These are the most frequently used words in another edition of this book.
accompanies
always
aperitifs
appetizers
balanced
beef
beer
beverages
bottle
bouquet
breakfast
butter
check
cheeses
coffee
cold
course
cream
cut
de
desserts
different
dishes
drinks
example
first
fish
flowery
food
fork
fresh
freshwater
fruit
fruity
game
garnished
glass
grape
grilled
guest
hand
hot
important
items
juice
light
meat
menu
methods
milk
mixed
must
mutton
name
noir
number
order
pinot
place
placed
plate
platters
pork
potatoes
poultry
qualities
red
restaurant
riesling
right
ripened
roast
sales
sauce
served
service
serving
should
side
slices
small
soft
soup
special
strong
sugar
table
tart
taste
tea
time
two
type
use
used
varieties
veal
water
white
wine