Lemon
From EncycloWine
Lemon is an aroma and flavor that typically appears in wine made with the following grapes: Niagara.
Lemongrass
I've never quite understood why lemongrass isn't more widely popular in Western cuisines.
Lemon curd
A cooked mixture of lemon juice, zest, sugar, butter, and egg yolks. Used as a rich, tart spreading cream or filling. Many variations exist using other citrus fruits.
Lemony
Tasting term descriptive of flavours reminiscent of a lemon.
Length
A tasting term almost a synonym for "finish", length describes how long the flavour of the wine persists on the palate after swallowing.
Lemon
Specific citric flavours, commonplace in dry white wines, demonstrating why these wines go so well with seafood and fish, just as fresh lemons do.
LEMONY
Descriptive of a somewhat acidic white wine. These wines contain flavors reminiscent of that fruit. Apart from that, may be well balanced in all other respects, sometimes with a touch of extra sweetness.
lemon (thinly sliced
Turkey
1
12 pound fresh whole turkey (or thawed from frozen fresh state) ...
1 lemon (cut into wedges)
Squeeze the juice into the mix and toss in the wedges, hopefully without the seeds.
2 cups (16 oz.) soda water (or ginger ale if you like) ...
Citric Fruits: lemon, lime, orange, tangerine
Oak (light): vanilla, sweet wood, coconut
Tropical Fruits: pineapple, banana, mango, guava, kiwi ...
You gotta love lemons!
The little sunshine-yellow citrus provides great, refreshing flavor to foods and beverages and blends so well with wines. Cooked with white wine, garlic and butter, it makes a perfect sauce for chicken, veal, pasta or rice.
Semillon (figs, lemon and honey)
This is an early-ripening grape which is often blended with Sauvignon Blanc. It is the primary grape in White Bordeaux wines, notably also in Sauternes. It also has a grassy character.
limoncelloLimoncello is a lemon liqueur produced in the south of Italy, mainly in the region around the Gulf of Naples and the coast of Amalfi, but also in Sicily. It is made from lemon rinds, alcohol, water, and sugar.
Lemony A term referring to the tangy acidity of a wine with fruit flavors reminiscent of lemons.
Lightstruck A tasting term for a wine that has had long exposure to Ultraviolet light causing "wet cardboard" type aroma and flavor.
Sangrķa A tart punch made from red wine along with orange, lemon and apricot juice with added sugar. Screwcap An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle.
One of the most refreshing and vibrant white wines, Sauvignon Blanc's signature aromas include freshly mown grass, lemon-grass, gooseberry, green bell pepper, green melon, grapefruit, canned peas, asparagus, lime, nettle, acacia, ...
Smelling of herbs, such as lemon balm, lavender, mint, rosemary, sage, savory, thyme or verbena.
Honest. Decent, without flaws or defects, but having no great qualities. Unadulterated.
Honeyed.
Regaleali Bianco teases the nose with subtle aromas of pear, straw, and lemon, but the wine really comes alive in the mouth.
Lemon juice and fine sugar make a very traditional and delicious topping.
Instead of using butter or non-stick cooking spray on the pan, try melted bacon fat(works great if you are making bacon at the same time as you make the pancakes).
Dill, Tobacco, Bay Leaf, Mint, Green Grass, Straw, Basil, Vanilla, Black Pepper, Clove, Fennel, Nutmeg, Cinnamon, Lemon Grass, Thyme, Licorice/Anise', '', 250)"; onMouseout="hideddrivetip()" / ...
Examples are, the lemony linalool (in Riesling), and the capsicum like 2-methoxy-3-isobutylpyrazine (in Sauvignon Blanc). Other compounds are subtler in their contribution.
In its Teutonic heartland of the Mosel and Rheingau Valleys, RIESLING produces elegant wines with crisp, lime, lemon, apple and peach flavours and honeyed richness.
Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar, orange juice and gin. Chill overnight.
Too much Pinot Grigio tastes like lemon water, but when it's right, this wine has ripe fruit, lively acids, earth and minerals and it can be soulful. If you get one of these, plan to buy plenty.
Most tastings will supply you with crackers or other palate-cleansing substances such as lemon sorbet to clear the mouth and prepare it for the next sampling.
Try a wine spritzer, a combination of two-thirds white wine, one-third club soda served in a highball glass with a wedge of lemon or lime.
Lemons have lots of it; potatoes very little. A wine's acidity comes from the acids (mainly malic and tartaric) in grape juice. which diminish as grapes ripen.
Seasonings, such as salt, lemon, vinegar, and mustard, can be used to achieve balance in food-wine pairings, either to make the wine taste milder (salt, lemon, vinegar) or stronger (sugar or umami ingredients).
French Colombard: Fresh lemony fruitiness that is best enjoyed young. Its neutral flavour makes it good for blending.
Chenin Blanc: Appley-honeyed-floral scent, tart acidity, and good body. Best enjoyed young and fresh.
New South Wales, Australia
The best are dry, lemon tinged when young, thick, almost oily and ripe with bottle age.
Queensland, Australia
Fat with tropical fruit, even pineapples when young. Thick and toasty with age.
Decant the wine into a jug. Thinly slice the orange and the lemon. Put the water, fruit slices, sugar and spices into a saucepan. Bring to a boil. Remove from the stove.
2 Pour the mulled wine into mugs or strong glasses.
Fotolia.com" ...
Acidity: very important if the wine is to be refreshing and balanced. Lemon juice and vinegar are acidic. Too much and the wine tastes too tart; too little and the wine is known as "flabby", tasting heavy and just not refreshing.
Citric Acid
The main acid in citrus fruits like lemons and oranges, that is needed to provide the acidity vital to most home wines. See Wine Making Equipment for more details.
A popular and versatile grape that thrives in most wine-growing countries. Aromas range from lemon to apple to tropical fruit. It adapts well to oak, which adds scents of vanilla, butter and spice.
Flavour & Character
The best dry, oaked varieties have flavours of nectarine and lemon. Sweeter versions, affected by ''noble rot,'' have delightful, waxy flavours of peaches, apricots and honey.
Sangria: Very Spanish, refreshing drink made from wine and fruit, particularly lemon.
Sasa: Sweet wines with a high sugar content and a sugary taste.
Sauternes: France's most renowned sweet wine, made in one of five specified villages.
Mulled Wine
Red wine that has been mixed with sugar, lemon, and spices, usually including cinnamon, cloves, and nutmeg. Served hot.
It implies a sensation of pleasant bitterness from tannins. Think of crisp lemonade as opposed to cola or country well water as opposed to soft tap water. Beaujolais, Lietfraumilch, or most American jug wines would not be considered austere.
In the Classico zone of Soave, where yields are most often kept in check, the grape can produce a delicate wine with lemon, almond and spicy notes.
g: Apple, lemon, citrus), subsequent barrel-influenced flavors include "oak", "vanilla", and malo-lactic fermentation imparted "creamy- buttery" components.
Overly sweet, to the point of being faulty.. Wine should be balanced. The sweet flavors should be balanced with the sour flavors of the acids (much as lemonade is).
Cold Duck ...
- Morue Catalane (cod with tomatoes and pepper)
- Anchoïade (anchovies with garlic and olive oil)
- Crème Catalane (cream with lemon, vanilla and fennel seed)
with Cuisine-France, French cooking and recipes ...
Verdelho
Portuguese grape variety, originally from Madeira but now becoming popular in the Hunter Valley of Australia, where it produces fresh lemon and melon flavoured dry white wines.
Vieilles vignes
French term for *old vines.
CARBONATED WINES: Wines that have carbon dioxide gas in them causing them to be sparkling. This is normally done by means of fermentation producing the bubbles but sometime I guess they just inject the wine with CO2 as if it were lemonade.
but most of us have no training, or little practice, in using them, so we have to relate a wine's smells to something similar. For example, you may hear wines described as floral (rose, jasmine, violet), spicy (pepper, licorice), fruity (lemon, ...
of Italy, especially those regions that border the Alps, as well as Alsace, where it is known as pinot gris or, confusingly, as "tokay." In the U.S., Oregon is emerging as the top state for delicious lively pinot gris' with light almond, lemon and ...
Citric acid is found in many fruits such as oranges and lemons, but is a minor component in grapes. Some winemakers add it to increase a wine's acidity.
Claret
Claret is a British term for Bordeaux red wines, it comes from an old French term.
 See also: Wine, Flavor, Fruit, White, Aroma
|
