A brandy conforming to the highest national standards in Germany is labelled as weinbrand in the local market. A lesser brandy may be called only a branntwein aus wein.
Sanguin or bloody milk cap. A mushroom quite similar to the saffron milk cap but less common. It exudes a red milk sang poivré when cut.
Zabaione sauce. A warm, creamy sauce, known to the French as sabayon, made with beaten egg yolks, sugar and Marsala, other sweet wine or Barolo. It can be either sweet or savoury and served as a sauce in addition to the better known dessert.
Hogweed. Cow parsnip. The leaves and young stems are used in eastern Europe after fermentation in the production of borscht and it is used in sauerkraut.
White beer. Wheat beer. A general name for wheat beers made by top fermentation. They are generally pale, cloudy and creamily sparkling.
