Crisp

Crispy roast garlic potatoes Just in time for Christmas feasting, here's a great side dish that doesn't take much time or effort: Hearty potato chunks roasted at 500F (260C), ...

Crisp and Cool! For some people, summertime brings out the white wine lover in them. The warm days and lazy evenings tend to go hand-in-hand with a crisp, cool white wine. I can see their point.

Crisp, refreshing character, a well-balanced blend of acidity and residual sugar, along with the ability to pair with an almost limitless assortment of food options, make Riesling one of the most versatile wines on the planet.

Crisp Acidic tartness noticeable without overwhelming; a favorable term, typical of good whites. Web-weaving by Cliffwood Organic Works ...

CrispFresh, brisk character, usually with high acidity. CrispWine has pronounced but pleasing tartness, acidity. Fresh, young and eager, begs to be drunk.

Crisp: Denotes a fresh, young, wine with good acidity. Cutting Edge: Stylistic, hip. Closed: Describes wines that are concentrated and have character, but are shy in aroma or flavour.

Crisp: Denotes a fresh, young, wine with good acidity. Closed: Describes wines that are concentrated and have character, but are shy in aroma or flavor. Complete: A full-bodied wine rich in extracts with a pronounced finish.

Crisp Having fresh, high acidity. CROATINA A minor grape grown in the Piedmont region of Italy. Known as Bonarda when used to make Colli Piacentini and Oltrepo Pavese.

Crisp. Describes wines that are clean, and possibly a bit on the tart side. Opposite of soft. Wines that are crisp are typically higher in acid, and go well with food. Cru. Literally, a growth or a particular vineyard of merit.

Crisp Fresh, brisk character, usually with high acidity. D Deep Having layers of persistent flavor that gradually unfold with aeration.

Crisp green apple notes and touches of grapefruit balance an almost grapey sweetness in this pinot blanc. Fresh and juicy. Serve with pan-fried trout, kung pao chicken, tacos al Pastor. $28 ...

Crisp Tasting term used for wines with a pleasing acidity. Crossing A crossing is the result of breeding two vine plants as a distinction from a hybrid plant.

Crisp Refreshing and relatively acid. Acidic tartness noticeable without overwhelming. A favorable term, typical of good whites. Crispness is a desirable quality in light, flinty white wines that are drunk young.

Crisp A term for wine that feels clean and slightly brittle in the mouth, usually from high acidity.

Crisp A wine with fresh, brisk character, usually with high acidity. Cru A French term meaning growth that is used in classifying vineyards. Often, but not always, grand cru refers to the best wine.

crisp Descriptive term for a wine that tastes clean and brisk due to good .

Crisp has generous amounts of acidity, generally a fresh, clean wine in a lighter style ...

CRISP Wine has definite but pleasing tartness, acidity. Generally used to describe white wines only, especially those of Muscadet de Sevres et Maine from the Loire region of France. DECANTING ...

Crisp: A wine with a good acid balance that is fresh and lively. Crown: The shape made by the bubbles of a good sparkling wine or cava when they reach the top of the glass.

Crisp: High acidity in wine giving the impression of freshness and vitality.

CRISP Wine has pronounced but pleasing tartness, acidity. Fresh, young and eager, begs to be drunk. Generally used to describe white wines only, especially those of Muscadet de Sevres et Maine from the Loire region of France.

Crisp Tasting term used to describe a wine with a lively, refreshing acidity. Cross In viticulture, a vine variety bred from two varieties of the same species (usually Vitis vinifera). Not to be confused with a hybrid (two different species).

Crisp A wine tasting term used to imply that a white wine has a refreshing acid balance. It is used much the same way one may say the taste (not texture) of a fresh green apple is "crisp." Crozes-Hermitage (craw'z air-mee-tahj) ...

and crisp. You can even control the wine's alcohol percentage. That's part of what makes home wine making so fun. Don't you need a wine press to be good at home wine making? Not at all.

Any crisp dry white styles, Sauvignon Blanc, Chardonnay, dry Riesling, Semillon Pasta Barbera and Sangiovese are Italian varieties and supply varietal fruits, crisp acid finish, deep colour and low tannin ...

Dry and Crisp: These are very light and lack any sweetness -'dry' in liquor terms always means without sweetness. 'Crisp' in wine-talk is associated with a pleasurable acidity.

Arneis - A crisp and floral varietal from Piedmont, which has been grown there since the 15th century.

So, wines that are crisp and dry are called "heavy" and wines laden with sugary sweetness are called dry.. Oh.

One of the basic savors in wine, providing crispness, vitality and sharpness. Aftertaste. An impression left on the palate after tasting that differs from, and is often less pleasant than, the initial taste of the wine. Alcohol.

The whites range from light, crisp Muscadets to intriguing, complex Savennières and the reds from pale, fruity Anjou Gamay to inky, purple/black Chinon.

"Even if you're just going out for a bite of Chinese food, bring along a nice, crisp New Zealand Sauvignon Blanc that will taste good with just about anything on the menu.

The wines are clean, crisp and thanks to technology, virtually colorless. There are two DOC zones where Verdicchio is produced, both are in Marches and are 80 percent Verdicchio.

It makes a crisp, light wine. Sauvignon Blanc has been produced for many years in France, and came to California in the late 1800's. Sauvignon Blanc has herbal flavors, olive and a soft, smoky flavor.

Dry white wines of Cinque Terre are medium bodied, characterized by a good crispness and a very personal saltiness given by the vicinity to the sea.

The styles run the gamut from dry to medium dry, rich, full and oaky to lean, crisp and flinty depending on their treatment.', '', 300)"; onMouseout="hideddrivetip()" Chardonnay Sauvignon Blanc (SOH-veenyohn-BLAHn) ...

The table wine produced from Verdelho tend to be tart and lemony, crisp and refreshing, with relatively good body. Barrel fermentation and oak aging can add richness and complexity.

Pinot Grigio is enjoying worldwide popularity as a Chardonnay 'next step' but is particularly appreciated for its fresh crisp fruit character, ...

Grape is generally used to make dry, crisp, rather intense white wines in the Alsace, parts of Burgundy and in Austria. In the latter country it is known as the Weissburgunder.

Riesling: Not just a dessert wine-grape, riesling can produce dry crisp and fruity wine as well honeyed, musky flavours in warmer climate or when left longer on the vine.

[edit] Acidity The quality of wine that gives it its crispiness and vitality.

Taste wines with different foods. Crisp dry white wines are often delicious with fruits and mild cheeses like Brie, while bold, full-bodied red wines tend to go better with robust flavors like roasts, aged cheeses, or very dark chocolate. A decanter.

Pinot auxerrois—Crisp Alsace whites, communicating interesting mineral tones. Pinot blanc—Light bodied gently spiced whites from Alsace, occasionally masquerades as Weissburgunder in Germany where it makes big fat wines.

Nelson, New Zealand Freshly zippy, brightly aromatic, clean and crisp with red capsicum and gooseberry characters. Lively, moutwatering. Wellington, New Zealand Big, pungent wines, crisply flavourful, intense, clear.

Albariño - Fresh, crisp white wine from Galicia. Also the name of the primary grape in these wines. Albariza - The white soil of Jerez, with a high limestone content. Albóndigas - Meatballs ...

Oh, and from the light, crisp, cold white wines to the heavier bodied, warm red wines - to match the richer, warmer dishes and "comfort foods" people tend to enjoy more as the weather gets chilly.

In Australia Chenin Blanc is usually presented as a crisp dry white wine with high acid and an intense fruit palate often reflecting some wood treatment, but it is also often blended with other white grape varieties especially Sémillon. Dolcetto ...

Pinot Grigio This fine Italian varietal lends itself well to dry, acidic, crisp styles. Pinot Blanc A traditional grape of Burgundy, Pinot Blanc is a subtle varietal that should be gently taken through a cool fermentation and then barrel aged.

Tartaric acid One of the good and essential acids in wine, giving a crisp palate and a necessary preservative. Tartrates, harmless white crystals in white wine, dyed deep red in red wines. Thin Watery, lacking body Toasty Biscuity character.

Most producers ferment and age their sauvignon blancs in stainless steel to accentuate the wine’s crisp, zesty, bracing qualities, while a few barrel-ferment the wine.

Zestful Tasting term used to describe a fresh, crisp wine, usually white, with a good balance of fruit and acidity. Log In  0 items ...

Sauvignon blanc- medium body, acidic, crisp, slight citric notes - goes well with chickens and all fish, light preparations of pork, salads, chardonnay - full body, buttery, hint of oak and vanilla ...

Used by some wineries as a measurement of ripeness in relation to acidity. Low pH wines taste tart and crisp; higher pH wines are more susceptible to bacterial growth. A range of 3.0 to 3.4 is desirable for white wines, while 3.3 to 3.

Synonym name of the Pinot Gris where grown in Italy. Planted extensively in the Venezia and Alto-Adige regions where it can produce crisp, dry wines with good acid "bite". PINOT GRIS [pee-noh GREE] ...

It is a fresh, crisp, dry wine made from Verdejo grapes. Rias Baixas Another intersting Soanish white is made from Albarino grapes. They yield lively, fruity wines of high acidity and depth of flavor. New Zealand ...

See also: Wine, Fruit, Grape, White, Flavor