable for Saperavi.

Fortified wines are an important part of production in Georgia, with alcohol levels around 19%; these wines are generally medium-sweet. Among the best known are Anaga, a Madeira-like wine, Marabada and Taribana, more port-like in their approach.

One of the most notable features of winemaking in Georgia is the use of large stoneware vessels known as Kvevris; these containers are used for aging wine underground. These certainly were the basis of other regions around the world using amphorae or terra cotta containers for aging wines. (Wine/Appellations)

While few people think of wine emerging from the southern American state of Georgia, it is one of the largest producing states in the south. As this is a rather warm climate in the summer, vineyards must be planted at higher elevations – over 1200 feet – to preserve acidity.

There are currently approximately 20 wineries in the state of Georgia, with a wide variety of wines produced, ranging from Pinot Gris, Merlot and Cabernet Sauvignon to sweet wines, both red and white, that are often blends of several varieties. Blush wines are also quite popular. These are easy drinking wines with balanced acidity that are meant for early to mid-term consumption. As wine styles are often sweet here, they pair especially well with spicy barbecue and desserts. (Wine/Appellations)

Geraniol is a rose-like floral, citric aromatic compound found in some hops (Cascade, Citra, Centenniel, etc.), some fruits/flowers, and is can be a product of barrel aging. (Beer,Wine,Spirits,Sake,Mead/Chemistry & Flaws)

Germany is one of the world's great wine producing nations, known for its striking white wines, especially its Rieslings, which are among the finest in the world. However, there are also excellent examples of several other white varieties, such as Weissburgunder (Pinot Blanc), Grauburgunder (Pinot Gris) and Sauvignon Blanc, while Spatburgunder (Pinot Noir) has become an important wine for Germany, especially over the past decade.

While German wines have long been considered among the world's finest, their market share has dwindled over the past thirty or forty years, as consumers have turned to dryer white wines, and of course, powerful reds from California and France that are regularly praised by influential wine critics. Many consumers don't even consider German wines, as their image of them is that they are sweet, which is not a buzzword these days. However, the finest German wines are worthy of every wine lover's attention.

Regarding sweetness, there are more examples today of dry German Rieslings; these are labeled as trocken, while the word feinherb refers to a wine that is "almost dry." The German knew that they needed to make the world understand that they do produce dry wines, and while these wines are of premium quality, the efforts to make consumers understand this has not been that successful to date.

What makes Germany so distinctive in the world of wine is a combination of climate and geography. The vineyards, located primarily in the western reaches of the country, are beautifully situated along the slopes of local rivers, most prominently, the Rhine and the Mosel; the Saar and the Ruwer rivers, tributaries of the Mosel, are also locales for plantings. These vineyards are located between the 47th and 49th latitude, making them some of the most northerly wine regions in the world. These are moderate climates, where full ripening can be difficult in cold years. This white varieties dominate in Germany, as approximately two-thirds of German wines are white.

The fact that Germany has such a cool climate means that vineyards are planted on hillsides; this in order to capture as much of the late afternoon sun as possible. Some of the most beautiful scenes in all of viticulture are images of vineyards along the Rhine and Mosel Rivers. These plantings are quite steep; in fact, some vineyards along the Mosel have a slope of 65 degrees, the most severe found anywhere in the world. This ensures excellent drainage, while the river soils, imbued with slate, add a distinct minerality to the wines.

As mentioned, Spatburgunder, especially in regions such as the Rheinhessen and Nahe, are important wines for Germany; with the finest single vineyard wines being of exceptional quality. These are deeply colored wines with intense aromas, rich spice and very good acidity; these are made to age, for perhaps as long as a decade or more. Germany has sent a clear message with these wines that their is more to German wines than white.

Today, Germany is among the top ten wine producing nations, and sales, while not what they were in the 1970s or '80s, are still quite strong. Now Germany needs to get the message across about their wine industry, especially as far as variety. The message of quality in Germany comes across loud and clear; German wines are among the finest in the world. (Wine/Appellations)

Germany is a historic brewing country known for its Bavarian Purity Law of 1516 (Reinheitsgebot).
(Beer/People and Places)

Germination is the sprouting of a barley grain during malting. (Beer,Spirits/Production)

A germination-kilning vessel is a dual-purpose container in which the last two stages of malting (germination and kilning) are performed, after the grain has been steeped. (Wine/Equipment)

Gevrey-Chambertin is the largest of the great appellations of the Côte de Nuits and contains the lion's share of the Grand Crus, nine, and 26 Premier Crus. As personified by the leading Grand Cru of Chambertin, the style of Gevrey's wines is full, solid, and rich. At the humbler end relatively good value can be found in a good Gevrey-Chambertin Village wine, although these wines will often be toward the lighter side. In attributing a character to Gevrey one must firstly point out some of the pit-falls that await anyone that blindly buys a bottle of Gevrey. The Village appellation boundaries extend further east from the base of the slope than some might consider decent. Quality and character can vary widely and it is still easy to find an under-performing Village wine from what should be a good vintage. (Wine/Appellations)

Gewurztraminer is a pink colored wine grape with small berries which produces highly flavorful and spicy white wines with hallmark scents of lychees. Originally found in Pfalz, it has since been propagated in most of the world's coolest winegrowing regions, showing particular success in Alsace. The name means "spicy traminer," and it is probably a clone of the less flavorful "Traminer." The two names are distinguished from each other less and less so that they now are used more or less synonomously. Although the grape skin is noticeably pinkish, there is not enough pigment in most clones of Gewurztraminer to produce rose colored wine. Even if a winemaker notices a natural pinkish cast in a new Gewurztraminer wine, he also finds that the color quickly fades to yellowish (actually, a very dilute brown) and he has a slightly darkened white wine. Gewurztraminer wines are not usually bottled bone dry, but with a small amount of residual sweetness. (Wine/Grapes)

Wines made from the Gewurztraminer grape are easy to recognize thanks to their unmistakable perfumes of lychee, yellow roses, grapefruit and ginger. In fact, it has been documented that Gewurztraminer is among the easiest varieties to recognize simply from its aromas.

While Gewurztraminer is produced in several countries, including the United States, Chile and New Zealand, is is only made into an accomplished wine in two regions: Alsace in northeastern France and Alto Adige in northeastern Italy. In fact, the town of Tramin in Alto Adige lends its name to the grape; as the word gewurz means "spicy" in German (one of the official languages in this territory), Gewurztraminer is the "spicy one from Tramin."

The dry versions from these regions are rich and spicy and should be consumed within 5-7 years of the vintage date (the Alsatian examples tend to age longer); pair them with Thai, Asian and fusion cuisine or a specialty dish such as Quiche Lorraine. Sweeter versions are made in both regions; the vendange tardives and grains nobles Gewurztraminers from Alsace can age for two or three decades and are excellent on heir own or with blue cheese or foie gras. (Wine/Grapes)

The Gibson is a classic gin martini with a pickled onion as a garnish. The salty bite definitely rivals the cocktail olive for the perfect briny martini garnish. Make it your own by pickling pearl onion yourself! (Spirits/Cocktails)

Gigondas and Vacqueyras are two adjacent appellations contained within the southern portion of the Côtes-du-Rhône region. Sandy soils and moderate slopes are responsible for the the full-bodied, generous wines that are typified in both appellations. Traditionally, lighter Grenache Noir-based wines were in vogue but use of new oak barrels in conjunction with Syrah and Mourvedre have given greater appeal to wines from more forward-thinking producers. Gigonadas are often compared to Chateauneuf de Pape, and often offers a better value. These wines are ultra firm and leathery, still balance by huge berry flavors. Vacqueyras are quite similar to Gigonadas but are often found to be more rustic and earthy. Both wines are excellent with peppered steaks, and rustic beef stews. (Wine/Appellations)

The Gimblett Gravels is a sub-district of Hawke's Bay on the North Island of New Zealand. The region covers 2,000 acres that are differentiated by having intensely gravelly soils laid down by the neighboring Ngaruroro River. This small area has proven to be the single most important region in New Zealand for producing world class red Bordeaux varietals. (Wine/Appellations)

A personal favorite amongst the classic cocktail list, the Gimlet has long been appreciated one of the best gin sours you will find. The difference is that lime is the citrus of choice here and when that is paired with a traditional gin like a premium London Dry, the drink is sweet, tart, and refreshing.

The unique sweetness of Rose's Lime Juice is commonly used over fresh squeezed juice, an uncommon factor as we often hear that fresh is always better in any drink. However, a superior (fresher) Gimlet can be formed by making your own lime cordial. Another option is to use equal parts of fresh lime juice and simple syrup.

(Spirits/Cocktails)

A clean and refreshing twist on a classic smash. (Spirits/Cocktails)

The Gin-Gin Mule is a milestone drink of the 21st-century cocktail renaissance. Created by the equally influential Pegu Club owner Audrey Saunders, the cocktail has inspired countless spin-offs, and bartenders around the country took Saunders' cue to highlight ginger and improve drinks with homemade ingredients.
(Spirits/Cocktails)

A direct descendant of punch, the basic sour forms the template for a host of modern drinks. First mentions of the sour, made from a base spirit, citrus, sugar and water and served neat in a small bar glass, can be traced to the mid-19th century. The name—a reference to the citrus component—is a bit misleading, as the drink can be quite sweet, but this version strikes a dry and citrusy balance between gin and lemon juice. Some versions add an egg white for a frothier version, like in the Whiskey Sour, which is arguably the most iconic of the sour famildirect descendant of punch, the basic sour forms the template for a host of modern drinks. First mentions of the sour, made from a base spirit, citrus, sugar and water and served neat in a small bar glass, can be traced to the mid-19th century. The name—a reference to the citrus component—is a bit misleading, as the drink can be quite sweet, but this version strikes a dry and citrusy balance between gin and lemon juice. Some versions add an egg white for a frothier version, like in the Whiskey Sour, which is arguably the most iconic of the sour family. (Spirits/Cocktails)

Ginjo sake has had at least 40% of the rice polished away in the brewing process. If it is labeled only as Ginjo, it means that distilled alcohol was added (known as Honjozo Ginjo); if it is labeled as Junmai Ginjo, then no alcohol was added.

Ginjo sake is a "special designation" sake; it is more delicate, elegant and complex than an entry level sake. Special yeast and lower fermentation temperatures result in a more aromatic sake with greater finesse. Pair these with sushi, pan seared scallops or lemon grass soup. (Wine/Classification & Attributes)

Gisborne is located on the eastern corner of New Zealand's North Island where it juts out into the Pacific two-thirds of the way up the coast. Its location makes it the easternmost wine region in the world. Vines were first planted in the 1850s, but the modern wine industry dates from the 1960s when Montana, Penfolds, and Corbans established wineries here.

Gisborne is the third largest of New Zealand's wine districts by volume and Chardonnay is the most widely planted varietal, with Pinot Gris and Gewurztraminer following. While the initial results in Gisborne were mixed, new clones and development of hillside vineyards is making this an important source of Chardonnay and aromatic whites, while the regions to the south focus on Sauvignon Blanc. (Wine/Appellations)

Dual-purpose hop providing a smooth, balanced bitterness and aromas of plum, blackberry, and cedar. Used in ESBs, IPAs, Wheat Beers, etc. Similar to Willamette, Fuggles, Tettnanger, and Styrian Golding. Commercial examples of Glacier include: O'Fallon 5-Day IPA, Harpoon Glacier Harvest Wet Hop. (Beer/Hops)

The vessels, typically made of glass, in which beverages are served. (Beer,Wine,Spirits,Sake,Mead/Service)

Goriska Brda , is a wine region in northwestern Slovenia, at the border with the Collio district of the Friuli region of northeast Italy. Technically, Brda, which is the common name today, is in both Slovenia and Italy, though most journalists refer to Slovenia when discussing Brda.

This is a hilly region (the name Brda translates as hills), with a cool climate, thanks to breezes from the nearby Alps; acidity is excellent and in most years, there is a long growing season. White varieties such as Ribolla Gialla (known locally as Rebula), Pinot Grigio, Sauvignon Blanc and Chardonnay are common. These are complex, often intensely flavored wines, usually not oaked, so as to emphasize the varietal purity of each specific variety.

Leading red varieties include Merlot, Cabernet Sauvignon, Pinot Noir and Refosco (known locally as Teran). The versions of these wines are high in acidity, making them not only quite distinctive, but also very good food wines. Food pairings for these reds include casseroles, beef and aged cheeses.

Numerous producers also make orange wines from the Rebula grape; aged in amphorae for several years, these are ethereal wines that have to be tasted to be believed. These wines are wonderful when paired with Thai or fusion cuisine, but are better on their own, in the opinions of many locals.

Though most wines are not exported, there are more and more examples available today in the US, including Pinot Grigio and Chardonnay for less than $20. The larger producers of the area such as Movia and Primosic often have more traditional styles available for retail in the US and these bottles offer an great opportunity to sample excellent orange wine. (Wine/Appellations)

The Goulburn Valley is a historic wine producing region in northern Victoria, on the border with New South Wales. Plantings began in the 1860s, and indeed, some of the original Shiraz vineyards are still in production at over 150 years of age, marking them as some of the oldest vineyards in the world.

The region boasts a varied geography with some vineyards located on alluvial benchlands following the Goulburn river and others in the surrounding hills. The climate is hot and dry, but well inland, and as such it enjoys a favorable diurnal range that helps extend the growing season.

Shiraz forms the bulk of plantings here, but Grenache and Mourvedre also play a role, and white Rhone varietals such as Viognier and Marsanne, in particular, have proven to be quite distinctive. The wines tend to be more firmly structured, complex, and tightly wound than those from the Barossa, and share a bit more in common with the Rhone Valley itself. Tahbilk is an iconic and historic producer of collectible wines and Mitchelton is also a name to look for, particularly with respect to exotic white Rhone varietals. (Wine/Appellations)

See Courtier. (Wine/People and Places)

Grafting is process of attaching a new grapevine upon existing rootstock. (Wine/Production)

Grainy is the name of a beer flaw that that can cause aromas and flavors of hay, wet grain, nuttiness and wortiness. Potential causes of the flaw include poor processing of malt or over-sparging. (Wine/Chemistry & Flaws)

The Grampians refers to a craggy mountain range lying some 125 miles west of Melbourne. Vineyards were planted here in the 1860s as part of a concurrent gold rush. The Great Western region is a sub-zone within the Grampians and is the region's viticultural heart.

The climate is somewhat cooler and wetter than surrounding areas, but elevation and vineyards planted on east facing slopes of the range are key. Cooler nighttime temperatures help to extend the growing season and allow the grapes to maintain the natural acidity that marks the region's wines. Shiraz is far-and-away the most widely planted grape in the region, but there are also significant plantings of Riesling and Pinot Gris. Mount Langi Ghiran is a good representative producer in the region with a wide range of wines. (Wine/Appellations)

Grand cru is a French classification for the greatest vineyards. (Wine/Classification & Attributes)

Grand Cru Classe is a French designation for the most superb quality wines among the various chateaux of the Gironde. This classification is reserved exclusively for the Bordeaux region. (Wine/Classification & Attributes)

The Grand River Valley AVA is located in northern Ohio, near the shores of Lake Erie, east of Cleveland. The zone is named for the eponymous river; sand and gravel soils are dominant here. Production is split between hybrid grapes, such as Vidal and Chambourcin and vitis vinifera, such as Riesling, Chardonnay and Pinot Gris. The climate is cool, and conditions are beneficial for the production of Ice Wine, especially from Vidal. (Wine/Appellations)

Grand Valley is one of two AVAs in the state of Colorado; much of the AVA is near the Colorado River. The climate is moderate and most vineyards are planted as high as 4700 feet above sea level. Winters are not cold, so growing seasons are long, making this an excellent zone for achieving ideal ripeness in the grapes. There is a mix of varieties planted here, from Riesling to Cabernet Franc to Syrah. While most wines are $20 and under retail, some of the local Cabernet Sauvignons are priced above $20; a testament to the ripeness of the fruit and structure of these wines. Successful examples of Port are also produced in Grand Valley; in all there are seven wineries located in the appellation. (Wine/Appellations)

Grande Champagne is a sub region in the Cognac region of France. Widely considered to be the very best location for vineyards in Cognac, the words on a Cognac label promise that this is one of the very best brandies of the region. The word Champagne is derivative of a French term for chalky soil, so it has applications outside of the French sparkling wine. (Wine/Classification & Attributes)

Grapey is a tasting term applied to wines which smell and taste like fresh-picked grapes, such as Concord or Muscato. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Italian Grappa is a Pomace Brandy made from the pressed grape pulp, skins, and stems that remain after grapes are crushed and pressed to extract most of the juice for wine. Pomace Brandies, which are usually minimally aged and seldom see wood, are an acquired taste. They often tend to be rather raw, although they can offer a fresh, fruity aroma of the type of grape used, a characteristic that is lost in regular oak-aged Brandy.

Italy produces a substantial amount of Grappa, both of the raw, firewater variety and the more elegant, artisanal efforts that are made from one designated grape type and frequently packaged in hand-blown bottles. Both types of Grappa can be unaged or aged for a few years in old casks that will tame the hard edge of the spirit without imparting much flavor or color. (Wine/Classification & Attributes)

New Orleans is the birthplace of cocktails boozy and bourbon-y, from Hurricanes to Sazeracs to Vieux Carrés. But French Quarter icon Tujague's, which opened in 1856, is the unlikely origin of the sweet and minty Grasshopper. According to lore, Philibert Guichet, whose family purchased the restaurant from founders Guillaume and Marie Tujague in the 1910s, invented the cocktail while in New York City for a cocktail competition. Guichet's combination of equal parts crème de menthe, crème de cacao, and cream took second prize in the contest, and Guichet proudly brought the drink — supposedly named a "Grasshopper" for its bright green color — back to New Orleans.

Although some accounts place the Grasshopper's origins in the late 1920s, New Orleans food historian Poppy Tooker has found newspaper articles referencing the drink dating to 1919. "There wouldn't be a written record — especially during Prohibition," says Tooker, who is currently writing a book about the history of Tujague's. "But I'm certain that from 1919 on, in one way or another, you could get a Grasshopper at Tujague's." (Spirits/Cocktails)

Grassy is a term to describe beverages with aromas and/or flavors of fresh or dried grasses. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

The Graves, on the outskirts of Bordeaux, is close enough to urban life to allow the incongruity of graffiti covered walls enclosing the finest vineyards in the region. Starting where the Médoc finishes it skirts the western limits of the city of Bordeaux and continues parallel to the Gironde down to the southern extremity of the Bordeaux region. The Graves is the region that has seen the most dramatic improvements in quality in recent years despite the fact that its has been home to one of the region's most highly rated Chateau for 200 years.

The top chateaux produce red wines blended from Cabernet Sauvignon, Merlot, and Cabernet Franc. Compared to the wines of the Medoc, they are a bit firmer and earthier, and have been described as “dusty.” The name Graves comes from the abundance of gravel in the soil. These pebbles and rocks not only serve as excellent drainage during the rains, but more importantly, they hold the warmth from the sun long after it sets, and the roots and vines bathe in their luxurious, gentle warmth for hours.

Frequently, the finest wines produced in the entire region hail from the unattractive, partly urbanized northern Graves appellation of Pessac-Léognan, home to Chateau Haut-Brion and La Mission Haut-Brion. The character of the Cabernet Sauvignon from the gravelly soils of the Graves is, to the student of Bordeaux wines, quite distinct when compared to the Cabernet of the Medoc: Deep, tannic, and frequently opaque in appearance with pure black fruits and a distinct tobacco, cedar, and smoke quality. Haut-Brion and La Mission excepted, the red wines of Pessac-Léognan have never been as fashionable as those from the Medoc, yet they are now often every bit as good and can represent better value.

Pessac-Léognan also produces Bordeaux's finest dry white wine from Sauvignon Blanc and Semillon. Pessac white wines are barrel fermented and oak aged and can often benefit from some years of cellaring. At their best these wines are concentrated, showing melon, citrus,and fig aromas and flavors which deepen with age.

Chateau d’Yquem, the worlds finest dessert wine, is produced in the sub-region called Sauternes. The wine is made of Semillon grapes that have been attacked by noble rot, or Botrytis Cinerea, which concentrates the sugar and flavor while dehydrating the grape. The resulting wine is exquisitely rich and viscous, but is beautifully balanced with an undercurrent of fresh acidity. Barsac and less notably, Cerons, are also producing sweet wines in the style of Sauternes. (Wine/Appellations)

The Graves, on the outskirts of Bordeaux, is close enough to urban life to allow the incongruity of graffiti covered walls enclosing the finest vineyards in the region. Starting where the Médoc finishes it skirts the western limits of the city of Bordeaux and continues parallel to the Gironde down to the southern extremity of the Bordeaux region. The Graves is the region that has seen the most dramatic improvements in quality in recent years despite the fact that its has been home to one of the region's most highly rated Chateau for 200 years.

The top chateaux produce red wines blended from Cabernet Sauvignon, Merlot, and Cabernet Franc. Compared to the wines of the Medoc, they are a bit firmer and earthier, and have been described as “dusty.” The name Graves comes from the abundance of gravel in the soil. These pebbles and rocks not only serve as excellent drainage during the rains, but more importantly, they hold the warmth from the sun long after it sets, and the roots and vines bathe in their luxurious, gentle warmth for hours.

Frequently, the finest wines produced in the entire region hail from the unattractive, partly urbanized northern Graves appellation of Pessac-Léognan, home to Chateau Haut-Brion and La Mission Haut-Brion. The character of the Cabernet Sauvignon from the gravelly soils of the Graves is, to the student of Bordeaux wines, quite distinct when compared to the Cabernet of the Medoc: Deep, tannic, and frequently opaque in appearance with pure black fruits and a distinct tobacco, cedar, and smoke quality. Haut-Brion and La Mission excepted, the red wines of Pessac-Léognan have never been as fashionable as those from the Medoc, yet they are now often every bit as good and can represent better value.

Pessac-Léognan also produces Bordeaux's finest dry white wine from Sauvignon Blanc and Semillon. Pessac white wines are barrel fermented and oak aged and can often benefit from some years of cellaring. At their best these wines are concentrated, showing melon, citrus,and fig aromas and flavors which deepen with age.

Chateau d’Yquem, the worlds finest dessert wine, is produced in the sub-region called Sauternes. The wine is made of Semillon grapes that have been attacked by noble rot, or Botrytis Cinerea, which concentrates the sugar and flavor while dehydrating the grape. The resulting wine is exquisitely rich and viscous, but is beautifully balanced with an undercurrent of fresh acidity. Barsac and less notably, Cerons, are also producing sweet wines in the style of Sauternes. (Wine/Appellations)

The Graves, on the outskirts of Bordeaux, is close enough to urban life to allow the incongruity of graffiti covered walls enclosing the finest vineyards in the region. Starting where the Médoc finishes it skirts the western limits of the city of Bordeaux and continues parallel to the Gironde down to the southern extremity of the Bordeaux region. The Graves is the region that has seen the most dramatic improvements in quality in recent years despite the fact that its has been home to one of the region's most highly rated Chateau for 200 years.

The top chateaux produce red wines blended from Cabernet Sauvignon, Merlot, and Cabernet Franc. Compared to the wines of the Medoc, they are a bit firmer and earthier, and have been described as “dusty.” The name Graves comes from the abundance of gravel in the soil. These pebbles and rocks not only serve as excellent drainage during the rains, but more importantly, they hold the warmth from the sun long after it sets, and the roots and vines bathe in their luxurious, gentle warmth for hours.

Frequently, the finest wines produced in the entire region hail from the unattractive, partly urbanized northern Graves appellation of Pessac-Léognan, home to Chateau Haut-Brion and La Mission Haut-Brion. The character of the Cabernet Sauvignon from the gravelly soils of the Graves is, to the student of Bordeaux wines, quite distinct when compared to the Cabernet of the Medoc: Deep, tannic, and frequently opaque in appearance with pure black fruits and a distinct tobacco, cedar, and smoke quality. Haut-Brion and La Mission excepted, the red wines of Pessac-Léognan have never been as fashionable as those from the Medoc, yet they are now often every bit as good and can represent better value.

Pessac-Léognan also produces Bordeaux's finest dry white wine from Sauvignon Blanc and Semillon. Pessac white wines are barrel fermented and oak aged and can often benefit from some years of cellaring. At their best these wines are concentrated, showing melon, citrus,and fig aromas and flavors which deepen with age.

Chateau d’Yquem, the worlds finest dessert wine, is produced in the sub-region called Sauternes. The wine is made of Semillon grapes that have been attacked by noble rot, or Botrytis Cinerea, which concentrates the sugar and flavor while dehydrating the grape. The resulting wine is exquisitely rich and viscous, but is beautifully balanced with an undercurrent of fresh acidity. Barsac and less notably, Cerons, are also producing sweet wines in the style of Sauternes. (Wine/Appellations)

The Graves, on the outskirts of Bordeaux, is close enough to urban life to allow the incongruity of graffiti covered walls enclosing the finest vineyards in the region. Starting where the Médoc finishes it skirts the western limits of the city of Bordeaux and continues parallel to the Gironde down to the southern extremity of the Bordeaux region. The Graves is the region that has seen the most dramatic improvements in quality in recent years despite the fact that its has been home to one of the region's most highly rated Chateau for 200 years.

The top chateaux produce red wines blended from Cabernet Sauvignon, Merlot, and Cabernet Franc. Compared to the wines of the Medoc, they are a bit firmer and earthier, and have been described as “dusty.” The name Graves comes from the abundance of gravel in the soil. These pebbles and rocks not only serve as excellent drainage during the rains, but more importantly, they hold the warmth from the sun long after it sets, and the roots and vines bathe in their luxurious, gentle warmth for hours.

Frequently, the finest wines produced in the entire region hail from the unattractive, partly urbanized northern Graves appellation of Pessac-Léognan, home to Chateau Haut-Brion and La Mission Haut-Brion. The character of the Cabernet Sauvignon from the gravelly soils of the Graves is, to the student of Bordeaux wines, quite distinct when compared to the Cabernet of the Medoc: Deep, tannic, and frequently opaque in appearance with pure black fruits and a distinct tobacco, cedar, and smoke quality. Haut-Brion and La Mission excepted, the red wines of Pessac-Léognan have never been as fashionable as those from the Medoc, yet they are now often every bit as good and can represent better value.

Pessac-Léognan also produces Bordeaux's finest dry white wine from Sauvignon Blanc and Semillon. Pessac white wines are barrel fermented and oak aged and can often benefit from some years of cellaring. At their best these wines are concentrated, showing melon, citrus,and fig aromas and flavors which deepen with age.

Chateau d’Yquem, the worlds finest dessert wine, is produced in the sub-region called Sauternes. The wine is made of Semillon grapes that have been attacked by noble rot, or Botrytis Cinerea, which concentrates the sugar and flavor while dehydrating the grape. The resulting wine is exquisitely rich and viscous, but is beautifully balanced with an undercurrent of fresh acidity. Barsac and less notably, Cerons, are also producing sweet wines in the style of Sauternes. (Wine/Appellations)

The Graves, on the outskirts of Bordeaux, is close enough to urban life to allow the incongruity of graffiti covered walls enclosing the finest vineyards in the region. Starting where the Médoc finishes it skirts the western limits of the city of Bordeaux and continues parallel to the Gironde down to the southern extremity of the Bordeaux region. The Graves is the region that has seen the most dramatic improvements in quality in recent years despite the fact that its has been home to one of the region's most highly rated Chateau for 200 years.

The top chateaux produce red wines blended from Cabernet Sauvignon, Merlot, and Cabernet Franc. Compared to the wines of the Medoc, they are a bit firmer and earthier, and have been described as “dusty.” The name Graves comes from the abundance of gravel in the soil. These pebbles and rocks not only serve as excellent drainage during the rains, but more importantly, they hold the warmth from the sun long after it sets, and the roots and vines bathe in their luxurious, gentle warmth for hours.

Frequently, the finest wines produced in the entire region hail from the unattractive, partly urbanized northern Graves appellation of Pessac-Léognan, home to Chateau Haut-Brion and La Mission Haut-Brion. The character of the Cabernet Sauvignon from the gravelly soils of the Graves is, to the student of Bordeaux wines, quite distinct when compared to the Cabernet of the Medoc: Deep, tannic, and frequently opaque in appearance with pure black fruits and a distinct tobacco, cedar, and smoke quality. Haut-Brion and La Mission excepted, the red wines of Pessac-Léognan have never been as fashionable as those from the Medoc, yet they are now often every bit as good and can represent better value.

Pessac-Léognan also produces Bordeaux's finest dry white wine from Sauvignon Blanc and Semillon. Pessac white wines are barrel fermented and oak aged and can often benefit from some years of cellaring. At their best these wines are concentrated, showing melon, citrus,and fig aromas and flavors which deepen with age.

Chateau d’Yquem, the worlds finest dessert wine, is produced in the sub-region called Sauternes. The wine is made of Semillon grapes that have been attacked by noble rot, or Botrytis Cinerea, which concentrates the sugar and flavor while dehydrating the grape. The resulting wine is exquisitely rich and viscous, but is beautifully balanced with an undercurrent of fresh acidity. Barsac and less notably, Cerons, are also producing sweet wines in the style of Sauternes. (Wine/Appellations)

Great Western is a sub-region of the Grampians, and it forms the latter's historic viticultural heart. The Grampians are a craggy mountain range lying some 125 miles west of Melbourne. Plantings here date from the gold rush days of the 1860s, and Great Western is the birthplace of both the historic Seppelt and Best's wineries as well as the quirky Australian specialty of Sparkling Shiraz.

Vineyards lie at 800 to 1,800 feet of elevation and are clustered around the tiny village of Great Western. This elevation, along with a modest influence from the Great Southern Ocean some 90 miles to the south, makes for a cooler climate that is known for producing a fresh, peppery, more delicate style of Shiraz than classic Barossa examples. Shiraz is by far the dominant planting, but the region also boasts a wide range of viticultural curiosities from Dolcetto to Pinot Meunier. (Wine/Appellations)

In a negative context, green is a tasting term describing the grassy, herbaceous or vegetal taste of wines which were grown in too cool a climate or had too much contact with stems or seeds. In a positive or neutral context it implies green flavors such as melon, grass, underripe fruits, aloe, or herbs. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Green beer is Immature beer, or one that has not fully undergone primary fermentation. (Beer/Classification & Attributes)

Cabernets (Franc and Sauvignon),Sauvignon Blanc, Merlot, Carmenère and other varieties are said to produce a green bell pepper character, especially when the grapes are grown in cooler climates or under dense foliage conditions. The culprits of this flavor are pyrazines. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Green olive is often a pyrazine-derived aroma sometimes found in Cabernet Sauvignon, Merlot and Carmenère. Many beverages smell of green olives in a pleasant way that is in no way related to pyrazines. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Green Valley is one of the smallest appellations in Sonoma County. It lies in the southwestern part of the Russian River Valley, bounded by the towns of Sebastopol, Forestville, and Occidental. It is very tightly delineated, both geographically and climatically, and is the most consistent of any North Coast appellation in terms of soil, climate, and flavor.

Green Valley is primarily about the vineyards. There are over 100 growers in the area, and eight key wineries: DeLoach Vineyards, Dutton Estate, Dutton-Goldfield, Emeritus Vineyards, Hartford Family Winery, Iron Horse Vineyards, Marimar Estate, and Orogeny. The AVA comprises a total of 19,000 acres, mostly planted to Chardonnay and Pinot Noir for both still and sparkling wines, plus some exceptional cool-climate Syrah and Zinfandel.

The two major soil categories are the sandy Goldridge and the older rocky Franciscan. Classic Goldridge provides good drainage and exceptional, natural chemical balance. Franciscan soils are dominantly light brown, sandy clay loam with higher magnesium content, well suited to Green Valley’s cool climate.

The main soil-related factors in wine quality are water supply, history, soil chemistry and nutrient supply, all dictated by clay content and original parent material. The key—as with every aspect of winemaking—is balance. (Wine/Appellations)

Green wines is the literal translation used to describe the Vinho Verde wines of Portugal. (Wine/Classification & Attributes)

Grenache is the world's most widely planted red variety, yet its fame is primarily as a blending variety. The most famous examples are in the Rhone Valley as part of Châteauneuf-du-Pape and Gigondas, in Spain (where it is known as Garnacha) in Priorat reds, and in Australia, where it is often blended with Shiraz.

Grenache on its own is a light red wine; indeed there are numerous versions of Grenache rosé from France and Spain' respectively, these wines are Tavel and Navarra Rosé. Tannins are very light and aromas are of wild strawberry, rhubarb and geranium.

There are also small amounts of Grenache grown in Italy (in Sardinia, as Cannonau) and the United States. (Wine/Grapes)

Grignan Les Adhemar is a small appellation in southern Rhone, on the left bank of the Rhone River. Produced from a blend of several grapes, including Grenache, Syrah, Carignan, Mourvedre, Cinsault and Marselan; this last has recently been added to the list of approved varieties.

The reds are in the “middle ground” of Rhone reds, with more richness than a Cotes-du-Rhone, but less power than a nothern Rhone such as Cote-Rotie. Rosés, crafted from the same grapes as the reds (less Marselan) comprise about 20% of the appellations output. These are dry rosés with very good character, as this is a Mediterranean climate that allows for a god balance between ripeness and acidity.

There is also a small percentage of dry whites (about 10% of total production), produced from Marsanne, Roussanne, Bourboulenc, Clairette, Grenache Blanc and Viognier. Depending on the blend, the wines can be quite perfumed, especially with large percentages of Marsanne and Viognier, as the wines display aromas of honey, apricot and white spice.

About 15% of Grignan Les Adhemar wines are exported; prices are very reasonable, with some very good reds in the $10-12 range on retail shelves. (Wine/Appellations)

Grignolino is a Piedmontese grape that produces a curious wine that is at once low in alcohol, tangy and significantly tannic due to its abundant seeds. It is a wine usually intended to be drunk young, perhaps to tide the population over while the more popular grape of the region, Nebbiolo, ages. Grignolino is best with richer foods as its tangy acidiy will happily pierce through any fat. (Wine/Grapes)

Grist is milled grain, ready for mashing. (Beer/Ingredients)

A growler is a portable container, often glass and often 64oz., used for taking draught beer home from a drinking establishment. (Beer/Service)

Gruner Veltliner is a dry white wine made in Austria and the Alto Adige region of Italy from the eponymous grape. Grüner Veltliner is an aromatic wine, with perfumes of peach, nectarine and honey; acidity is very good and there is often a distinct minerality in the finish. The best versions are usually unoaked and are sleek, intriguing white wines that age well (sometimes for as long as a decade) and have become a favorite with sommeliers, as they pair well with a wide array of foods, from crab and mussels to sushi, Thai and fusion cuisine and even roast pork or veal. (Wine/Grapes)

Guinness is a famous Irish dry stout. (Beer/People and Places)

A guyot is a trellising system for training grape vines in which each vine is limited to arms extending on one side of the vine. It is found mostly in the Medoc region of Bordeaux and almost not at all in California. (Wine,Beer,Spirits,Sake,Mead/Production)