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• AGED WINE
• AGLIANICO (ITALIAN FULL-BODIED RED WINE FROM BASILICATA)
• BEAUJOLAIS NOUVEAU (TWO-MONTH-OLD FRENCH LIGHT-BODIED RED WINE, OUT IN NOVEMBER)
• BEER, OKTOBERFEST (GERMAN LAGER WITH A BREAD AROMA AND GOLDEN COLOR)
• BEER, WHEAT (PRIMARILY GERMAN AND BELGIAN; LIGHT IN COLOR AND FLAVOR; AKA WEIZEN BIER)
• BLAUFRANKISCH (AUSTRIAN RED WINE)
• CABERNET SAUVIGNON (FULL-BODIED RED WINE)
• CHAMPAGNE (CARBONATED WINE FROM SECONDARY FERMENTATION, USUALLY MEDIUM-BODIED; SEE ALSO CAVA, PROSECCO, AND SPARKLING WINE)
• CHARDONNAY, CALIFORNIA, FULL-BODIED (AND OAKIEST)
• CHATEAUNEUF-DU-PAPE, WHITE
• CHINON (FRENCH MEDIUM-BODIED RED WINE FROM THE LOIRE VALLEY, MADE WITH CABERNET FRANC; SEE ALSO CABERNET FRANC)
• CIDER, HARD (ALCOHOLIC FERMENTED APPLE JUICE)
• CLARET (FRENCH MEDIUM-BODIED RED WINE FROM BORDEAUX, MADE MAINLY FROM CABERNET SAUVIGNON, MERLOT, AND CABERNET FRANC; SMALL AMOUNTS OF MALBEC AND PETIT VERDOT ARE ALSO USED)
• COGNAC OR COGNAC-BASED COCKTAILS
• GIN AND GIN COCKTAILS
• HERMITAGE, RED (SPICY, FRUITY, TANNIC)
• HERMITAGE, WHITE
• ICE WINE (SWEET WHITE WINE MADE FROM GRAPES THAT HAVE BEEN NATURALLY FROZEN ON THE VINE THEN PICKED; PEAR, APRICOT, APPLE FLAVORS; VERY RICH; MADE IN AUSTRIA, GERMANY, CANADA, AND NEW YORK'S FINGER LAKES REGION; AKA EISWEIN)
• LAGER (TOP-FERMENTING BEER BREWED PRIMARILY FROM MALTED BARLEY, HOPS, AND WATER; LIGHT IN COLOR, HIGH IN CARBONATION WITH A MILD HOP FLAVOR)
• MONASTRELL (THICK-SKINNED GRAPE THAT MAKES SPANISH MEDIUM- TO FULL-BODIED RED WINE; LOTS OF TANNIN, BLACKBERRY, SPICE, PEPPER, AND LEATHER NUANCES; SEE ALSO MOURVEDRE)
• MULLER-THURGAU (GERMAN LIGHT-BODIED WHITE WINE; DESCRIBED AS A CROSS BETWEEN RIESLING AND SYLVANER)
• NAVARRA (AREA IN NORTHERN SPAIN PRODUCING MEDIUM-BODIED RED WINE WITH CHERRY, CEDAR, AND CIGAR AROMAS AND SPICY TANNINS)
• NEBBIOLO (ITALIAN MEDIUM-BODIED WINE FROM GRAPES GROWN IN THE PIEDMONT AREA; DOMINANT GRAPE IN BARBARESCO AND BAROLO; WITH MUSHROOM, VIOLET, AND BLACK CURRANT CHARACTERISTICS; SEE ALSO BARBARESCO AND BAROLO)
• PETITE SIRAH (NEW WORLD FULL-BODIED RED WINE)
• POMMARD (FRENCH RED WINE FROM BURGUNDY)
• RHONE, WHITE (FRENCH, FULL-BODIED WINE FROM THE NORTHERN RHONE; E.G., VIOGNIER)
• RIBERA DEL DUERO (SPANISH FULL-BODED RED WINE)
• RIESLING, KABINETT (DRIEST GERMAN RIESLING)
• RIESLING, LATE HARVEST (GERMAN SWEET WHITE WINE)
• RIOJA, WHITE (SPANISH, LIGHT- TO MEDIUM-BODIED)
• ROUSSANNE (FRENCH FULL-BODIED WHITE WINE FROM THE RHONE VALLEY)
• SANGIOVESE (ITALIAN MEDIUM-BODIED RED WINE, PRIMARILY FROM TUSCANY; SEE ALSO CHIANTI, BRUNELLO DI MONTALCINO, ETC.)
• SHIRAZ, SPARKLING (AUSTRALIAN SPARKLING WINE, WHICH RANGES FROM DRY TO SWEET)
• SPARKLING WINE (SPARKLING WINE NOT MADE IN THE CHAMPAGNE REGION OF FRANCE; E.G., SPANISH CAVA, ITALIAN PROSECCO, GERMAN SEKT, ETC.; SEE ALSO CHAMPAGNE, CAVA, PROSECCO, VOUVRAY, SPARKLING, ETC.)
• SUPER TUSCAN (ITALIAN MEDIUM TO FULL-BODIED BLENDED RED WINE)
• TEA, EARL GREY (TEA, BLACK FLAVORED WITH OIL OF BERGAMOT)
• TEA, ENGLISH BREAKFAST (BLEND OF TEA, BLACK VARIETIES, USUALLY ASSAM AND CEYLON)
• TEA, PLUM OOLONG (CHINESE, MEDIUM-BODIED; SOUR PLUM ADDED BEFORE DRYING)
• TXAKOLI (SPANISH LIGHT-BODIED, HIGH-ACID, SEMI-SPARKLING, WHITE WINE FROM THE BASQUE REGION; AKA TXACOLI AND CHACOLI)
• VALPOLICELLA
• ZINFANDEL, WHITE (CALIFORNIA SWEET BLUSH WINE MADE FROM ZINFANDEL GRAPES)