It's fruitier, too, though it smells like a bouquet of flowers.
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Dragon Stout pours out, looking like cola—much fizzier, fruitier, more saccharine.
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The Adonis substituted sweet vermouth for the dry, producing a fruitier, brighter aperitif.
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This is why younger Scotch whiskies tend to express fruitier and more floral notes.
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Surprisingly, it was made of viognier, which I usually associate with heavier, fruitier wines.
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But because summer always demands a lighter, fruitier option, Pucker Up is making a comeback.
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The Sanzay was slightly different from the others, richer and fruitier yet delightfully fresh, brisk and lively.
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He finds Veuve to be fruitier and more effervescent, which might please some palates more than others.
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They can resemble potatoes in shape and size, but their taste — and, at times, texture — is much fruitier.
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It was quite different from the Cherrier, with a richer texture and fruitier flavors, albeit focused and refreshing.
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It was fruitier and without the depth and complexity we found in the riserva, but very good nonetheless.
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"Or to put it in a fruitier way," she says, "imagine if Bloomberg, Angellist and Nasdaq had a baby".
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Brush up on the rocoto chile and its cousins, pinpoint-bright aji amarillo and aji panca, warmer and fruitier.
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Les Boucauds from Claude Riffault, another top Sancerre producer, was No. 230, a richer, fruitier wine from limestone-clay marl.
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On the palate, 3 Degrees was fruitier and sweeter, without the savory edge of the Montinore, yet it didn't taste confected.
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Takoyaki sauce is not unlike the kushikatsu sauce, but it struck me as being slightly lighter and maybe a little fruitier.
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More modern styles of Bordeaux, which you would see in vintages like 22014 or 214, are rounder, fruitier and easier-going.
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This left the beer looking more like porridge, and likely tasting sweeter and fruitier than lagers today, which are clear and bitter.
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And the grapes from the loamier soils go into Catena Alta chardonnay, which has fine acidity but is fruitier and less mineral.
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The jumble of regions means that racy wines from the coast and richer, fruitier wines from inland may wear the same appellation.
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The carbon dioxide dissolves slowly into the wine through the cork or barrel, adding natural carbonic acid and a fresher and fruitier taste.
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One wrote that the Champagne wasn&apost "as crisp" as the Member&aposs Mark Prosecco, tasting "softer and fruitier" than its bubbly cousin.
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I do think the green elements were partly a character of the 2014 vintage, as I've had grüners from warmer years that were much fruitier.
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I learned that wines from the New World tend to be higher-alcohol and fruitier, whereas wines from Europe tend to be more subtle and refined.
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This keeps the dead yeast cells in touch with the wine in the bottle, offering a creamier body as opposed to prosecco's fresher and fruitier notes.
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Usually he does "Summer of '69" or "Livin' on a Prayer" but tonight he wants to go with something different, a little more sensual, a little fruitier.
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Wait until it's true poolside or patio drinking season to go hard with the margaritas, and step into spring with it's lighter, fruitier cousin, the classic paloma, instead.
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My preferred ratio is two parts fruit, one part sugar and one part vinegar — I tend to like my shrubs on the fruitier side, so I double the fruit.
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Bordeaux Supérieur, France, $19 Clever labeling catches the eye here, while the wine will please those who prefer a New World style, fruitier and less herbal than most bordeaux.
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The chopped liver may have the same inspiration, although it's been made significantly meatier by the addition of chopped chicken hearts and significantly fruitier by a glug of Marsala.
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John Fraser of Toronto, who is from New Zealand, found the wines fruitier than the Loire sauvignon blancs and said they complemented his meal of halibut and vegetable ragout.
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Always best to pick something a little fruitier and higher in RS to help in case of the spice and flavor intensities from the mixture of seasoning and food ingredients.
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Soils will influence the flavors; those grapes coming from heavier clay sites will be fruitier and denser, while those from sites with more limestone may be more aromatic and less fruity.
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A lot of people are into the light taste of almond milk with their morning bowl of Cheerios, while others prefer coconut milk — usually with fruitier, sugary cereals, since it's quite thin.
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Charming Huerta Bar Coctelería Artesanal, in the tony Quinta Camacho, has a handful of menus: a seasonal menu, a menu of fruitier drinks and one that focuses on more alcohol-forward concoctions.
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For example, casks which were used to store port wine lend spirits a fruitier and sweeter ending, while rum casks tend to produce soft, sweeter results with vanilla tones and toasted wood notes.
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They're usually more gelatinous than barfi, and the vegetable ones (like carrot and calabash) tend to be the most popular in the U.S., though fruitier flavors like sapodilla and date aren't unusual either.
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And earlier this year, both Bud Light and Corona came out with seltzer-adjacent lighter, fruitier versions of its flagship beverages — Bud Light with a line of Ritas Spritz, and Corona with Refrescas.
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Possibly, this was because the grapes were fermented entirely with their stems (the same traditional method used in the Cornas) rather than destemmed, a more modern technique that generally yields a darker, fruitier wine.
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Nova, made by Starward, is aged exclusively in freshly emptied red wine barrels, which produce a fruitier, more tannic whiskey, with fewer vanilla and caramel notes, than the used bourbon barrels often employed to age Scotch.
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Both collaborators have excised part of their modus operandi in the service of each beat—there's no room here for Harvey Sutherland's fruitier side, and Kane Ikin's noisy textures are more focused, and less cerebral, than usual.
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I don't hold to the old saw suggesting that one should drink the same wine used in cooking, but cabernet would be a fine choice, whether from the Médoc or greater Graves region, or a balanced but fruitier selection from California.
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Last year, in an effort to avoid federal scrutiny of its products, and in a gesture of public goodwill, Juul shut down nearly all of its social media presence and quit selling its fruitier pods in retail stores, saying they'd only sell them online.
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Check out the boxes of bright green organic padrón peppers ($7 a pint), which is the variety they sizzle in olive oil and sea salt in Northern Spain; the peppers are plumper, meatier and fruitier than the shishitos that are usually served in the United States.
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Garanoir has relatively good resistance to rot and ripens early. It gives dark purple wines, which are fruitier, lighter and less concentrated than those of Gamaret.
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Compared to neighboring Rioja, the Garnacha-based blends of Navarra are lighter and fruitier, meant for earlier consumption. The steep terraced hillside vineyards of Priorat are planted to nearly 40% Garnacha.
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It has a pale interior with a pinkish, yellow-grey rind. It is aged for 3 to 5 weeks to allow the flavour to mature. It has a mild and creamy taste that becomes stronger and fruitier as it ages. The odour is mild to strong, depending on age.
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When it began, its products were very traditional and conservative. In more recent years, they have integrated some newer ideas in oenology from both sides of the Atlantic. Hans Backhoff (son) has worked to update and evolve the winery's product line to keep pace with the market. In particular, the winery has experimented fruitier and less-oak infused wines.
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Rieslings d'Alsace tend to be mostly very dry with a cleansing acidity. They are thick-bodied wines that coat the palate. These wines age exceptionally well with a quality vintage aging up to 20 years. This is beneficial since the flavours in an Alsace wine will often open up after three years, developing softer and fruitier flavours.
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Curds differ from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a bolder, fruitier taste. Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards, which contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own.
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In the latter 1880s Gardiner moved to Orangeville, sixty miles northwest of Toronto. He opened his own photographic business for a time before joining the William Still Studio. By 1888 he had returned to Toronto and opened a studio. Times were apparently not good and by 1890 Gardiner is no longer listed in the city directory as a photographer, but as a "fruitier" with his wife Louise.
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Kareela had a small shopping centre, which as of 2013, has undergone major redevelopments. Formerly Kareela Shopping Centre; KAREELA VILLAGE is a 14 million dollar project which was completed in 2015. The redevelopment includes the addition of extravagant specialty shops, such as travel agent, medical centre, cafes, fashion shops, restaurants, fruitier, beauty & hair salons plus an early childhood learning centre and homewares as well as above and underground parking. Coles is the supermarket.
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Fermentation produces heat and if left uncontrolled the temperature of the fermenting may exceed 40°C (104°F), which can impair flavour and even kill the yeast. The temperature is therefore often controlled using different refrigeration systems. Winemakers have different opinions about the ideal temperature for fermentation, but in general cooler temperatures (25-28°C; 77–82.4°F) produce fruitier red wines for early drinking while higher temperatures (28-35°C; 82.4-95°F) produce more tannic wines designed for long aging.
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A gin and tea is a two-ingredient cocktail made from gin and tea. One advantage of this cocktail is that herbs and juniper berries are used to flavor gin during the distilling process, while the tea has floral or citrus botanical flavours to play against. For example, a gin with citrus notes can be paired with Earl Grey tea, which has bergamot overtones; and a gin with fruitier notes could be mixed with green tea or a light oolong tea. Floral teas are also sometimes used.
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While some skin exposure may be desirable in the production of rosé sparkling wines and some blanc de noirs (white of blacks), most sparkling wine producers take extended precautions to limit the amount of skin contact. The primary fermentation of sparkling wine begins like most other wines, though winemakers may choose to use specially cultivated sparkling wine yeasts. The wines may go through malolactic fermentation, though producers wishing to make fruitier, simpler wines will usually forgo this step. After fermentation the base wines are then blended to form a cuvee.
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However growers were quicker to turn away from the low quality hybrid plantings and back to the native Torrontés, Treixadura and Lado varieties. These grapes produce crisp, aromatic white wines. The area's red wine production is centered on the Garnacha Tintorera which produces dark colored but light bodied wines. Due to the similar climates and Atlantic influence, many of the wines of Ribeiro often share a style with the Portuguese wines from the nearby Vinho Verde region though wine expert Tom Stevenson notes that Ribeiro wines are often fruitier and more aromatic.
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Randazzo left his job at Manhattan Fruitier, a fruit basket company, in March 2006 to join the editorial staff of The Onion. He was a writer and section editor of The Onion's 2007 book Our Dumb World, a parody of the standard desk atlas, and was promoted to editor in 2008. In Randazzo's tenure, The Onion published the compilation Our Front Pages, was fictitiously sold to a Chinese conglomerate, and openly campaigned for a Pulitzer Prize. Randazzo, who lives in Brooklyn, will have reportedly left The Onion when they moved their editorial offices to Chicago.
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Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. Calissons have a texture similar to that of marzipan, but with a fruitier, distinctly melon-like flavour. Calissons are often almond-shaped and are typically about two inches in length. Calissons are traditionally associated with the town of Aix-en- Provence, France; consequently, most of the world supply of calissons is still made in the Provence region.
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Clarkson is a Chinese Canadian whose ancestry lies with the Hakka>/ref> and Taishanese people in Guangdong. Her paternal grandfather () immigrated in the late 19th century to Chiltern, Australia. There, he operated a general store called Willie Ah Poy Fruitier and Confectioner, Ah Poy being his name in the vocative, based on the Taishanese pronunciation, and what Australian immigration officials heard Poy enunciate in response to their request for his name. Poy's first son, William (), was born in Victoria but was later sent back to Taishan, from where he made his way to Hong Kong.
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Ironbeer is a soft drink that originated in Cuba in 1917 and was created by Manuel Rabanal. It has been described as tasting like "a fruitier Dr Pepper" or like Ironport soda. After Fidel Castro became Cuba's dictator and oversaw nationalization of private property in 1960, "Inversiones Rabanal" run by Jesus Larrazabal (husband of Teresa Rabanal – Manuel's daughter) along with the Ironbeer of Cuba families (Rabanal, Larrazabal, Rojas) were exiled in Miami. The U.S. version of Ironbeer Softdrink, without the bell on logo, is owned and operated by the Blanco Family.
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Winemakers in France pay careful attention to the terroir characteristics of the soil and the different elements that it can impart to the wine. The chalk and Kimmeridgean marl of Sancerre and Pouilly produces wines of richness and complexity while areas with more compact chalk soils produces wines with more finesse and perfume. The gravel soil found near the Loire River and its tributaries impart spicy, floral and mineral flavors while in Bordeaux, the wines have a fruitier personality. Vines planted in flint tend to produce the most vigorous and longest lasting wines.
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To the west they border on the Calatayud (DO). The 1990s was a period of rapid development due partly to the numerous mergers of small wineries and cooperatives, and to the adaptation of the wines produced to a more modern palate. The traditional robust, high alcohol content wines are still produced for local consumption, but now fruitier, lighter and well balanced wines are also produced in response to the tastes and preferences of the average export consumer. Exports have quadrupled since 1995 and a new research centre is helping to improve production.
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Since New World vineyards are generally in hotter climates than those of Central-Northern Europein fact some major New World regions are irrigated desertNew World grapes tend to be riper. Thus New World wines tend to be correspondingly more alcoholic and full-bodied. Critics such as Robert M. Parker, Jr. have influenced New World producers and consumers towards a fruitier style, with more use of new oak. However, in recent years there has been a reaction against some of the very oaky, alcoholic styles that typified late 1980s Australian Chardonnays for example, as cooler vineyards have been identified and winemakers have become more sophisticated and more restrained.
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The fermentation temperatures are kept high, with the skins being frequently pumped over and punched down for the benefit of tannin levels and color extraction to achieve the characteristic dark Châteauneuf color. Beginning in the 1970s, market tendencies to prefer lighter, fruitier wines that can be drunk sooner have prompted some estates to experiment with carbonic maceration. Low yields are considered critical to the success of Châteauneuf-du-Pape with the principal grape varieties tending to make thin and bland wine when produced in higher quantities. The AOC requirements limit yields to 368 gallons per acre, which is nearly half the yields allowed in Bordeaux.
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In food and wine pairings, the diversity of Merlot can lend itself to a wide array of matching options. Cabernet-like Merlots pair well with many of the same things that Cabernet Sauvignon would pair well with, such as grilled and charred meats. Softer, fruitier Merlots (particularly those with higher acidity from cooler climate regions like Washington State and Northeastern Italy) share many of the same food-pairing affinities with Pinot noir and go well with dishes like salmon, mushroom-based dishes and greens like chard and radicchio. Light-bodied Merlots can go well with shellfish like prawns or scallops, especially if wrapped in a protein- rich food such as bacon or prosciutto.
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A few producers such as Casa Noble (for their "Crystal" expression) and Corzo (for their añejo expression) have experimented with distilling the product a third time, but this has not caught on as a trend, and some have said it removes too much of the agave flavor from the tequila. From there, the tequila is either bottled as silver tequila, or it is pumped into wooden barrels to age, where it develops a mellower flavor and amber color. The differences in taste between tequila made from lowland and highland agave plants can be noticeable. Plants grown in the highlands often yield sweeter and fruitier-tasting tequila, while lowland agaves give the tequila an earthier flavor.
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In the Romagna region of Emilia-Romagna, the same grape is called Sangiovese di Romagna and is widely planted in all the Romagna region east of Bologna. Like its neighboring Tuscan brother, Sangiovese di Romagna has shown itself to spring off a variety of clones that can produce a wide range of quality—from very poor to very fine. Viticulturists have worked with Romagna vines to produce new clonal varieties of high quality (most notably the clones R24 & T19). Sangiovese di Romagna adapts to different soil types, producing richer, more full bodied and tannic wines in the central provinces of Forlì and Ravenna and lighter, fruitier wines in the western and eastern extremes of the regions near the border with Bologna and Marche.
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Historically, old ales served as a complement to mild ales, and in pubs of the era typically the landlord would serve the customer a blend of the sharper stock ale with the fruitier, sweeter mild ale to the customer's taste. In London especially, the aged ale would take on a tart note from a secondary fermentation with brettanomyces yeast which was present either in the pitching yeast or in the wooden equipment. Because of the time required for the aging process, some investors would buy mild ale from brewers, age it into old ale, and sell it at the higher price. Eventually, brewers began to keep some beer behind at the brewery, age it themselves and sell it to the pubs.
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The standard technique to rectify those wines was the addition of white wine grapes which balanced the acidity but diluted some of the fruit flavors of the red grapes. The advent of temperature control stainless steel fermentation tanks radically changed the wine industry in warm climate regions like Andalucia, La Mancha, and the Levante, allowing winemakers to make fresher and fruitier styles of wine-particularly whites. While many producers focused on these crisp, fresh styles in the early 1990s there was a resurgence in more active use of barrel fermenting whites as a throwback to the traditional, more oxidized styles of the 19th century. The use of oak has a long tradition in Spanish winemaking, dating back even centuries before the French introduced the small 59 gallon (225 liter) barrica style barrels.
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H. Johnson Vintage: The Story of Wine pp 10-31, 35-46, 59-63, 147, 210–219 Simon and Schuster 1990 Even after the development of newer, more efficient wine presses, many ancient and early winemakers still preferred making the lighter colored and fruitier style of wines. There was an understanding, as early as the time of the Ancient Greeks and Roman winemakers, that harder pressing and letting the juice "sit" for a period with the skins would make darker, heartier wines, but the resulting wines were often considered too harsh and less desirable. This sentiment lasted well into the Middle Ages, when the pale clarets from Bordeaux were starting to gain the world's attention. To the powerful English market, the most prized clarets were, according to wine historian Hugh Johnson, the vin d'une nuit or "wine of one night", which were pale-rosé colored wines made from juice that was allowed only a single night of skin contact.
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