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Cachaca: Being distilled from sugarcane, this fiery Brazilian brandy tastes almost like a cross between tequila and rum.
Caguamas Tecate: A mexican beer, darker than Corona with more flavor.
Calvados: French apple brandy that is produced in northern Brittany region and Normandy region of France.
Campari: Bitter but pleasant, red Italian aperitif.
Canada Dry: A type of ginger ale.
Canadian Club: Blended whisky that is forty percent alcohol by volume.
Canadian whiskey: Distilled in Canada usually from rye grains.
Caramel Liqueur: A liqueur flavored with caramel.
Caraway Seeds: The aromatic fruit of a plant containing small white flowers.
Carbonated Water: Fizzy water created in the 18th century in an attempt to simulate naturally sparkling mineral water.
Cardamom Pods: The seeds of a tropical plant used as a strong flavored spice.
Carob Powder: Powder made out of carob tree pods. The carob is an evergreen that grows around the Mediterranean.
Cask: Wooden container used for the storage and aging of wine.
Cassis: Purple liqueur made from currants.
Cava (CAH-va): A term for a Spanish sparkling wine made using the traditional Champagne method.
Central Coast: Wine region in California stretching along the Pacific coast between San Francisco and Los Angeles. Its districts include Monterey, Santa Barbara, and San Luis Obispo.
Central Valley: A commonly-used name for California's San Joaquin and Sacramento valleys--these are the state's largest wine-growing region.
Cherry brandy: Colorless spirit produced from the distillation of cherries. It may also be called its German name of Kirschwasser.
Cisco: A commonly-consumed wine in the early to mid 90's that is still around. The alcohol content of Cisco ranges from about 13% to 19% depending upon the flavor.
Citra: A lemon-lime flavoured soda.
Clam: A bivalve sea creature with an edible body.
Claret: Commonly-used name for the red wines of Bordeaux.
Cobbler: Delicious iced drink combining wine or liqueur with fruit juice and sugar.
Coffee brandy: Spirit made from distilled coffee beans.
Cognac: World's best-known and most highly regarded brandy. It is distilled from grapes, and true Cognac only originates in the Cognac region of west-central France.
Corkage: The amount a restaurant charges if and when a customer brings in his or her own wine.
Coconut Syrup: Mixture of sugar dissolved in water and flavored with coconut.
Cream: The oily part of the milk which rises and collects on the top.
Cream Cheese: Rich, soft, white cheese made from soured cream and milk.
Cream Sherry: An extremely sweet form of sherry.
Cream of coconut: Canned preparation made from coconut milk, sugar, and other nonalcohol ingredients useful in making tropical drinks.
Creme de: A French term that normally denotes a rather thick liqueur.
Creme d'ananas: Sweet, pineapple-flavored liqueur.
Creme de banana: Sweet, banana-flavored liqueur.
Creme de cacao: Sweet, chocolate-flavored liqueur. White creme de cacao contains no coloring; dark does.
Creme de cafe: Sweet, coffee-flavored liqueur.
Creme de cassis: Sweet, black currant-flavored liqueur.
Creme de fraise: Sweet, strawberry-flavored liqueur.
Creme de framboise: Sweet, raspberry-flavored liqueur.
Creme de mandarine: Sweet, tangerine-flavored liqueur.
Creme de menthe: Sweet, mint-flavored liqueur. White creme de menthe contains no coloring; green does.
Creme de mure: Sweet, blackberry-flavored liqueur.
Creme de myrtille: Sweet, bilberry-flavored liqueur.
Creme de noya or noyau: Almond-flavored liqueur made from fruit pits.
Creme de peche: Sweet, peach-flavored liqueur.
Creme de roses: Sweet, rose petal-flavored liqueur.
Creme de the: Sweet, tea-flavored liqueur.
Creme de vanille: Sweet, vanilla-flavored liqueur.
Creme de violette: Sweet liqueur flavored with violet oil and vanilla.
Cru (crew): French word meaning a vineyard of especially high quality.
Crush: Process of crushing and destemming wine grapes just prior to fermentation. It may also relate to the harvest period in wine country.
Cutty Sark: Type of blended Scots whiskey that is produced in Glasgow and has 43 percent alcohol per volume.
Cynar: Made in Italy, it is a soupy, dark-brown liqueur which is flavored with artichoke hearts.
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