Heathen's Kitchen Witches Compendium

Wine Characteristics

Wine Characteristics
Wine Glossary
Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vegetable Harvest and Storage
Vegetable Seasonings
Wine and Cheese Pairings
Soup Seasonings
Sour Cream
Staple Ingredients
Thawing Times for Whole Turkey
Thawing Times for Whole Turkey
Poultry Seasonings
Remaking Recipes
Roasting Timetable
Salad Seasonings
Seasonings for Sauces for Meats and Vegetables
Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
Hard times recipes and substitutes
Oven Temperature Conversion Chart
Pastry Seasonings
Pepper Heat Guide
Quick-Freezing Vegetables
Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
Ten Rules of Edible Flowers
Rules For A Good Quiche
Nutritional Content of Nuts
Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
Honey Names
Honey Names
Glossary of Basic Cuts of Steak
Gravy Problems and Solutions
Growing Herbs and Sprouts
Kitchen Witches Superstitions
Healthy Substitutions
Heirloom Measurements
Herbal Companions
High Altitude Baking
Kitchen Witch Creed
Medieval Cooking Glossary
Simple Herbal solutions
Household Cleansers
Liqueurs for Cooking
Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Cake Recipe Adjustment for High Altitudes
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chocolate Baking Tips
Cold Storage Life of Foods
Conversion Factors
Conversion Table for U.S. and Metric
Glossary of Spice Terms
13 Kitchen tips
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Egg Seasonings

Edited By Crimsonwolf

Wine Characteristics

Aperitif Wine

One meant to be served before a meal as an appetizer.

Blanc de Blancs

White wine made from white grapes; this French phrase usually refers to sparkling wine made from fine Chardonnay grapes. A few table wines also carry this name.


Dry or lacking sweetness, used in reference to sparkling wines. This is the driest type of champagne normally sold; see also "extra dry."

Dessert Wine

A term formerly used to indicate sweet wines, such as sherries, ports, and muscatels, that are fortified with brandy to bring them up to an alcohol content of around 16 to 18 percent. (See "fortified.") Now, the meaning is more precise: a wine to be served with desserts or by itself after a meal. Dessert wines today include such sweet wines as Muscat Canelli and "late harvest" White Riesling, which have alcohol contents as low as just 10 to 12 1/2 percent.

Dry Wine

One lacking sweetness, with most or all of its sugar converted into alcohol by fermentation. Most table wines are dry to fairly dry--to complement the flavors of most foods prior to the dessert course.

Extra Dry

Term used on a label to indicate that a sparkling wine is slightly sweet (contradictory but true!). See also "brut" and "sec."

Flavored Wine

"Pop" wines are often flavored with citrus or other fruit. Vermouth is flavored with herbs and spices. Only natural flavors may be added to wine under Federal regulations.


Wine in which fermentation was stopped and the alcohol content increased by the addition of grape brandy. This process is used for sherries, ports, and other wines whose alcohol content reaches 16 to 18 percent--sometimes even more in very sweet wines.


In the United States, our generic wines borrow European names which have specific meanings in their own countries but not here. Examples include burgundy, Chablis, Rhine wine, and sauterne. Many wineries are phasing out such labels in favor of more descriptive and accurate names (see "varietal"). However, it's likely that burgundy (for an inexpensive red wine) and Chablis (for an inexpensive white) will be in use in America for quite some time.

Late Harvest

A wine made from grapes picked after their juices are extra sweet and concentrated (see "Botrytis").

Proprietary Wine

One carrying a name originated by a specific winery - essentially a brand name. Examples include Paul Masson's "Emerald Dry," Gallo's "Tryolia," and Christian Brothers' "Chateau LaSalle."


A French word meaning "dry"; however, when applied to champagne it has come to indicate a medium sweet one (see "extra dry").

Still Wine

Any non-sparkling wine.

Table Wine

Red, white, or pink wines of 11 to 13 percent alcohol, suitable for serving with food.


Term used to indicate that a wine is made predominantly of the grape variety named on the label. For example, Zinfandel wine is supposed to be made from Zinfandel grapes. A new Federal law now specifies that a minimum of 75 percent of a varietal wine be made from the grape listed on the label.

Vintage Wine

Wine from a single year named on the label, rather than a blend from several years. Vintage wines are necessarily good; there are fine years, average years, and poor years for most wines.




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