Adventures in Eating: Oatmeal Cookies

There is still nothing like a fresh baked cookie, whether with a glass of lovely desert wine, lem­onade, or fresh milk. Unfortunate­ly, it takes time to bake up a batch from scratch. That is why I love this old-fashioned “ice box” reci­pe. It is fast to make and a batch can always be on hand… read more »


This term describes how thick the wine is. A viscous wine will be dense and full-bodied. The wine will be thicker according to the amounts of sugar, alcohol, tannins, glycerin, and more. These thick wines are rich in fruit flavors as they have higher amounts of ingredients in them.  


A wine with noticeable sugar. It is only good when it is balanced with the acids so it would not have an overly sweet taste.  


The structure is what the wine is composed of. This composition includes acidity, alcohol, tannins, and sugar. The more balanced all the components are, the better it is to be paired with food.    

Residual Sugar

This is the remaining sugar after the fermentation stage. There is more residual sugar found on sweeter wines.  


This wine has a flavor and aroma of fresh fruits because of the very ripe fruits that is included in the wine. Jammy wines are bolder in their taste compare to fruity wines. In addition, this wine have more sugar and have berry sweetness that is sticky as a jam.  


This term is also known as tears and it refers to the liquid tracks down the side of the glass after swirling your wine. Usually, slower legs indicate that there is high levels of sugar and alcohol, which has more flavor than the faster legs.  

Indigenous Yeast

This is an important element in winemaking because it transforms the grape juice to wine. The yeasts converts the grape’s sugar into alcohol.