flavor notes

20 examples (0.04 sec)
  • He maintains a Web site of recipes and other food related topics called Flavor Notes.
  • Sake can have many flavor notes, such as fruits, flowers, herbs, and spices.
  • This area tends to produce more full bodied wines with peach flavor notes.
  • The wines often have black fruit and plum aroma and flavor notes that can develop into leather and tar notes as the wine ages.
  • The variety produces wines with a wide range of flavor notes, depending on the climate and soils where it is grown, as well as other viticultural practices chosen.
  • This native spice tastes and looks somewhat like a peppercorn, but has cardamom and coriander seed flavor notes.
  • Flavor notes commonly used to describe wines exposed to oak include caramel, cream, smoke, spice and vanilla.
  • Well made examples of the wine have good balance between the grape's acidity and tannins with flavor notes of plum and blackberry.
  • This results in spicy-earthy, fruity, wine-yeast flavor notes.
  • Third, experts will swallow (or, more often, spit) and examine the taste sensations for a "second life" or aftertaste, again searching for more flavor notes.
  • As a varietal, Abrusco tends to produce well-structured wines with spicy aroma and flavor notes.
  • Other chemical processes that occur during aging include the hydrolysis of flavor precursors which detach themselves from glucose molecules and introduce new flavor notes in the older wine and aldehydes become oxidized.
  • The most well made reds of Collioure are described as having polished (or "soft") tannins, a full bodied and deep dark color with spicy aroma and flavor notes.
  • According to Master of Wine Jancis Robinson, Versoaln tends to produce a dry wine with notable acidity levels and aromas green apples and apricot flavor notes.
  • The typical style of a Barbaresco has bouquets of roses or violets with flavor notes of cherry, truffles, fennel and licorice.
  • The aromas and flavor notes of Chenin blanc often include the descriptors of minerally, greengage, angelica and honey.
  • While some varieties of wine can naturally have deep, dark color and flavor notes of spices due to the presence of various phenolic compounds found in the skin of the grapes, the use of additives in order to artificially create these characteristics is generally frowned upon in the wine world.
  • The time and temperature of the roast affect the result: A "low roast" produces a more acid, aromatic flavor, while a high roast gives a more intense, bitter flavor lacking complex flavor notes.
  • The style of these wines range from lean and minerally to oily and rich with a variety of aromas and flavor notes -- including almond, star fruit, anise, fennel, honeysuckle and peach.
  • Joe Bastianich and David Lynch describe well made examples of Nuragus in favorable vintages as having aromas similar to Vermentino with almonds and sour apple flavor notes.