Letter V

VACHERIN:
(TLFi) A cow's milk cheese, generally soft and with a washed rind, very creamy, made in Franche-Comté, Savoy, and Switzerland.
(TLFi) An iced cake made with meringue and Chantilly cream.

VACQUEYRAS;
(LG) AOC red, white or rosé wine from the southern Côtes du Rhône.

VADOUVAN or VANDOUVAN
See VANDOUVAN. (ref nec) Vandouvan (or vadouvan) is a mixture of spices of Indian origin.

SIDEBOARD:
(TLFi) A kitchen or dining room cabinet consisting of two parts: the lower section for storing table linens and dishes, and the upper section with shelves on which plates and decorative items are displayed. Synonyms: credenza, sideboard.

DISHES
(TLFi) All the containers, dishes, plates, and various utensils used for presenting and consuming food at the table.
(ref nec) The term "dishes" derives from the table vessel called a "nave," which most often takes the form of a ship and was placed on the royal table. It contained cutlery, condiments, spices, and talismans to test for the presence of potential "poisons": unicorn horn (also known as narwhal tusk), snake tongues, etc. The nef was most often made of silver, sometimes gold or silver-gilt, and sometimes set with precious stones. This nef was also called a "lock" because it was kept locked. Sometimes it could take the form of a fortress, a church, or even a music box or automata (L'Histoire à table, André Castelot, Plon-Perrin, 1972, p. 212).

VALDIGUIE, or VALDIGUIER:
(ref nec) Valdiguié, or Valdiguier, is a black grape variety of French origin, now used almost exclusively in America, where it has been misleadingly given the name Gamay. It is often made using carbonic maceration, similar to the process used to make Beaujolais Nouveau.

VALENCAY:
(LG) Berry region AOC cheese made from goat's milk, with a soft paste and a natural rind, sometimes ash-coated. It is presented in the form of a truncated pyramid with a base of 8 cm and a thickness of 6 to 7 cm.

VALENCIENNE (A LA):
(Atilf) The expression "à la valencienne" applies, in classic cuisine, to a preparation of rice "in the Valencian style", inspired by Spanish cuisine, cooked in fat and garnished with a salpicon of pepper and raw ham and peeled and seeded tomatoes.

BONDERED VALET  
(bakery) Bakery valet paid

BAKING VALUE:
(Roussel et al., Glossary of Terminology Applied to French Breads) Organoleptic quality of the bread crumb (color, aroma, texture). The sum of the assessed observations, excluding dough yield indicated separately, constitutes the baking value score expressed out of 300 points. This score is divided into:
- dough score out of 100 points;
- bread score out of 100 points;
- crumb score out of 100 points.
See also breadmaking suitability.

VALOIS:
(ref nec) Name of a garnish for pan-fried or sautéed poultry or small cuts of meat, made with Anna potatoes and thinly sliced ​​artichoke hearts, braised in butter, sometimes with the addition of stuffed olives. The sauce is made by deglazing with white wine and veal stock, then finishing with butter. A Béarnaise sauce with added meat glaze is also called "valois".

VALRHONA:
(ref nec) "Valrhona" is a French brand of fine and ultra-fine chocolates, headquartered in Tain l'Hermitage, in the Drôme department (Southern France).
Valrhona is a company and a brand in the French food industry specializing in cocoa processing. The company was founded in 1922 by Albéric Guironnet, a pastry chef in the Ardèche region. Initially called Chocolaterie du Vivarais, it was renamed Chocolaterie Gonnet in 1938. The Valrhona brand was created in 1947.

VAN:
(Panckoucke Encyclopedia) A type of sieve with which grain was projected into the air so that impurities could be carried away by the wind.

VAN HOUTEN:
(ref nec) Van Houten is a brand of unsweetened cocoa powder, giving it a slightly bitter taste but an intense cocoa flavor.
The company was founded in 1815 in Amsterdam by Coenraad Johannes van Houten. In 1828, he invented a process for extracting cocoa into a powder that was easy to mix with water or milk, which quickly made the company very wealthy.

VANILLA:
(TLFi) An epiphytic orchid of equatorial or tropical regions, generally characterized by a very long climbing stem bearing adventitious roots at each internode, by alternate, lanceolate, leathery leaves, by large flowers in axillary clusters with a funnel-shaped lip, and by elongated, fleshy fruits called vanilla pods.
By metonymy, vanilla pod or, simply, vanilla: the fruit of this plant, which turns brownish-black and aromatic when dried.
The orchids used for vanilla bean production belong to the genus *Vanilla*, primarily the species *Vanilla planifolia* (family Orchidaceae, the orchid family, which comprises approximately 110 species, of which only three produce vanilla, *Vanilla planifolia* being the best known). *Vanilla pompona* is also capable of producing vanilla; its short fruit is also known as *vanillon*. As for *Vanilla tahitensis*, Tahitian vanilla, the particular agronomic and aromatic qualities of this cultivar of *Vanilla planifolia* led it to be considered a distinct species for a long time.
The plants that produce vanilla are themselves called vanilla, or sometimes vanilla orchids. They are the only orchids cultivated for purposes other than ornamental ones. The cultivation and preparation of vanilla require careful attention to obtain a richly aromatic spice. This is due to In fact, when considered by weight, it is one of the most expensive agricultural products in the world. It comes in the form of shiny black sticks, commonly known as "vanilla pods".

Frosted Vanilla:
(ref nec) Frosted vanilla is produced in the Bukoba district, on the shores of Lake Victoria in Tanzania. Vanilla cultivation was introduced to Tanzania in 2004 as an alternative to other traditional crops such as coffee, tea, bananas, and corn.
The Mayawa cooperative collects the green vanilla beans from growers and then handles the processing and curing, using the Bourbon method.

VANILLIN:
(H. This) The compound responsible for the essential flavor (and aroma) of vanilla. It can be extracted from vanilla (vanillin forms white crystals on the surface of the pods) or synthesized using various methods, such as the fermentation of pine needles or the treatment of paper pulp. It's worth noting that this compound also forms spontaneously when alcoholic beverages are aged in barrels: the lignin in the wood is broken down into various compounds, often fragrant, including vanillin. One of its derivatives, ethyl vanillin, is far more potent.

VANDOUVAN or VADOUVAN
(ref nec) Vandouvan (or vadouvan) is a spice blend of Indian origin. It is a slightly stringy paste, whose color can vary from greenish-brown to very dark brown, with an amalgam of spices and aromatics in fat composed of onion, crushed garlic, fenugreek, mustard seeds, raisins and curry leaves.

LAPWIND:
(TLFi) A bird of the Charadriidae family, with broad, spatulate wings and a short beak, its legs varying in length depending on the species, and widespread throughout most of Europe and Asia.
(ref nec) The lapwing is a wading bird the size of a pigeon (Charadriidae family – Scientific name: Gallinula chloropus), with glossy black, green, and white plumage and a black crest, which lives in the plains. The northern lapwing is a remarkable bird for the beauty of its plumage and the delicacy of its flesh. At the end of the 18th century, Anthelme Brillat-Savarin gave it a great gastronomic reputation, while the Church, for its part, considered it lean. About the size of a pigeon, with rather delicate flesh, the lapwing is mainly prepared roasted, whole (except for the gizzard), possibly stuffed with pitted olives. In France, lapwing eggs are appreciated where they are prepared "à la milliardaire", that is to say, simply cooked and drizzled with semi-salted butter.

WINDMILLING:
(CNRTL) To rid grains of impurities by shaking them in a winnowing basket or similar utensil.
More specifically, to stir a sauce or heavy cream to prevent a skin from forming as it cools.
(H. This) This involves shaking a pan back and forth to "mix" its contents. For example, if starting with a reduced chicken or wine stock, butter is added, and over low heat, the melting butter is emulsified. It is said that winnowing makes sauces "shinier" than whisking, for example, but this is not true. Certainly, there is a measurable difference in appearance, but a triangular test has not shown any difference perceptible to the naked eye in general. However, there is a significant difference in taste, because sauces made with a whisk are composed of much larger droplets of melted fat (butter, for example) than sauces of the same composition that have been emulsified with a whisk. This has important consequences in terms of taste: emulsions with large droplets make the aqueous phase (the base, the wine) more pronounced, and emulsions with small droplets make the fat (the butter, in our example) more pronounced.

VANNEUE:
(bakery) first stage of the four years of apprenticeship necessary for a boy to become a baker.

VAPOR:
(H. This) State of a body in the gaseous phase. Note that vapor is invisible, and that, for water vapor, it is indirectly detectable by the recondensed droplets it forms upon entering colder air.

VARENNE (eggs à la):
(PF La Varenne) syrup, add fried egg whites, orange blossom water

VARZI:
(ref nec) Pure pork sausage with coarse mince, stuffed in a natural casing of large diameter, possibly sewn or glued.

VAUQUELIN:
(H. This) The preparations called vauquelin are mousses obtained from beaten egg whites, greatly lengthened with an aqueous solution and beaten as it is added, in order to obtain a large volume of mousse which has the taste of the added solution; the mousse is finally cooked in a microwave oven.

VDN
(ref nec) Naturally Sweet Wine.

VDQS:
(ref nec) Superior quality delimited wine; category of wines.

VEAL:
(TLFi) Young cow (male or female) before weaning at one year old.
(ref nec) The meat of this unweaned animal, generally slaughtered before the age of 6 months, with a carcass weight varying between 110 and 160 kg. It can be prepared in many ways.

VEAL RAISED BY ITS MOTHER:
(ref nec) Young bovine with light-colored flesh ranging from white to slightly pink, often from a beef breed (Aubrac, Bazardaise, Belgian Blue, Blonde d'Aquitaine, Camargue, Charolais, Corsican, Gasconne). It is raised on straw in a building large enough to allow for movement, with lighting and good ventilation. It is suckled with its mother's milk and possibly by a foster cow. Its slaughter weight is 115 to 130 kg at 4 months. The only other permitted feed is approved brand powdered milk. Some farmers add a few eggs to supplement its protein intake.

FAILED VEAL:
(ref nec) Young bovine anemic, due to nutrition dominated by the concern to obtain white flesh, but the expression does not imply poor quality meat.

EIGHT-DAY-OLD CALVE:
(ref nec) Small calf sold at one to two weeks of age to be fattened elsewhere than on the farm of birth.

LUC'S VEAL (or QUOTA VEAL):
(ref nec) A calf feeding practice developed by breeders in the eponymous Aveyron village in reaction to the introduction of milk quotas by the European Union from 1984 onwards, consisting of giving local young cattle the milk produced that exceeded the quantities authorized per dairy herd.

LYON VEAL:
(ref nec) Young bovine, most often of the Limousin breed, weaned around 7 months, then intensively fattened in the barn using a diet based on concentrated feed until slaughter at the age between 11 and 15 months. It then weighs around 450/500 kg.

REPRODUCTION VEAL or WEEKBORN:
(ref nec) A young male bovine, raised on pasture alongside its mother who suckles it and with whom it grazes, at least until weaning, which occurs around 8 to 10 months of age, before being sent to the slaughterhouse. Its young, light red meat is highly prized on the Italian market, but despite its young age, it can no longer be called "veal" since it has eaten grass and is ruminating.

SAINT ÉTIENNE VEAL:
(ref nec) Young bovine very often from the Limousin breed, raised with its mother's milk and very quickly supplemented with concentrated feed, slaughtered unweaned at the age of 7 to 9 months and then weighs between 280 and 3502 kg.

VEGAN:
(CNRTL) A person who excludes all animal products from their diet. This lifestyle is also called veganism.

VEIN:
(LG) Cut from the beef neck, subdivided into fatty vein (lower part) and lean vein (upper part). Cuts are made from it for braising for stews, carbonnade, and beef stew.

VELVET (AU):
(Joseph Favre, Universal Dictionary of Cuisine) "Prepare a tapioca soup in which a little red carrot puree passed through a sieve has been mixed."

VELVET:
(ref nec) A type of matte, cocoa-based glaze, having more or less the appearance of velvet.

VELOUTÉ:
(TLFi) That which produces a flattering impression on the senses.
(TLFi) Soup thickened with egg yolks and cream. See also "velouté sauce".
Jules Gouffé, The Great Book of Cooking: " VELOUTÉ GRAS. Have 3 kilos of veal sirloin tip and 2 chickens from which you have removed the breast fillets; Butter a saucepan, in which you place 2 onions and the meats on top; Add half a liter of large stock; Sweat over low heat, avoiding browning the meats; Moisten with 7 liters of large stock; Boil; Skim, then add 5 grams of salt, 3 grams of mignonette pepper, 3 grams of sugar, 1 bouquet garni, and 2 medium carrots; Leave on the heat until the meats are fully cooked; Remove the meats to a dish and sprinkle them with salt; Strain the cooking liquid through a cloth and degrease completely; Make a white roux with 400 grams of flour and 400 grams of clarified butter;
moisten with the meat cooking liquid and stir until boiling; at the first boil, place on the edge of the stove; let simmer for 2 hours; skim off the fat twice during this process, and a final time before straining the velouté through a fine-mesh sieve; set aside to serve.

VELOUTÉ LEAN.
(J. Gouffé) Take 4 kilos of fish, gurnard, whiting, pike; Put them in a saucepan; Add: 2 regular onions, 2 cloves, 1 bouquet garni, 2 medium carrots, 1/2 liter of white wine, 20 grams of salt, 50 grams of mignonette pepper; Sweat over low heat for 15 minutes; Moisten with a bottle of white wine and 4 liters of water; Boil; Skim and simmer on the edge of the stove until the fish is fully cooked; Strain through a cloth, then make a white roux with 350 grams of butter and 350 grams of flour; Moisten the roux; Reduce, stirring on the stove for 15 minutes; Strain through a sieve and set aside."
(TLFi) Wine (...) at once mellow, silky, and delicate. Nothing in its impression offends the palate. The sweet flavor lingers

Veal Velouté:
(ref nec) Roux: butter, flour, cook. Add veal stock, cook, mushrooms, strain.

VELVÉ GRAS:
See "velouté gras sauce".

FISH VELOUTÉ:
(ref nec) White roux, fish stock, boil, cook 10 min, filter.

CHICKEN VELOUTÉ:
Roux: butter, flour, cooking. Add chicken stock, cooking, mushrooms, strain.

VENACO:
(LG) Corsican cheese made from goat's or sheep's milk, with a soft paste and a natural scraped rind, made in a "cabin" style, originating from Venaco or Corte.

VENISE:
(TLFi) We distinguish between high venison (meat of large game, such as deer, roe deer, wild boar) and low venison (meat of small game, such as hare, rabbit).

VENDANGE /
(TLFi) Harvesting of grapes intended for making wine.

GREEN HARVEST (see also THINNING and GREEN HARVEST)
(ref nec) Removal of some of the still green grapes before veraison, in order to reduce the yield of a harvest that is expected to be abundant.

HAND HARVESTING:
(Civa) Hand harvesting, von Hànd herbschta  : Hand harvesting is still the predominant practice in Alsace. It generally begins at the end of September and requires a significant temporary workforce. Even though mechanical harvesters are gaining ground, mainly in the vineyards on the plains, nothing replaces the trained eye of an experienced harvester, who can select the grapes.

LATE HARVEST:
(Civa) Late Harvest, from Üslesa  : Alsatian Late Harvest wines come from so-called noble grape varieties, Gewurztraminer, Pinot Gris, Riesling, or Muscat, harvested when overripe, generally several weeks after the official start of the harvest. In addition to the varietal identity and aromatic character, there is the power resulting from the concentration of the grapes and the development of noble rot ( Botrytis cinerea ).

GREEN HARVEST:
(Civa) Green harvest (or thinning) consists of removing a certain number of green bunches to reduce yield and promote the ripening of the remaining grapes.

VENETIAN (A LA):
(ref nec) Name given to various preparations whose main characteristic must be the green color.

VENTRÈCHE:
(Robert) Pork belly.
Ventresca in Occitan and pancetta in Italian. Rind, meat and fat from the belly, the stomach of the pig.

VÉRAISON:
(Civa) Véraison, 's Zittigwarra: Stage of grape development that corresponds to the change in the appearance of the berry: in white grape varieties, the skins become translucent, in red varieties, they change color. Veraison is the first stage of ripening.

VERDIER:
(LG) Name of a preparation of hard-boiled eggs, stuffed with foie gras and gratinéed on a bed of melted onions, covered with a parmesan béchamel sauce with added truffle.

GREENS;
(LG) Generic term for salad or a mixture of herbs.

VERDURETTE 
(LG) Vinaigrette sauce with added chopped chives and hard-boiled egg, chopped chervil, tarragon and parsley.

Vergeoise:
(IPCF) Unrefined sugar generally obtained from the residual syrup of sugar crystallization, obtained after refining sugar beets. The Belgian inventor Karl Graeffe is credited with the creation of vergeoise. There are two types of vergeoise: dark, cooked twice, and light, cooked only once.

VERJUS:
(TLFi) Acidic juice extracted from a large grape that ripens imperfectly or from any other grape picked before maturity, formerly used in sauces, in the making of syrups and today in the preparation of mustard.

VERMICELLI:
(TLFi) Soup pasta in the form of long, thin filaments, often wound into skeins.

VERNON:
(LG) Name of a preparation of small pieces of sautéed meat, garnished with artichoke bottoms topped with asparagus tips, turnips stuffed with mashed potatoes and apples, hollowed out and filled with buttered peas.

VERRACON or VERRASSON:
(ref nec) Young male pigs not sexually mature and intended for reproduction.

BIRCH:
(TLFi) Uncastrated male of the sow, used in pig farming for its reproductive qualities, from the age of six months to five or six years.

GLASS;
(ISO) An inorganic material obtained by melting raw materials—primarily sand, limestone, and soda—that is homogeneous and isotropic. The molten mass has been rapidly cooled at a controlled rate, essentially without crystallization in the case of colored or colorless transparent glasses, but with crystallization or phase separation in the case of opalescent or translucent glasses. The physical and chemical properties of glass differ entirely from those of its constituent materials.
(TLFi) A drinking vessel, made of glass or, by analogy , of another material.

WHITE GLASS: 
(TLFi) Ordinary glass, formed of double silicates of sodium (or potassium) and calcium, used in glazing and glassware (as opposed to crystal and special glasses).

BEER GLASS
(TLFi) synon. mug

CHAMPAGNE GLASS
(TLFi) synonyms: coupe , flute

COCKTAIL GLASS (sommelier)
(ref nec) Long stem glass with flared container of 15 cl.

HOLLOW GLASS: 
(ISO) General term designating soda-lime silico-glass used to make bottles and jars.

KITCHEN GLASS /
(TLFi) round and without stem

TASTING GLASS:
(TLFi)

WATER GLASS
(TLFi)

LIQUEUR GLASS
(TLFi)

MIXING GLASS (sommelier):
(ref nec) Glass tool used for all drinks prepared in a mixing glass: a technique consisting of mixing liquids together and cooling the drink while carefully controlling the dilution of the ice cubes. (in English: mixing glass).

FLAT GLASS
(TLFi) synonym: tumbler

BLOWN GLASS:
(ISO) Article of glass formed by blowing air.

WINE GLASS
(TLFi)

WINE GLASS: 
(H. This, Pour la science) A preparation invented in 2004, which consists of producing a vitreous system from wine to which proteins are added, before evaporating the ethanol and water. 

GREEN:
(H. This) A coloring preparation obtained by crushing spinach or other green herbs, then cooking them gently: the green foam that rises to the surface of a brown liquid is skimmed off with a spoon. This substance contains chlorophylls as well as carotenoids.
(ref nec) Said of a wine with an acidity considered excessive or of a wine considered too recently produced to be consumed.

GREEN (AU)
(LG) Flemish preparation of eel cooked with a large quantity of herbs: chervil, lemongrass, watercress, spinach, tarragon, mint, white dead-nettle, sorrel, parsley, burnet, sage, etc.

STEEL GREEN:
(ref nec) Long twisted iron point which was used to pierce barrels until the Middle Ages.

VERT-CUIT:
(ref nec) Specific degree of cooking of duck à la presse and salmis (bleu).

GREEN OF WHITE:
(ref nec) Technically and descriptively describes a young bovine whose very white flesh has pearly reflections which, under a certain angle of light, make it appear green.

VERBENA:
(CNRTL) Native to South America, cultivated in the south and west of France, with leaves secreting a lemony essence, with purplish and fragrant flowers.

VESOU 
(CNRTL) Sweet juice obtained by crushing sugar cane from which sugar is extracted.

BLADDER:
(TLFi) Waterproof pouch filled with any substance.

PIG BLADDER:
(ref nec) Membranous pouch in the belly of the pig, used in cooking, after being purged with coarse salt and vinegar, then carefully rinsed and squeezed dry, to cook poultry in broth.

MEAT FOR BOILING:
(E. Glatre) There are many cuts of beef used in broth-based dishes such as pot-au-feu, salt beef, potée, or beef mironton. These include lean cuts like chuck, cheek, or point, and gelatinous cuts such as shank, round, or tail.

BRAISING MEAT:
(E. Glatre) Meat having a high proportion of collagenous tissue, which is only tenderized by long cooking at low temperature.

GRILLING MEAT:
(E Glatre) Tender meat, suitable for sautéing, grilling or roasting.

EMPTYING:
(P. Moreau) With your fingers, form a rim and a decoration on the outside of a pastry base by folding it over itself to hold the filling in place during baking.

EMPTY:
(LG) Remove the viscera from poultry, fish or game.

OLD VINES:
(Civa) In Alsatian, àlti Rawa . Old vines are less fertile, resulting in lower yields. The wines produced from them are more concentrated and less affected by vintage variations.

VIENNESE:
(TLFi) Bread whose dough may contain sugar, milk, fats, eggs, and which is generally presented in the form of molded baguettes with many regular notches on one side.

VIENNOISERIE:
(LG) All bakery products other than bread and pastry items such as galettes, biscuits, shortbread, etc. Viennoiserie usually includes croissants, bread rolls, raisin bread, brioches, chocolate croissants, that is to say, preparations of leavened or semi-puff pastry dough.

VIF:
(M. Ribereau Gayon) A wine with refreshing acidity. Describes a light and fresh wine with a slight acidic character.

WINEGROWER: 
(TLFi) Person who cultivates vines to make wine.

WINEGROWER (AT LA):

VINEYARD:
(Mr. Ribereau Gayon) Literally speaking, a vineyard is agricultural land planted with vines. More generally, this term is used to designate a wine-growing region: the French vineyard, the Bordeaux vineyard (therefore designating all the vines of the region).

VIGOROUS:
(M. Ribereau Gayon) This is a full-bodied, balanced, structured and alcoholic wine.

VILLEROY:
(Jules Gouffé) "  This name, sometimes misspelled as "Villeroi," was that of a Marshal of France. It was sometimes given to cuts of meat (poultry, oysters, etc.) that were cooked in a velouté sauce, which was supposedly thickened with egg. The cuts were then dipped in the thickened velouté, left to cool, and then breaded in the English style (two dips in beaten egg and breadcrumbs, before frying)." [Note that François de Neufville de Villeroy lived between 1644 and 1730].
However, the Dons de Comus (1742, i.e., after the Marshal) indicate other preparations "à la Villeroy  ":
1. Cook a chicken on a spit. Then carve it like a duck. Pour a hot and spicy remoulade sauce over it.
2. Stud with a square of bacon, ham, and anchovies. Season with herbs. Smother in embers, and serve over a light, white Italian-style sauce.

WINE:
(TLFi) Beverage, generally alcoholic, resulting from the fermentation of grapes or grape juice.
(European regulation) The product obtained exclusively by the alcoholic fermentation, total or partial, of fresh grapes, crushed or not, or of grape must.

BLUE WINE
(Les Roses du Montfort-Gilles Laporte-Terres de France- Presses de la Cité-2018-p 389) In Neuveville-sous-Monfort, between Vittel and Mirecourt, the hillsides have always been covered with vines. The garnet-colored, almost blue, wine is produced from the hybrid Oberlin and Kuhlmann grape varieties.
Even before the First World War, Léon Millot from the Vosges region, with the help of Alsatian specialists Chrétien Oberlin and Eugène Kuhlmann from the Colmar Wine Institute, had developed grape varieties resistant to phylloxera (1894). Some grape varieties still bear their name, Oberlin and Kuhlmann, and, of course, Léon Millot, also known as Gamay des Vosges. Today, this last grape variety is still cultivated in Switzerland, Canada, and the United States.
In the 1970s and 80s, taking advantage of land consolidation projects initiated by the Ministry of Agriculture, the municipality redesigned the vineyard and reorganized access to it. Founded in 1999 and now boasting around thirty members, the Cooperative of United Producers of the Côteaux du Monfort works to continuously improve its viticultural practices, winemaking, and marketing of its products, including the blue-hued wine officially known as "blue wine."
It should be noted that in the 2010s, producers in the south of France dishonestly produced what they called "blue wines," which were actually white wines with added blue food coloring. This practice is illegal, as a beverage called "wine" must not contain any added coloring; moreover, the producers misled consumers by claiming their wine was naturally blue. They were convicted. 

Cooked wine
(ref nec) Wine obtained from must that has been concentrated by heating.
(ref nec) In French-speaking Switzerland, obtained by heating and reducing apple, pear, or quince must. The name is also raisinée and cognarde for quince.

ICE WINE:
(Civa) The term ice wine comes from the Germanic word Eiswein. Ice wines are produced from grapes harvested at sub-zero temperatures (-6°C). The cold concentrates the juice. In Alsace, production is very limited and lacks official recognition. The term "ice wine" cannot appear on the bottles.

DROP-IN WINE
(TLFi) Wine that flows from the vat or press without the grapes having been pressed.

YELLOW WINE:
(CNRTL) White wine from the Jura region made from a single grape variety, Savagnin, whose bunches are harvested at the very limit of ripeness.
(economie.gouv.fr) "Yellow wine" refers to a white wine aged for six years in oak barrels after fermentation, with the formation of a veil of yeast on the surface of the wine, protecting it from
oxidation.
(Claude Royer, Inventory of the Culinary Heritage of France , Albin Michel, Paris) A unique product in France, both in its characteristics and its winemaking method. It could even be declared unique in the world were it not for its certain similarities to some Andalusian sherries. Made from the Savagnin grape variety, harvested late to achieve optimal ripeness, resulting in an alcohol content of at least 12%. The pressed grapes yield a must that is first processed using white winemaking techniques. The wine undergoes racking, followed by slow and complete fermentation, sometimes lasting up to a year, to obtain a dry wine containing no fermentable sugars. It is then that a unique maturation process begins. After racking, the wine is stored in cellars in 228-liter barrels—previously containing Vin Jaune—which are carefully left partially partially filled so that a film of yeast, a "bloom," can form on the surface. This film would normally spoil the wine through acetic acid fermentation, rendering it unfit for consumption. However, in the Jura region, and only there, specific yeasts of the aerobic type Saccharomyces oviformis (Saccharomyces bayanus) induce a slow oxidation that imparts to the wine its incomparable "yellow wine" character.

Straw Wine:
( Culinary Heritage Inventory)   A naturally sweet wine (not a fortified wine, as it is made without fortification) whose luscious character is obtained solely through the over-ripening of the grapes. This drying process takes place not on the vine, but after harvesting. The ripest bunches are carefully selected and placed either in a dry, well-ventilated room, on wire mesh racks, or suspended from wires. Natural drying occurs slowly over two months. The destemmed and pressed grapes yield a juice that ferments slowly, without converting all of its sugars, and completes its maturation in 228-liter oak barrels for two months. The wine is bottled in 37.5 cl bottles. It has an alcohol content of approximately 16%.

VIN DE PAYS (VDP):
Category of personalized table wines defined in 1973. We distinguish regional VDPs (example: Vin de Pays d'Oc); departmental VDPs (example: Vin de Pays de l'Hérault) and zone VDPs (nearly a hundred in France; example Vin de Pays des Coteaux de Peyriac).

FIRST-PRESSURE WINE:
(Civa) First-press wine, or Vorlàuif: The first juice that flows from the press is called "free-run juice." The volume of free-run juice depends on the integrity of the grapes during harvesting and transfer. This juice can be separated from the pressed wine.

VINEGAR:
(economie.gouv.fr) The term "vinegar" is reserved for the product obtained exclusively by the biological process of double fermentation, alcoholic and acetic, of foodstuffs and beverages of agricultural origin or their aqueous dilutions.
See Melfor.

WINE VINEGAR: 
(economie.gouv.fr) vinegar obtained only from wine by the
biological process of acetic fermentation.

FRUIT OR SMALL FRUIT VINEGAR: 
(economie.gouv.fr) vinegar obtained from fruits or small fruits by the biological process of alcoholic and acetic fermentation. 

FRUIT WINE OR SMALL FRUIT WINE VINEGAR: 
(economie.gouv.fr) vinegars obtained from fruit wine or small fruit wine by the biological process of acetic fermentation.

APPLE CIDER VINEGAR: 
(economie.gouv.fr) vinegar obtained from cider by the biological process of
acetic fermentation.

ALCOHOL OR TABLE VINEGAR: 
(economie.gouv.fr) vinegar obtained from distilled alcohol
of agricultural origin by the biological process of acetic fermentation.

CEREAL VINEGAR: 
(economie.gouv.fr) vinegar obtained without distillation, from any
cereal whose starch has been transformed into sugars by agents other than
the diastases of malted barley alone.

MALT VINEGAR: 
(economie.gouv.fr) vinegar obtained without distillation from malted barley, with possible addition of cereals whose starch has been transformed into sugars solely by the diastases of the malted barley.

DISTILLED MALT VINEGAR: 
(economie.gouv.fr) vinegar obtained under reduced pressure from malt vinegar as defined above. This vinegar contains only the volatile constituents of the malt vinegar from which it is obtained.

Spiced or flavored vinegar: 
(economie.gouv.fr) vinegar as defined in the paragraphs above, with the addition of herbs, natural flavorings, or other ingredients authorized by current regulations.

VINAIGRETTE:
(Viandier, 1319) A vinaigrette. Take a small piece of pork and don't roast it too long; then slice it, and onions into rings, and fry it in a pot of bacon fat over the coals, and remove the pot often, and when it is cooked, add plenty of beef stock, and bring it to a boil; then add ginger, grains of paradise, and a little saffron, diluted with vinegar, and bring everything to a boil together; it should thicken on its own, and turn brown.
(Ménagier de Paris, II, p. 108; ca 1393) A sauce made of oil, vinegar, and various seasonings.
(TLFi) A cold sauce made with oil, vinegar, various herbs (parsley, chives, etc.), salted and peppered, used for seasoning.

VINEGAR MAKER:
A. – FOOD INDUSTRY. A person who makes or sells vinegar; a person who runs a vinegar factory. In the 16th century, vinegar was often flavored with chili pepper, not only to strengthen it, but also because Parisian vinegar makers adulterated their wines with chili pepper to smuggle them into the city without paying duties (Gdes heures cuis. fr., Éluard-Valette, 1964, p. 253).
B. – A table container (usually associated with an oil cruet) used to serve vinegar. The [tableware] still included vinegar cruets made of glass, crystal, or pewter (Ali-Bab, Gastr. prat., 1907, p. 68).
C. – BOT. [Referring to the use of berries to make vinegar] Synonym. of sumac. They found vinegar in the red clusters of the sumac tree (Chateaubriand, Voyages in America and Italy, vol. 1, 1827, p. 59).
D. − ENTOMOL. [With reference to the acidic liquid that the insect releases] Golden ground beetle. The liquid injected by ground beetles, which gave them the name "stag beetles," burns the skin and causes it to fall off after a few days (Coupin, Animals of Our Countries, 1909, p. 227).

VINETTE:
(Littré) Piquette, cheap wine.
Small bird, which is a species of ortolan bunting that feeds on figs.
Sorrel (regionalism)

VINEUX:
(Ribereau-Gayon) Said of a wine rich in alcohol.

WINE ORGANISM:
(P. Ribereau Gayon) That which relates to the production of wine (vini and not viticole)

VITICOLE:
(P. Ribereau Gayon) That which relates to the cultivation of the vine.

GERMAN WINES:
( https://www.winescholarguild.com/blog/regional-spotlight/understanding-german-wine-classification)  A new German wine law requires mastering not one, but three complex systems.
German wine classification is complicated, but the national German classification system has recently been reformed to improve its clarity and transparency. The reform will take effect in 2026.
First system: The 1971 Wine Act – “Rules of Maturity”: For most of the 20th century in Germany, the essential question was how ripe the grapes could be for each short, cool vintage. The German wine classification was established to reward winemakers who achieved maximum ripeness. Before climate change, this approach made some sense. Not only were the ripest grapes capable of producing the wines richest in sugar or alcohol, but they were also more likely to have reached the full physiological maturity of acids, phenolic compounds, and flavor and aroma precursors.
German legislators enshrined this paradigm in the 1971 German Wine Act, which linked quality to sweetness or potential alcohol, without regard to terroir or elements of viticulture and winemaking. It established classifications for basic German wines, the Qualitätsweine, or "quality wines," and the Prädikat. These wines, "possessing specific attributes," had to meet increasingly selective criteria, primarily increasing levels of ripeness:
 Kabinett ("reserve") wines, made from fully ripe grapes picked at normal harvest times.
 Spätlese wines ("late harvest") are made from even riper grapes, picked at a later stage of the harvest.  
 Auslese ("selective harvest") is wine made from a rigorous selection of very ripe grapes.
 Beerenauslese ("berry select harvest" or BA) are wines made from overripe berries, individually selected and hand-picked, usually infected with noble rot.
 Trockenbeerenauslese ("dry berry select harvest" or TBA) are wines made from individually hand-selected, overripe, almost raisined grapes, usually infected with noble rot. Eiswein ("ice wine") is made from BA-quality grapes, harvested and pressed while naturally frozen at a minimum temperature of -19°C/7°C.
 In the first three Prädikate (designations), a German winemaker can choose to ferment a wine until it is completely dry and label it Kabinett Trocken, Spätlese Trocken, or Auslese Trocken. However, the trend is to use the Prädikate only for sweet wines.

Second system: the PDV and terroir-based classification: The complexity and obscurity of the 1971 classification drove many consumers and producers to despair. The VDP (Verband Deutscher Prädikatsweingüter, or German Wine Producers' Association) was perhaps the most affected. Over time, this prestigious private association of approximately 200 German producers recognized that the national classification system failed to account for evolving tastes and climate. These two factors had begun to favor the production of dry wines. Furthermore, the national system had practically erased the identity of Germany's most renowned vineyards. Therefore, in 2002, with one eye on Burgundy and the other on restoring the prestige and marketability of Germany's finest wines, the VDP established its own terroir-based classification system. The importance of the VDP has led to its quality hierarchy being widely accepted as a parallel classification system, although it is only usable by its members.
Today, its four-level classification structure is as follows ( https://www.vdp.de/en/the-wines/classification ):
VDP.GUTSWEIN (estate level) from grapes grown on the estate, with maximum yields of 4.5 tonnes/ac or 75 hl/ha.
VDP.ORTSWEIN (village level) from the best sites within a single village, with the same yield limits as VDP.GUTSWEIN.
VDP.ERSTES GEWÄCHS ("Premier Cru") from recognized Erste Lage ("Premier Cru") sites; maximum yields are 3.6 tonnes/ac or 60 hl/ha.
VDP.GROSSE GEWÄCHS ("Grand Cru") from recognized Grosse Lage sites; Maximum yields are 3 tonnes/ac or 50 hl/ha.
The VDP also has a separate classification for Sekt, or sparkling wine made using the traditional method:
VDP.Sekt (minimum 15 months on lees, 24 months in the bottle)
and VDP.Sekt Prestige (36 months on lees, 36 months in the bottle).
It should be noted that the VDP prefix and the use of capital letters are part of the VDP trademark. Furthermore, VDP members can still classify their sweet wines using the Prädikat system.
Third system: In 2021, the German government recognized the importance of terroir and introduced a new wine law, along with a new classification system. Under the motto "The smaller the origin, the higher the quality," German wines are now classified largely based on terroir, rather than ripeness. The 2021 classification does not change the existing Prädikate (Quality Index). The additional Prädikate designation is still permitted by the 2021 Wine Law for all Qualitätswein categories (except Erstes Gewächs and Grosses Gewächs). What changes is that quality is now assessed based on a narrower geographical specificity. Again, "the smaller the origin, the higher the quality."
Deutscher Wein (German wine): The new classification begins here, with Germany's most basic wine category. The requirements are as follows: grapes grown exclusively in Germany, a minimum alcohol content of 8.5% and a maximum of 11.5% by volume for white or rosé wine and 12.5% ​​for red wine, with a minimum total acidity of 3.5 g/l. No Protected Geographical Indication (PGI) or Protected Designation of Origin (PDO) is indicated.
Landwein (country wine): At least 85% of the grapes in a Landwein must come from a specific Landwein region—one of Germany's 26 regions—as indicated on the label. Landwein is usually Trocken (dry) or Halbtrocken (semi-dry). The alcohol by volume is set at a minimum of 8.5% and a maximum of 11.5% for white or rosé wine and 12.5% ​​for red wine (after chaptalization, if applicable). This is equivalent to the EU PGI. Despite the growing popularity of this category among natural wine producers, less than 3.5% of German wine is classified as Landwein.
 Qualitätswein (quality wine): The vast majority (60–80%, depending on the vintage) of German wines are classified as Qualitätswein. These wines must originate entirely from a single German Anbaugebiet (appellation) or wine region—one of Germany's 13 designated wine regions—and the region must be declared on the label. The wines can only be produced from legally permitted grapes and must meet a minimum alcohol content prescribed for the region. Among the notable provisions of the 2021 Wine Act, the term Qualitätswein can now be accompanied or replaced by the term geschützte Ursprungsbezeichnung (gU), or Protected Designation of Origin (PDO) combined with the name of a wine region.
The "Qualitätswein" is now subdivided into four more restricted levels of origin. These levels are: Anbaugebiet (wine region), Region or Bereich (district), Ort (village) and Lage (vineyard).The Lage is located at the top of this pyramid.
The 2021 law goes further by dividing the Lage into three increasing quality levels:
Einzellage (single-vineyard) wines must reach a certain level of ripeness; further specifications are set at the regional level.
Erstes Gewächs (first growth) wines are white or red wines produced from a single grape variety identified as traditional and characteristic of a particular region. Yields must not exceed 3.6 tonnes/acre or 60 hl/ha on flat land, and 4.2 tonnes/acre or 70 hl/ha on steep slopes. The potential alcohol content must be at least 11%, and the wine must come from a declared vintage and site or plot. The wine must be vinified dry and undergo sensory evaluation by an official tasting panel. Erstes Gewächs wines cannot be released for sale before March 1st of the year following the vintage.
The "Qualitätswein" designation is now subdivided into four more restricted levels of origin. These levels are: Anbaugebiet (wine region), Region or Bereich (district), Ort (village), and Lage (vineyard). Lage sits at the top of this pyramid.
Grosses Gewächs (Grand Crus) represent the pinnacle. Only white and red wines produced from a single grape variety identified as traditional and characteristic of a particular region can be designated "GG." Hand harvesting is mandatory. Yields are capped at 3 tonnes/ac or 50 hl/ha. The potential alcohol content must be at least 12%. The wine must originate from a declared vintage and a specific site or plot. The wine must be vinified dry and undergo sensory evaluation by an official tasting panel. Grosse Gewächse wines cannot be marketed before September 1st of the year following the vintage if they are white wines, and before June 1st of the second year following the vintage if they are red wines. The new law even allows the label to list specific plots within the same vineyard, provided that these Gewannen, or cadastral vineyards, are registered in an official vineyard register.

VINTAGE:
(Ribereau-Gayon) An English word meaning "harvest" or "vintage". It is used on the labels of port and certain naturally sweet wines to designate a wine whose aging follows specific rules, including relatively early bottling.

VIOLET:
(CRNTL) Mushroom with a violet cap, of the genus Cortinarius.
Variety of edible gastropod mollusc.

VIOLET:
(IPCF) The Romans flavored certain wines with violets, and in the Middle Ages, the author of the Menagier de Paris used violets to decorate a meat jelly, but it is only since the 16th century that recipes for preparing candied violet flowers have appeared. In a recipe for flower jam, Estienne and Liebaut describe flower petals bathed in sugar syrup; the era of crystallized violets had not yet arrived. It was in 1660 that "candied violet" appeared in the Confiturier françois, where it was listed alongside "candied rosebuds" and candied orange blossom.

TOURETTE VIOLET:
(IPCF) Violet flower cold-candied in sugar.

VIP:
(ATILF) Acronym for Very Important Person   ; refers to a well-known or recognized client, politician, artist, etc. Also referred to as an "oi" (a person of high standing).

VITIS VINIFERA
is the scientific name for the grapevine given to the different European varieties.

WINEMAKER:
(Civa) Winemaker, d'r Wimàcher in Alsatian: In charge of winemaking, the winemaker masters all the techniques used in the transformation of grapes or must into wine.

VINIFICATION:
(M. Ribereau Gayon) Process of transforming grape must into wine.

SPIRAL SCREW:
(ref nec) Decorative tool for making spirals of potatoes or other vegetables.

VISITANDINES:
(H. This, Gastronomic News) This time, it's a plea for help, because the investigation isn't finished, even though it has progressed.
It all started with a recipe from a chef friend who used the term "financier" to refer to a preparation that had nothing to do with what we commonly understand by that term: a small, ingot-shaped cake, as blond as gold.
But, in such a case, I'm wary of my own knowledge, and I embark on exploring the sources. To begin with, I found an article on Wikipedia that presented financiers as avatars of "visitandines" or "friands"... with a history section lacking references, which claimed that financiers, in their current form, were introduced by a pastry chef named Lasne, who supposedly had his shop near the Place de la Bourse in Paris.
Yeah, I'm starting to get really suspicious of stories like this without any references, because anyone can say anything, right? So I was going to delve into some old pastry books, and that's how I found some contradictory information.
In Darenne and Duval's treatise, from 1909, there are two recipes:
Financier (recipe for tiered cakes) — 500g caster sugar whipped over low heat with 16 egg whites; when the meringue is firm, add 250g flour, 180g finely ground almonds, 125g melted butter, kirsch, and vanilla, mix everything well: buttered savarin molds sprinkled with chopped almonds. Bake in a fairly hot oven, then stack them, glaze with apricot jam, and coat with vanilla fondant. Decorate with pistachio buttercream.
This is puzzling, because it's not the Visitandine recipe.
Financier (other). - 375g sugar beaten with 1/2 egg yolks; when very light, add 1/25g sugar melted dry, as for nougat, and ground into a powder, then 3 eggs; mix again, flavor generously with rum and vanilla, and combine with 250g ground almonds, 250g flour and cornstarch, 250g melted butter, and 1/2 beaten egg whites. Buttered rosette molds coated with chopped almonds; bake in a moderate oven. Once baked and cooled, glaze with red apricot or plain, scatter chopped pistachios in the center and toasted chopped almonds around the edge.
Above all, these are not ingot-shaped cakes, as was claimed.
So I continued my search… and I found that the cake existed well before the so-called Lasne, and already under that name. Thus, in 1878, Pierre Lacam gave the following recipe:
125 g of almonds, 250 g of sugar; grind them and sift them; put this in a terrine; work it with 6 egg whites and vanilla, then 125 g of cornflour and 125 g of melted butter, flat fluted mold, glaze with vanilla, oven slightly warm.
And before that, there was nothing in the books I consulted, neither under the entry "financier" nor, for that matter, under "visitandine." To this day, I suppose this cake had another, more official name, but that would require going back to the 14th century and searching for when the recipe appeared, and therefore what name should be used. Who can help me?

VISITANDINE OF NANCY:
(IPCF) This small, round or boat-shaped cake, sometimes fluted, has a beautiful golden-blond color and a soft texture. Similar to a financier, it is made with equal weights of almonds and sugar, 5-6% flour, 31% butter, and 20% egg whites.
Many pastry chefs in Nancy sell "visitandines," but those from Metz also claim this specialty, which is said to have originated with the Visitandine nuns of the Order of the Visitation, who were established in Pont-à-Mousson in 1626 and then in Nancy in 1632.

VITAMINS:
(TLFi) Active organic substance, without energy or plastic value, essential in very small quantities for the growth and proper functioning of the organism which cannot synthesize it and to which it is supplied by food or medicines.

WINEGROWER:
(TLFi) A person who cultivates vines to produce wine.
(CIVA) Winegrower, d'r Wibür, d'r Wìnzer: A winegrower cultivates the vines but does not make the wine himself. He generally delivers them to a cooperative or a wine merchant who then handles the winemaking process.

WINTER:
(French dictionary) A type of sea fish, the size of a mackerel.
(CNRTL) Common name for the Tachinidae family. A medium-sized, edible sea fish with an elongated body, equipped with venomous dorsal and opercular spines, that lives in the sandy bottoms of the coasts. Its flesh is very delicate and flavorful, and is used in bouillabaisse.

VOGELSBERG:
(ref nec) A German breed of cattle, belonging to the "Baltic Red" branch of breeds originating in East Prussia and raised in Hesse. A few purebred individuals remain, and a program is in place to safeguard the breed.

VOILER  
(ref nec) To cover a preparation (especially a pastry) with a thin layer of a preparation (for example, spun sugar).

SLICING CARTON:
(ref nec) In prestigious establishments, this silver-plated metal carton includes a slicing surface heated by a bain-marie. It is equipped with a bell-shaped lid to keep the meat being sliced, its sauces, and garnishes warm.

NIGHT FLIGHT:
(L.Bromberger, Paris Bistro) Suze with mint syrup.

POULTRY:
(TLFi) The dictionary definition is "All farmyard birds raised for their eggs and meat."
However, in the food industry, "Poultry" is a generic term referring to all birds raised for their meat or eggs, or both (duck, cockerel, turkey, goose, pigeon, guinea fowl, hen, chicken). For ease of distribution, some poultry sellers sometimes include the domestic rabbit.

VOLÉE:
(Galasso, Thesis) A method of cutting up birds and poultry, using the tines of a fork.
(TLFi) Cooking by hand: cooking done by building an oven with the bricks themselves.

VOL-AU-VENT:
(Ac fr, ATILF) Charcuterie pastry based on a cylindrical puff pastry crust, cut with a special cutter and filled with a filling (financière, marinière, etc.).

VOLETTE:
(Littré) Small rack. Kitchen and pastry utensil consisting of a circular grid placed on feet which allows icing or cooling a cake.

TWIST:
(Civa) Twist, from Schlìnga, from Haagla  : The vine is a liana that clings to supports by means of tendrils.

BARREL DRIVERS:
See "steel green".