Descriptionary

vichyssoise traditionally, a rich, creamy soup made from potatoes and leeks, served cold. Modern ver­sions are sometimes made with apples, carrots, and zucchini.

waterzooi a Flemish stew made of fish or chicken and various vegetables with a sauce enriched with eggs and cream.

wonton soup a Chinese soup of clear broth and small dumplings filled with minced meat, seafood, or veg­etables, flavored with scallions, celery, and soy sauce.

tea

Assam a deep red-colored tea with a strong flavor, grown in Assam, India.

astringent professional taster's term for a distinctly dry taste or sensation.

bergamot the oil of the bergamot orange, used as flavoring in Earl Gray black tea.

black tea the most commonly drunk tea, from oxi­dized or fermented green tea leaves which make a reddish-colored tea.

boba see bubble tea.

body a sense of fullness or heaviness on the tongue.

brassy having a harsh, acidic flavor.

brisk having an astringent flavor or feel.

bubble tea a dessert tea originating in Taiwan. It comes in multiple colors and flavors, such as pas- sionfruit, peach, mango, chocolate milk, black tea, and others, and contains dark balls of chewy tapioca which sink to the bottom of a cup and are sucked up with a straw. Also known as pearl tea, milk tea, and boba.

caffeine a strong stimulant found in many teas.

cambric tea a hot drink made of milk, sugar, and weak tea.

Ceylon general name for a variety of teas from Sri Lanka.

chai spiced black tea with milk and sugar.

Darjeeling a fine, highly astringent tea grown near the Himalayas of India.

Earl Gray a black tea flavored with bergamot.

flat describing teas lacking in astringency.

green tea tea made from unfermented tea leaves.

gunpowder green tea in the form of pellets.

hard descriptive term for pungent.

heavy professional taster's term for full bodied and deep colored.

herb tea any variety of tea made from leaves of plants other than the tea plant.

high tea a British custom of having a snack with tea in the late afternoon.

iced tea chilled tea.

jasmine a variety of black tea scented with jasmine. keemun a fine black tea grown in China.

lapsang souchong Chinese black tea that is dried in bamboo baskets over pine fires, giving it a distinctly smoky flavor.

macha finely ground green tea used in Japanese tea ceremonies.

milk tea see bubble tea.

oolong lightly fermented, full-bodied black tea with a somewhat fruity aroma, from China and Taiwan.

orange pekoe a variety or grade of large whole leaf tea from India and Sri Lanka but is not orange in flavor.

pearl tea see bubble tea.

pekoe a variety of small whole-leaf black tea from India and Sri Lanka.

pungent very astringent.

raw professional taster's term for bitter.

samovar an urn with a spigot, used to make tea in Russia and elsewhere.

sassafras tea an herb tea made from the sassafras root, but no longer made because of its possible carci­nogenic properties.

tea ceremony an elaborate tea-drinking ritual involving multiple preparations and utensils, prac­ticed by the Japanese.

tisane any herb tea other than that using tea leaves.

woody professional taster's term for tea that tastes like hay.

Yunnan distinctly spicy tea harvested in southwest China.

wines and wine terms

Asti Spumante Italian sparkling white wine.

astringency the quality of wine that makes the mouth pucker, especially found in red wines.

Bardolino a light red wine produced in northern Italy.

Barolo a rich Italian red wine from Piedmont.

Beaujolais a light and fruity French red wine from southern Burgundy.

Beerenauslese wine made from individually picked grapes rather than bunches.

blanc de blancs French term meaning, "white of whites," referring to the lightest, most delicate white wines made from all white grapes.

body flavor intensity.

Bordeaux a city in France's southwestern wine region.

Botrytis cinerea a beneficial mold that grows on late-harvest grapes that helps to produce a rich, sweet wine.

bouquet the fragrance of a wine.

brut French term referring to the driest of all cham­pagnes.

Burgundy French region renowned for producing fine wines.

Cabernet Sauvignon a red grape used in the mak­ing of exceptional red wines, especially those of Bor­deaux and California.

Catawba an American, light red grape used in white and sparkling wines.

cave French term for cellar.

Chablis a town in northern Burgundy region of France, renowned for its dry white wines.

champagne sparkling white wine.

chateau any vineyard property in Bordeaux.

chewy wine connoisseur's term to describe great- bodied red wines, having a strong taste and after­taste.