In the U.S. table wine is a category of wine which includes all ordinary wines with lower than 14% alcohol content, nether fortified or sparkling. In the E.U. this designation is reserved for wine of low levels of classification or quality. (Wine/Classification & Attributes)

Tails is the last portion of a newly distilled spirit coming off the still. It is considered nonpotable and is also referred to as the feints. (Spirits/Production)

The Tamar Valley is a significant area of vineyard development in Tasmania (along with the Derwent and Coal River regions near Hobart) and it is located on the North Coast in proximity to the island's second largest town, Launceston. Vineyard stretch along a 30 mile section of the river and are dedicated to cool-climate whites and Pinot Noir. While there are a number of small-scale wineries, the big players have begun to move in and development is proceeding apace. (Wine/Appellations)

Tannat is a red wine made from the grape of the same name. While it is grown in the Basque region of south west France, today it is best known in Uruguay. Here Tannat is ripe with deep purple color and firm tannins. Most versions from Uruguay are inexpensive, priced from $10 to $15 a bottle, no doubt as there is not a great demand for the wine. Pair these wines with rich red meats or grilled foods. (Wine/Grapes)

Tannins are natural polyphenolic materials which has a bitter or astringent taste, making the mouth pucker. Tannin in beverages comes from fruit or grain skins, stems, and seeds and from wood (if the wine was aged in wood). It can act as a preservative, sometimes extending the potential aging period of a beverage. (Wine/Chemistry & Flaws)

Used for both bittering and aromatics in English-style beers. Spicy and peppery aromas with sage & a touch of citrus marmalade. Similar to Fuggles and Willamette. Also known as "Wye Target". Commercial examples of Target include: Fuller's London Pride, Wye Valley Bitter. (Beer/Hops)

Tart is a way to describe elevated acidity in a beverage. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Tartar is the crystalline precipitate of crude cream of tartar which sticks to the inside walls of wine tanks after they have been used to store young wines for long periods of time. Also called "argols." See Tartrates. (Wine/Chemistry & Flaws)

Tartaric acid is the most prominent natural acid of grapes, juice or wine. It provides the anion source for "cream of tartar" production as a by-product from wine. (Wine/Chemistry & Flaws)

Tartrates is a name for any of the salts of tartaric acid. For example, cream of tartar (potassium acid tartrate or potassium bitartrate) is one of the potassium salts of tartaric acid. Potassium tartrate is the other. See Tartaric Acid. (Wine/Chemistry & Flaws)

Tarusake is sake matured in cedar barrels. (Sake/Classification & Attributes)

Tasmania is Australia's island state, lying some 150 miles south of Victoria in the middle of the Great Southern Ocean. It shares more in common with New Zealand than Australia in terms of climate and geography. Smack in the middle of the "roaring forties" of latitude, Tasmania is wet, cool, and mountainous with its high point reaching an elevation of 5,300 feet.

This is a thinly populated island of only 500,000 people and commercial wine production in Tasmania is still fairly small, but interest has been growing rapidly. Most vineyards are tucked into valleys on the east and northeast coasts where the mountains of the interior shield them from the winds and rains of the prevailing westerlies.

This cosseted position allows vineyards to take advantage of the cool, coastal influences and this is what the big players in the Australian wine industry are interested in; a reliable source for cool climate whites, Pinot Noir, and sparkling wines. This has led to a tripling of Tasmanian production over the last decade and the rate of development is accelerating, if anything. With the potential muscle of Australia's giant wine concerns, the next 20 years may indeed see Tasmania rapidly carve out a distinctive niche on the world scene, not unlike what New Zealand has done. (Wine/Appellations)

A tastevin is the shallow, silver (sometimes gold) wine tasting cup originally used in the Burgundy region of France. (Wine/Service)

Austere, food-friendly dry rosé is still something the French probably do better than anyone else. Lirac’s neighboring commune of Tavel is famous for just such a rosé. Although Tavel is not a wine that needs much pondering or analysis, it is unlikely to ever be a major export to the United States. Americans don’t drink wine with meals regularly enough, particularly in the middle of a hot afternoon, to actually warrant a break from Chardonnay in the summer months. For those that do, the gutsy, full-bodied style of a good Tavel is hard to beat. The best manage to capture ripe berry fruit flavors and exhibit bright pink rosé hues. (Wine/Appellations)

See Port. (Wine/Other)

2,4,6-Trichloroanisole, or TCA, is the chief cause of cork taint. Its presence in a beverage can impart "musty" flavors of wet newspaper or wet dog. Cork is a major source of TCA, though it may derive from other sources like wood barrels. Everyone perceives TCA a bit differently– some are far more sensitive to it than others. Unfortunately, once TCA is present in a wine, there is no getting rid of it. You are better off opening a different bottle. (Wine/Chemistry & Flaws)

Teinturier is the name for any grape whose interior flesh and natural juice is red-colored or pink-colored, (as opposed to most varieties whose juice is colorless). (Wine,Beer,Spirits,Sake,Mead/Production)

Traveling north on Interstate 15 from San Diego to Los Angeles takes you through Temecula Wine Country. After this freeway was built in the late 1950s, local real estate went through a boom period that really took off during the 1960s and 1970s. Rancho California was Temecula Valley’s first major housing development and vineyards were originally planted to attract potential homeowners to the area. At the time, Temecula Valley was not a historically significant winemaking region.

Temecula is far too dry to grow grapes without irrigation. But once the drip systems were installed, it became apparent that the last piece of the puzzle was in place to produce fine wine.
There are about 20 Temecula wineries and 3,000 acres of vineyards in the region. Most wineries sell the majority of their vintages through tasting rooms.

Temecula Wine Country has well drained, light colored soils that contain a lot of granite. Grape vines struggle to survive in this arid terrain, and farmers are able to carefully control yields through pruning and irrigation. Temecula Valley’s terrain is largely affected by granite debris and sand that has washed down to Buck Mesa, where most of the vineyards are planted. (Wine/Appellations)

Tempranillo is the principal grape of Rioja, Spain's most famous red wine. The variety has beautiful red cherry, blackberry and mulberry fruit with medium-weight tannins, good acidity and complexity. it is generally aged in older oak barrels in Rioja to soften the wine.

Tempranillo is also grown in other regions of Spain, such as Ribera del Duero and La Mancha. It also produces important wines in Portugal and Argentina and is planted in countries such as Mexico, the United States and Australia.

While there are some lighter versions made for early consumption, a typical Tempranillo ages very well, anywhere from five to seven for a medium-bodied version to twenty to thirty years for a Gran Riserva Rioja. They pair well with most red meats and spicy dishes, from empanadas to game birds. (Wine/Grapes)

Tendrils are a stringlike, coiling growth from nodes of grape shoots which support vines by curling around objects. Tendrils are thought of as sterile or undeveloped grape clusters, since the two have a common origin. (Wine/Other)

The Tequila Sunrise is a popular 20th century cocktail. Its layered look mimics a sunrise. Try substituting creme de cassis for grenadine for a more classic, delicious flavor, and more dramatic color gradation. (Spirits/Cocktails)

Terre Siciliane is an IGT that refers to wines made anywhere on the island of Sicily. This IGP (or IGT) was established in 2011 to take place of the Sicilia IGP designation that has been changed to Sicilia DOP. Wines include a wide range, from white and red to sparkling and dessert. As many of the island's wines can rightfully use the term Sicilia DOP, the Terre Siciliane IGT is not often used. (Wine/Appellations)

Terrasses du Larzac is a sub-appellation of Languedoc in southern France, not far from the town of Montpellier. Vineyards are situated in more than twenty communes, with many plantings at 2600 feet or higher above sea level.

Production is almost entirely red wines, with blends made from five major varieties: Cinsault, Syrah, Grenache, Mourvedre and Carignan. The wines are medium to medium-full, with ripe black plum and blackberry flavors, distinct black spice and round, elegant tannins. The wines are paired in this area with rabbit, pork, goat, veal and local cheeses.

Pricing is reasonable with most of the best wines in the low to mid $20 range, although exports are limited. (Wine/Appellations)

Terre Siciliane is an IGP that refers to wines made anywhere on the island of Sicily. This IGP (or IGT) was established in 2011 to take place of the Sicilia IGP designation that has been changed to Sicilia DOP. Wines include a wide range, from white and red to sparkling and dessert. As many of the island's wines can rightfully use the term Sicilia DOP, the Terre Siciliane IGP is not often used. (Wine/Appellations)

Terroir is a French word for earth or soil, used in the special sense of "place," which includes localized climate, soil type, drainage, wind direction, humidity and all the other attributes which combine to make one location different from another. This word is often mis-translated simply as "soil type," giving rise to a great deal of further misunderstanding and a certain amount of interesting and invigorating argument. (Wine/Other)

Though it may sound like more Texan bravado, the southwest, from west Texas through New Mexico and even into Arizona, is actually capable of producing decent wines. The Texans are centered in the famous hill country west of Austin. The dry, hot, arid climate is perfect for grapevines, with little threat of inopportune freezes, problematic humidity, or rain at harvest.

This makes for big, ripe, and the uncharitable would add occasionally roasted, wines. The industry has really just gotten going, and there's lots of land out there, so it's difficult to make generalizations, but there are some promising reds being produced, and the ubiquitous Chardonnay makes an appearance as well, confirming its well deserved moniker as the "weed" of the wine world. (Wine/Appellations)

The Texas High Plains is the second largest AVA in Texas and third largest in the U.S. with a total area of approximately eight million acres. It rises above the Cap Rock Escarpment to an elevation between 3,000-4,000 ft, in west Texas. The lofty elevation combined with low annual precipitation creates a favorable climate with relatively cool night temperatures during fruit ripening.

Irrigation is a must in this large appellation located in the Texas Panhandle, as the climate is very dry, though vineyards benefit from cooling winds. Vignerons depend on the subterranean Ogallala Aquifer, which spans almost the entire area underneath very well-drained soils.

There are approximately 3,500 acres of vineyards, with a growing interest in viticulture and a growing number of prestigous awards to back the promotional image of the appellation. Both vinifera and hybrids have been made into quality wines in this appellation since the first commercial winery opened its doors in 1976. (Wine/Appellations)

This is the largest viticultural area in the state and the second largest in the United States. It comprises 58 different soil types distributed over an area of approximately 9 million acres. This area sits on the Edwards plateau and it comprises many hills and steep canyons. The elevation ranges from 400 to 2,300 feet with the areas of lowest elevation in the south and north east end of the region.

More specific AVA’s, such as Bell Mountain and Fredericksburg, have been identified as unique microclimates within this blanket AVA. The wines of this massive region, north of San Antonio and west of Austin, range from Bordeaux blends to Italian varietals, as well as cool climate grapes such as Riesling. This is a quality wine producing region and the wines have won numerous awards both at home and internationally. (Wine/Appellations)

Located in eastern Austria, Theremenregion is known for its easy-drinking reds and whites. 5000 acres are planted on sand and gravel soils; leading varieties include local white varieties such as Zierfandler and Rotgipfler, while red varieties include Sankt Laurent and Pinot Noir (Sankt Laurent has similar flavors to Pinot Noir, but a darker color). A small percentage of Cabernet Sauvignon and Merlot is also planted in this area, while Blauer Portuguiser, once a popular variety, has seen a recent decrease in plantings. (Wine/Appellations)

A thief is a type of pipette, used for sampling wine, beer or spirits from the tops of tanks or barrels. (Wine,Beer,Spirits,Sake,Mead/Production)

Thin is a term used in sensory evaluation referring to a wine which lacks body, viscosity, alcohol or sugar. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Bulgaria, located south of Romania and north of Turkey and Greece, has five major wine regions. In the south, the Thracian Valley, also known as the Thracian Lowland, enjoys both a continental climate in the northern sector, as well as a Mediterranean climate in the southern half. The most famous wine from the Thracian Valley is Mavrud, named for the eponymous variety that delivers a wine with very deep color as well as pronounced tannins. In an effort to make their wines more marketable, producers from Bulgaria have lately been planting recognized varieties such as Cabernet Sauvignon (the most widely planted variety in the country), Merlot, Chardonnay and Riesling. (Wine/Appellations)

“‘Ti Punch” is actually short for “petite punch” and literally means “small punch.” It is consumed all over the French Caribbean, but is probably most associated in the US with the island of Martinique. Ed Hamilton of The Ministry of Rum points out that in the French Caribbean ‘Ti Punch consumption likely accounts for the majority of rhum consumption on the islands

“We have this saying in Martinique: ‘chacun prépare sa propre mort’ which translates to be ‘Each one prepares their own death,’” says Ben Jones, executive at Rhum Clément and descendent of Rhum Clément founder, Homère Clément. “I truly appreciate when a ‘Ti Punch is served deconstructed because I like to prepare my own. A tray would have a bottle of Sirop or natural sugar, cut limes, a bowl of ice and a bottle of rhum.” (Spirits/Cocktails)

Tierra de Castilla, AKA, Castilla y Leon, is a small wine zone in north central Spain, north of Madrid. This is a large autonomous region that contains six DOs, the two most famous being Ribera del Duero and Rueda. While these are primarily red wine zones (Ribera del Duero is all red), there is a bit of white wine produced from Rueda with the Verdejo variety. Tempranillo is the leading red variety. (Wine/Appellations)

Tinto is the Spanish word for red (wine). (Wine/Classification & Attributes)

Essentially an Irish whiskey based bijou, the Tipperary cocktail is one of the few classics built around Irish whiskey. A heavier ratio of whiskey makes it a #2, far more balanced than the original recipe calling for equal parts. (Spirits/Cocktails)

Tirage is a Champagne production term describing the first bottling step of the new wine which will eventually turn it into champagne or sparkling wine. (Wine,Beer,Spirits,Sake,Mead/Production)

Toji is the Japanese term for brewmaster. (Sake/Production)

Tokaji Aszu is one of the classic dessert wines of the world. The Tokay (or Tokaj) of Hungary is the result of Hungarian grape varieties growing in the specific region between the Bodrog and Hernad rivers, being infected each year at the proper time and in the proper way by Botrytis noble rot, then being harvested and fermented in the traditional way. The production process is unique in that the stomped botrycized grapes are soaked in fermenting wine or wine that has recently completed fermentation, and only then racked into casks. The casks are not tightly closed, creating an oxidative environment for the maturing wine. The results after several years of aging are a sweet, honeyed, balanced treasure of a wine fit for royalty.

The even rarer Tokaji Eszencia is much sweeter, so sweet that it typically cannot ferment past 5-8 per cent alcohol by volume. The production process works in tandem with Tokaji Aszu. Botrytis afflicted grapes are picked and gathered into a vessel in preparation for the Aszu process. The weight of these berries on top of each other presses some of the juice. This accumulated juice is destined to become the syrupy elixir that is Tokaji Essenccia that is said to have "supernatural concentration" and "a quintessence of the grape". (Wine/Appellations)

Tokubetsu is a designation for sake that has been brewed for competition or other special purpose. (Sake/Classification & Attributes)

This is a refreshing gin sour drink that is perfect for hot days. The concept is simple and follows the classic 'collins' drink formula of spirit, sour, soda. For example, replace the vodka with bourbon whiskey for a John Collins. By adding the soda to the glass first, its bubbles do the work of diluting, mixing, and agitating for you- eliminating the need for shaking. (Spirits/Cocktails)

Dual-purpose hop with a pungent, spicy aroma of black pepper, curry, licorice, and subtle citrus. Herbal, earthy flavors finishing with lemon/citrus. Used in Stouts, Barley Wines, and "Imperial" styles. Nearly identical to Columbus and Zeus (collectively known as CTZ). Commercial examples of Tomahawk include: Russian River Pliny the Elder, Fat Head's Head Hunter, Nogne O Imperial Stout. (Beer/Hops)

The flavour of agave is king in this simple Margarita, made without the traditional orange liqueur. Created by Julio Bermejo and named after his family's Mexican restaurant and bar in San Francisco. Julio is legendary for his Margaritas and his knowledge of tequila.
(Spirits/Cocktails)

A historical standard of measure for wine in Bordeaux, the tonneau is equal to four standard barrels, or exactly 100 cases of wine at twelve 750 ml bottles each. The term is also used to mean an oversize barrel of unspecific size, since no actual container the size of four standard barrels and called a tonneau exists. (Wine,Beer,Spirits,Sake,Mead/Production)

A top fermentation is a fermentation, typically with ale yeast that carries to the top of the fermenter, which often occurs at relatively warm temperatures (vs. Bottom Fermentation). (Beer/Production)

Bittering & aroma hop with lychee, clove, and resiny-grass notes. Used in IPAs, APAs, English-style Bitters & Pale Ales. Similar to Riwaka and Rakau. Commercial examples of Topaz include: Samuel Adams Tasman Red IPA, Schlafly Tasmanian IPA. (Beer/Hops)

Topping or topping up is the act of filling a barrel or tank to the very top with liquid, usually wine of the same type and vintage. Contrary to popular belief, topping actually increases oxygen exposure to the barrel being topped rather than protecting the wine from air. (Wine,Beer,Spirits,Sake,Mead/Production)

Toro is a wine region in northwest Spain, famous for its rich and intense red wines made from the Tempranillo variety. Located in the Castilla y Leon district, this is a warm Continental climate with vineyards planted above 2000 feet, so as to mitigate the heat in the valley.

The primary variety is Tempranillo, the same grape found in other well-known Spanish regions, such as Rioja and Ribera del Duero. Small percentages of Garnacha (known as Grenache in France) are sometimes used in blends, while there is also a Toro Bianco, crafted from Muscat and Verdejo varieties.

Toro reds are usually aged in barriques and reach alcohol levels of 15%-15.5%; these are powerful fruit-forward wines that have caught the attention of numerous wine critics around the world. The best examples sell in the $40-$50 price range in America, and can drink well for more than a decade. Spicy and gutsy, these are ideal with grilled red meats, wild game and aged cheeses. (Wine/Appellations)

A Canadian whiskey old fashioned with small helping of Fernet. (Spirits/Cocktails)

Torrontes is a white wine from Argentina; the grape is the country's most widely planted white variety. The wines are light to medium-bodied, almost always unoaked with flavors of honey, pear, orange blossoms and lychee. They do not age well, so consume them in their youth with foods such as shellfish or lighter poultry dishes. (Wine/Grapes)

Toscana IGT refers to wines not covered by the various DOC, DOCG or other IGT designations in the region of Tuscany. A producer may wish to label his red, white, rosé or frizzante wine from Tuscany as a Toscana IGT, although this designation does not carry as much weight as a specific DOC or DOCG labeling, as those wines are much more specific as to where the grapes were grown. Thus a Toscana IGT has only a vague meaning, being a wine from Tuscany; it could be quite simple or it could be rather complex.

Most versions are red and are made from Sangiovese; some are unoaked, while many receive oak aging. The principal red variety would be Sangiovese, the region’s most famous and widely planted variety. Wines made from Sangiovese offer red cherry fruit with red floral perfumes, good acidity and moderate tannins; lighter versions, ready to drink upon release, pair well with tomato-based soups and lighter pastas, while the more full-bodied examples work well with roasts, game and aged cheeses. (Wine/Appellations)

Toscana Rosso is an IGT designation that refers to red wines from Tuscany that do not fall under any of the DOP regulations. An example would be a wine with 70% Sangiovese and 30% Merlot from a Chianti producer. Since Chianti must contain a minimum of 75% Sangiovese (80% if Chianti Classico) a wine such as this cannot be labeled as a Chianti, but instead an IGT Toscana Rosso. Wines labeled Toscana Rosso can be found throughout Tuscany, and they range from inexpensive to very expensive. (Wine/Appellations)

Touraine is a large wine district in the Loire Valley in France's western reaches. Several tributaries of the Loire meet in Touraine, and there are over 100 communes in this district. Vines are generally planted on hillsides on soils of clay, limestone and gravel. White wine accounts for just under half of the total production; as in many Loire districts, Sauvignon Blanc is the principal variety, accounting for 80% of all white grapes. There is also a small amount of Chenin Blanc and Chardonnay planted. Red wines account for a little more than one-third of total production; Gamay is the leading red variety (about 60% of all red plantings), with other varieties including Cabernet Franc, Malbec, Cabernet Sauvignon and Pinot Noir. Acidity on both whites and reds is very good, and the wines have an earthiness to them that makes them excellent for pairing with many types of foods. (Wine/Appellations)

Traminer is the non-aromatic clone of the more well-known Gewurztraminer. Most prevalent in central and eastern Europe, Traminer produces wines that unsurprisingly remind one of a mini-gewurztraminer. Drink traminer with seafood dishes, pork, and tuna. (Wine/Grapes)

Traminette is an hybrid grape, a cross between a French-American hybrid Joannes Seyve and Gewurztraminer. The wine is produced in several states including Illinois, Virginia, Michigan and Maryland. The wines are medium-bodied with fragrant aromas of jasmine, orange blossom and lychee; they are made both dry or with a light touch of sweetness and are meant to be consumed young and fresh. There are also a few sparkling versions produced. Pair with scallops, Thai food or Asian cuisine. (Wine/Grapes)

Trans-2-Nonenal is the name of a storage-related beer flaw that can cause aromas or flavors of paper or wet cardboard. Potential causes of this fault include oxidation or extended aging at warm temperatures. (Wine/Chemistry & Flaws)

The transfer process is the short cut to the Méthode Champenoise which involves a secondary fermentation in a small bottle; here, though, the clearing/separation of the yeasts is handled in a batch-method rather than individually. The end result is that there is usually less of a Yeasty character in transfer process sparkling wines than in Méthode Champenoise versions (usually because the yeasts are left in contact longer in the case of the latter than the former). (Wine,Beer,Spirits,Sake,Mead/Production)

Translocation is the movement of water and nutrients from one part of a grapevine to another. (Wine/Other)

Transpiration is the loss of moisture from a vine by evaporation through the leaves. (Wine/Other)

Richly flavoured, almost like molasses, this twist on the Old-Fashioned was created by Dick Bradsell. (Spirits/Cocktails)

Trebbiano Toscano is the Italian name of the French Ugni Blanc or Saint Emilion. Italy has many varieties that are known as Trebbiano such as Trebbiano di Lugano, Trebbiano di Soave and Trebbiano d'Abruzzo. Many of these varieties are not the Trebbiano Toscano we are referring to when we say simply "Trebbiano", rather they are names for Verdicchio or Bombino Bianco.

This is a workhorse grape, being grown all over Italy, in Cognac (for Brandy), and in southern France as well as in a large number of other countries around the world. The wines are dry and crisp, with a distinctive, rather harsh varietal flavor unless there is enough heat summation to fully ripen the grapes. It is surprising that the grape has not been successful anywhere in California, despite the fact of its being considered a standard in many Italian vineyards. Pair these light and young wines with summer seafood dishes. (Wine/Grapes)

The Trentino DOC takes into effect the entire province of Trento, in the southern section of the Trentino-Alto Adige region of northern Italy. This is a very cool climate, so whites are prevalent, along with sparkling wines and well structured reds with good acidity.

There are many types of wine made here, whites such as Müller-Thurgau, Pinot Grigio, Pinot Bianco and Nosiola are among the most common. For reds, varieties include Marzemino, Pinot Nero, Cabernet Sauvignon and Cabernet Franc. Trento DOC also refers to a category of classically made sparkling wines that are among the finest in all of Italy; the famed producer Ferrari has elevated this category into world class quality.

Minimum percentage for wines that state a variety on the label is 85% minimum. Aging is six months minimum before release, while that period is two years for a riserva. (Wine/Appellations)

Trier is a town located on the Mosel river between the Saar and Ruwer rivers. It is a center for commerce in the German regions of Mosel-Saar-Ruwer. (Wine/People and Places)

This potent tipple was created by New York bartender, Giuseppe Gonzalez. It uses an astounding 1 full ounce of Angostura bitters, yet still achieves balance by way of plenty of homemade orgeat. (Spirits/Cocktails)

Trockenbeerenauslese is the highest category of nectar-sweet, and expensive, dessert wine produced in Germany. The word means "dry berry selection," which indicates that the Botrytis-raisined berries are individually picked to insure that only fully dried grapes are used for the wine. Most trockenbeerenauslese wine are made from Riesling though varieties from Welschriesling, Chardonnay, and Gewurztraminer are common as well. All varieties are divine with blue cheese or fruit-based desserts. (Wine/Classification & Attributes)

Troncais is a category of French oak shipped from the Troncais region. (Wine,Beer,Spirits,Sake,Mead/Production)

The trunk is the main, vertical structure of a grapevine which supports all the top growth. (Wine/Other)

The Tulum Valley is the historic heart of the Argentine wine region of San Juan. The vineyards surround the city of San Juan itself and lie on the flanks of the Andes at an average elevation of 2,000 feet. The San Juan river winds through the valley and has provided the region with rich, alluvial soils. This, in combination with a semi-arid climate that features more than 300 days a year of sunshine made the region a work-horse of sorts, if not always known for premium wines.

In some ways, the region can be compared to Australia's Barossa Valley, and not coincidentally has begun to garner a reputation for rich, full, peppery Syrah. As with the Pedernal Valley well to the south, Graffigna and Trapiche, in the form of Finca Las Moras, are pioneering quality driven higher-end wines. (Wine/Appellations)

Turbidity is a visible lack of clarity in beer; haze. (Beer/Chemistry & Flaws)

There are many cocktails by the name of “Tuxedo” though this recipe was the first and is the most common in US bars today. The salinity and nuttiness of the sherry is a perfect marriage with classic London Dry Gin. Feel free to substitute the coastal influenced Manzanilla style sherry but we don’t recommend trying to substitute any of the other varieties as it would dramatically change the cocktail’s flavor profile.
This cocktail is supposedly named after a precursor to the country club in New Jersey called Tuxedo Park. (Spirits/Cocktails)

Two-row malt is a type of malted barley used almost exclusively in Europe that contributes a fuller/maltier flavor than six-row malted barley. (Beer/Malt)