Glossary Category:


Bâtonnage or Batonnage is the French winemaking term for stirring settled lees back into the wine. “Lees” is the term for sediment from the wine, made up of dead yeast cells and particles of grape seeds and skin. When these solids stay in contact with the wine, it helps create complexity, aroma and flavor compounds, […]


Borage (Borago officinalis), also known as starflower, bee bush, bee bread, and bugloss, is a medicinal herb with edible leaves and flowers. With a taste comparable to that of cucumber, borage has various culinary applications. Definition from Permaculture News.


Maceration is a winemaking process whereby the color, flavor and tannins are transferred from the grape skins to the wine juice, aka must. Macerate literally means “to soften by soaking”; the grape skins are left to soak in their own juices so that they soften and release the qualities that give wines color, body, mouth-feel […]


Purslane is a succulent annual trailing plant that grows in many countries because it thrives in poor soil. It can be eaten as a cooked vegetable and is great to use in salads, soups, stews or any dish you wish to sprinkle it over. Purslane is antibacterial, antiscorbutic, depurative, diuretic and febrifuge. The leaves are […]

tonka bean

The tonka bean is a flat, wrinkled legume from South America with an outsize flavor that the federal government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas. The taste of the tonka bean is linked strongly to its scent. “Scents,” I should […]