117 Sentences With "fruitiness" | Random Sentence Generator

It intensifies their fruitiness and gives them toasted, caramelized notes.

It's got both fruitiness and yeastiness, and esters from the yeast.

None of this is enough to cover up that unmistakable fruitiness.

As a wine matures, it has a tendency to lose its fruitiness.

Though the fruitiness was indeed pleasing, it, however, lacked an added earthy element.

Almost all were dry, and displayed varying levels of citrus flavors and earthy fruitiness.

The style of his inexpensive wines, a sort of candied fruitiness, was also assailed.

The dragon fruit isn't overpowering, but adds a very subtle hint of floral fruitiness.

I'd instantly liked this because the fruitiness of the pear softened the intense floral notes.

The brilliant, clear fruitiness we associate with white wine today is a relatively recent invention.

End-of-summer rosés, particularly those with just a touch of fruitiness, will flatter this dish.

Dried Espelette chiles from the Basque Country in France offer bold heat along with rich fruitiness.

It is an introductory Savennières, aged in steel tanks rather than barrels to preserve its fresh fruitiness.

At 12 years of age, the youthful fruitiness was just beginning to give way to complex minerality.

Flavor profile: Given High Rhode's sanguine purple-red hue, one might expect a berry-forward shiraz fruitiness.

Kölsch, with its delicately bitter flavors, light carbonation and subtle fruitiness, is like a slightly more complex pilsner.

The three bottles we looked at this month were aged solely in steel tanks, which amplified their fruitiness.

With time in the glass, the flavors settled down, and its pronounced fruitiness faded to a background note.

What the sweetness and fruitiness of spätlese riesling and the salinity of Etna's carricante have in common is great acidity.

The best wines from each harvest are stored in reserves for two to three years, a process that preserves fruitiness.

Next, a soothing salad of warm winter vegetables and toasted rye was brightened by the fruitiness of homemade fig vinegar.

You've got the bumpy surface of the sprinkle-coated stripe and the smooth frozen fruitiness of the white and pink sections.

If anything, Victoria suggested, some of the wines had gone overboard in reaction to the once dominant style of powerful fruitiness.

The combination of fruitiness, alcohol and glycerol contributes to a perception of sweetness, even if the wine contains no residual sugar.

As a result we only get the good stuff — sweetness, fruitiness, acidity — and none of the bad stuff like bitterness and woodiness.

In terms of flavor, both are a tier below their small-batch counterparts, missing the vibrant fruitiness that distinguishes the best of breed.

If you're having things alongside food, a touch of fruitiness and zestiness with a white or sparkling wine base, or even vermouth, is perfect.

To this day, the young wine's release offers an excuse to gather with friends to opine on the year's harvest and savor its fruitiness.

Napa Valley, known for the opulent fruitiness of its wines, would fall to its knees and beg forgiveness if it produced bottles like these.

The blend, Eureka Works, is a 62 percent dark chocolate bar that conveys fruitiness with good acid balance and lingering sweetness in the finish.

What Ningxia wines still lack in complexity and structure is compensated by their fruitiness, freshness and minerality, which could become the region's defining characteristics.

Interestingly, it was generic fruitiness that people found to be an issue rather than the more distinctive qualities of syrah that can be polarizing.

The best way to ween off this habit is to drink Bordeaux blanc, which has smoky, mushroomy notes that balance the ripe sauvignon blanc fruitiness.

Unfortunately, modern marketing infantilizes its audience by seizing the connotations of sweetness and fruitiness and rejecting flavors that may be perceived as green or bitter.

It's a wine understood not so much for its fruitiness as for its savory elements, which is true of some of the world's great whites.

The first thing to hit your tongue should be the fruitiness of strawberries, with the richness and crunch of pistachios following in its juicy wake.

The perfume, a remix on the best-selling Flowerbomb, features a dark, floral scent of night-blooming jasmine, patchouli, and musk with a touch of fruitiness.

Have something more elevated with fruitiness from fresh oranges, the fragrance of some tangerines or mandarin, a little splash of lemon, and topped up with Champagne.

The alcohol, acidity and fruitiness that make wine lovely in the glass are not so nice in the serving bowl; they have to be tamed by cooking.

For me, the biggest problem was a one-dimensional fruitiness in a few of the wines that lacked the herbal, earthy quality of classic Châteauneuf du Pape.

Regions that were known for extracting as much ripeness, power and fruitiness as possible in making their red wines were pulling back in the direction of harmony.

This is a bargain-priced red, made entirely of cabernet franc, that combines some Bordeaux style with the freshness and fruitiness of wines from France's Mediterranean coast.

The latter — so popular it's no longer printed on the menu, only mentioned at the table — packs a punch that combines tang, heat and a hint of fruitiness.

These are somewhat simple, straightforward foods, the sort that are flattered by the acidity, fruitiness and modest bitterness of barbera, and not out of place in the Piedmont region.

It thrives in hot weather, for one thing, and ultra-ripe expressions of grenache can be syrupy thick in their sweet, jammy fruitiness and portlike in their alcoholic power.

"This Champagne is a pure shade of gold, with the fruitiness of tropical fruits and a surprising freshness despite the fact that it has aged 20 years," Mr. Camus said.

The first, composed of lightly dressed green and red leaves, brought together a pleasing crunch (from toasted pepitas), creamy saltiness (due to chunks of Roquefort), and sweet fruitiness (thanks to raisins).

More Oregon producers in the last few years have adopted a restrained style, but in 2013, even producers on the powerful end of the spectrum weren't able to achieve extravagant fruitiness and opulence.

Yet fruitiness was the dominant character, and, as someone who does not generally gravitate to powerfully fruity wines, I couldn't help but wonder whether a blend might have diminished the berry-flavored wallop.

He worked in Australia's corporate wineries, and saw firsthand how fruitiness was valued over savory complexity in red wines, and how whites were made using cautious methods that avoided risk at all costs.

Then, there's the addition of a Mon Mume plum sake, made in the style of a Chardonnay just outside Tokyo by an experimental winemaker, which will add a bit of fruitiness and umami to our cocktail.

The result was a set of wines that on the whole were far fresher than they might have been 10 years ago, with lower levels of alcohol, and flavors that went beyond simple power and fruitiness.

Otherwise, I found the Biondi to be a typical example of an Etna Rosso, with earthy, tart flavors of sour cherries, a lean, graceful texture and a tight, focused aftertaste that fused fruitiness with a hint of bitterness.

Tamarind, specifically the paste, has taken up residence in my fridge door, where I can easily grab it to stir a tablespoon or two into stir-fries, soups, curries and chutneys — anywhere its fruitiness might brighten savory aromatics like garlic, ginger and chiles.

But often, when people have decided they love wine and want to make the effort to learn more about it, they begin to note that many good wines, particularly white, offer not the fruitiness that might be expected from fermented grape juice but savory qualities that are often described using terms derived from spices, herbs and minerals.

At their peak popularity, in 1987, wine cooler sales topped a billion dollars annually, and accounted for 20 percent of all wine consumed in the US. But by the time of Bill Clinton's first inauguration in 1992, they had gone nearly extinct, replaced by malt-liquor-based surrogates like Zima and St. Ides that delivered the cloying fizzy fruitiness, but without any actual wine.

While I tend to prefer condiments that pack high acid and deep heat, the mild Red Clay Original Hot Sauce is, instead, an exercise in subtlety, more of a spice whisper than a shout, highlighting the fruitiness of the Fresno peppers used to make it as well as the fermented, slightly funky character of the vinegar base and the bourbon barrels in which it's aged.

With great finesse, subtility, and a very specific fruitiness, Grand Cru Brand wines display regal balance.

Among these different wine styles, Loire wines tend to exhibit characteristic fruitiness with fresh, crisp flavours-especially in their youth.

In the region of Nemea it is often made into rosés of oak-aged red wines. The wines are known for their high level of fruitiness but tend to lack some acidity and body. The red wine produced from the grape is characteristically spicy with notes of plum. It has low acidity but good fruitiness and coloring.

Night in 2011 Sainsbury's Taste the Difference Verdicchio Classico dei Castelli di Jesi Don't be put off by the amphora bottle because there's plenty of fruitiness and citrusy bite behind this Adriatic coast quaffer.

Moreover, in Alsace, the growing success of the sparkling wines and the search of diversification on that field led to an increasing use of Pinot Noir in the Cremant where it brings fruitiness and vinosity.

Washington Merlots are noted for their deep color and balanced acidity. The state's climate lends itself towards long days and hours of sunshine with cool nights that contributes to a significant diurnal temperature variation and produces wines with New World fruitiness and Old World structure.

The best-known Maracaibo coffees, in addition to Cúcuta, are Mérida, Trujillo, and Táchira. Mérida typically displays fair to good body and an unemphatic but sweetly pleasant flavor with hints of richness. Táchira and Cúcuta resemble Colombias, with rich acidity, medium body, and occasional fruitiness.

The cheese has been described as having a creamy texture with notes of fruitiness, mushroom and nutty flavour. Its composition is crumbly and moist, and it has an overall sweet flavour.Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager - Max McCalman, David Gibbons. p 353.

Plantations of Arnsburger is very small. Other than in Germany, small plantation on Madeira, in Italy and on New Zealand are known. Arnsburger has low susceptibility to gray rot, a fruitiness similar to Riesling. It gives higher yields than Müller-Thurgau but lower must weights.

The thin skin and lack of coloring phenolic compounds makes Grenache a useful variety for the production of pale rosé Grenache is often used as a blending component, adding body and sweet fruitiness to a wine. The grape can be troublesome for the winemaker due to tendency to oxidize easily and lose color. To compensate for the grape's naturally low tannins and phenolic compounds, some producers will use excessively harsh pressing and hot fermentation with stems to extract the maximal amount of color and phenols from the skins. This can backfire to produce green, herbaceous flavors and coarse, astringent wine lacking the grape's characteristic vibrant fruitiness.

Washington Cabernet Sauvignon is characterized by its fruitiness and easy drinking styles that are not overly tannic. Recent Washington American Viticultural Areas (AVAs) that have seen some success with their Cabernet Sauvignons include Red Mountain, Walla Walla Valley and parts of the Yakima Valley AVA near the Tri-Cities region.

As ripening continues, the fruit becomes attractive to animals due to changes in aroma from acidic to sweet with fruitiness. As ripening occurs, herbaceous aromas (e.g. methoxypyrazines) are degraded. It is unknown whether the degradation of herbaceous aromas allows fruit aromas to be detected, or if fruity aromas develop later in berry ripening.

Altbier is usually a dark copper colour. It is fermented at a moderate temperature using a top- fermenting yeast which gives its flavour some fruitiness, but matured at a cooler temperature, which gives it a cleaner and crisper taste more akin to lager beer styles than is the norm for top-fermented beers, such as British pale ale.

Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts. Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller- tasting rum. Fermentation products like 2-ethyl-3-methyl butyric acid and esters like ethyl butyrate and ethyl hexanoate give rise to the sweet and fruitiness of rum.

His work eventually settled on a blend of three Tuscan grapes-Sangiovese, Canaiolo and Malvasia. Ricasoli choose Sangiovese to be the base of Chianti because it provided the most aromatics. Canaiolo brought fruitiness to the wine that soften the tannins of Sangiovese without lessening the aromatics. The addition of the white wine grape Malvasia was to provide further softening.

Fruitiness deteriorates rapidly, decreasing markedly after only 6 months in the bottle. Due to the cost of storage, it is not economical to age cheap wines, but many varieties of wine do not benefit from aging, regardless of the quality. Experts vary on precise numbers, but typically state that only 5–10% of wine improves after 1 year, and only 1% improves after 5–10 years.

Traditionally, American distillers focused on secondary filtration using charcoal, gravel, sand, or linen to remove undesired distillates. Acetals are rapidly formed in distillates and a great many are found in distilled beverages, the most prominent being acetaldehyde diethyl acetal (1,1-diethoxyethane). Among whiskies the highest levels are associated with malt whisky. This acetal is a principal flavour compound in sherry, and contributes fruitiness to the aroma.

Maturing can be done in a vat. It takes little time to clarify and to prepare the packaging (bottling or Bag-In-Box) but this may be extended by maturing of lees. This type of maturing consists of regularly adding fine lees in suspension in the wine. The dead yeast is used for the fine lees which digests itself (autolysis) giving the wine volume and body to support the fruitiness.

Dubbel is a Trappist breweries' naming convention. The origin of the dubbel was a beer brewed in the Trappist Abbey of Westmalle in 1856. Westmalle Dubbel was imitated by other breweries, Trappist and commercial, Belgian and worldwide, leading to the emergence of a style. Dubbels are understood to be a fairly strong (6–8% ABV) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character.

Normally the wine is made dry but the fruitiness and perfume of the bouquet can suggest sweetness. The Viognier grape is naturally low in acidity which challenges growers and winemakers to keep the wine from becoming flabby and bleak. Some winemakers in the region use malolactic fermentation and some do not. The delicate flavors of the wine can be overwhelmed by too much oak during the winemaking process.

Brown ales from northeastern England tend to be strong and malty, often nutty, while those from southern England are usually darker, sweeter and lower in alcohol. North American brown ales are usually drier than their English counterparts, with a slight citrus accent and an aroma, bitterness, and medium body due to American hop varieties. Fruitiness from esters are subdued. When chilled to cold temperatures, some haziness may be noticed.

Blonde ales are very pale in colour. The term "blonde" for pale beers is common in Europe and South America – particularly in France, Belgium, the UK, and Brazil – though the beers may not have much in common, other than colour. Blondes tend to be clear, crisp, and dry, with low-to-medium bitterness and aroma from hops, and some sweetness from malt. Fruitiness from esters may be perceived.

Traditional bock is a sweet, relatively strong (6.3%–7.2% by volume), lightly hopped (20–27 IBUs) lager. The beer should be clear, and colour can range from light copper to brown, with a bountiful and persistent off-white head. The aroma should be malty and toasty, possibly with hints of alcohol, but no detectable hops or fruitiness. The mouthfeel is smooth, with low to moderate carbonation and no astringency.

Sudden Coffee uses single-origin coffee beans, sourced from specialty roasters, including Equator Coffee & Intelligentsia Coffee. Next, the beans are fully brewed into liquid coffee. Sudden Coffee has developed a unique brewing process to brew at a lower temperature (85-90 C) than regular instant coffee, to prevent over-extraction, retaining natural sweetness, fruitiness, and acidity. The coffee is then freeze dried in small batches to give more control over quality.

Ethyl acetate is the most common ester in wine, being the product of the most common volatile organic acid – acetic acid, and the ethyl alcohol generated during the fermentation. The aroma of ethyl acetate is most vivid in younger wines and contributes towards the general perception of "fruitiness" in the wine. Sensitivity varies, with most people having a perception threshold around 120 mg/L. Excessive amounts of ethyl acetate are considered a wine fault.

Formai de Mut dell'Alta Valle Brembana is prepared using raw cow's milk, and has been described as delicate and simple with "a light floral taste in the manner of Branzi". Young versions of Formai de Mut dell'Alta Valle Brembana have a pale, thin rind, while those that are aged longer and rubbed with additional brine have a harder and darker rind. Aged versions develop more fragrancy and fruitiness in flavor compared to young versions.

In Rioja the grape is planted mostly in the warmer Rioja Baja region located in the eastern expanse of the wine region. Usually blended with Tempranillo, Garnacha provides juicy fruitiness and added body. In recent years, modern Rioja producers have been increasing the amount of Garnacha used in the blend in order to produce earlier maturing and more approachable Riojas in their youth. Garnacha is also used in the pale colored rosados of Rioja.

If they are kept too long, the wines lose their typical fruitiness and freshness. The best wines are mainly the dry Spätlesen which are full-bodied and can mature for up to six, sometimes ten years. The rare sweet wines often with noble rot and Eiswein can sometimes mature for 50 years or more. Oak matured red wines should be drunk 3–10 years after production if kept in a good wine cellar.

Though a dual use cultivar, the Grossane is primarily used as a table olive. The black olives have a sweet taste, and the fruit is freestonethe stone does not cling to the flesh. It can also be used for the extraction of oil, but it gives a poor yield, and the oil has a short shelf-life. The oil is said to have a "delicate flavor with a citrus aroma and slight fruitiness", while others compare it to tomatoes.

The two primary grapes of Würzburger Stein are Riesling and Silvaner. As one of the warmest vineyards sites in Franconia, Würzburger Stein is one of the few vineyards in the region where Riesling is widely grown. The Rieslings from the vineyard are described as having "piquant" acidity that balances the fruitiness of the grape and helps contribute to a characteristic long finish that wines from this vineyard tend to exhibit. The Silvaners tend to be full-bodied and highly aromatic.

The light, honeyed dessert wine that it can produce is often in high demand because of restricted supply. Along with the internationally styled Merlots, Friuli produces some distinctive red wines from the local grape varieties. Tazzelenghe (meaning "tonguecutter") produces a very tannic and fruity wine that mellows as it ages but maintains a good amount of its fruitiness. The Schioppettino (meaning "gunshot" and sometimes called Ribolla nera) also produces very tannic wines with spice and pepper notes behind the ripe fruit flavors.

By itself, particularly when harvested at less than ideal ripeness, it can lack a sense of fruit or "fleshiness" on the palate which can be compensated by adding the rounder flavors of Merlot. Cabernet franc can add additional aromas to the bouquet as well as more fruitiness. In the lighter soils of the Margaux region, Cabernet-based wines can lack color, which can be achieved by blending in Petit Verdot. Malbec, used today mostly in Fronsac, can add additional fruit and floral aromas.

Lillet is the name of the family, and became the only name of the brand. To improve the quality and sustainability of the Lillet recipe, in 1985, Lillet was reformulated, after close work with the Bordeaux University's Institute of Oenology, applying modern oenology. To improve the balance between acidity and sweetness, the sugar content was slightly reduced, giving priority to the fruitiness while maintaining the same quinine bitterness concentration. In 2011, under cellarmaster Jean Bernard Blancheton, rosé Lillet version was introduced aimed at female consumers.

In the Roussillon region, Grenache noir and its gris and blanc mutations are used in the production of the fortified vin doux naturels of Banyuls and Maury. The characteristic of French Grenache-based wines depends largely on the selection of its blending partners and can range from the spicy richness associated with Châteauneuf-du- Pape to the chewy fruitiness associated with basic Côtes du Rhône Villages. Other regions with sizable plantings of Grenache include the Appellation d'origine contrôlée (AOC) regions of Minervois, Fitou and Corbières.

American Spirit Whiskey was the first commercial offering from ASW Distillery, introduced to the Atlanta market in late 2011. American Spirit Whiskey is not distilled in Atlanta, but is an 80 proof spirit whiskey distilled in Charleston, South Carolina using a recipe created by the founders of ASW Distillery in 2010. It is described as having "a soft minerality to it and, like the nose, a slight fruitiness." Fiddler Bourbon was the first bourbon offering from ASW Distillery, introduced to the Atlanta market in late 2016.

A Barbera d'Alba from Piedmont. The Barbera grape is the most widely planted variety in all of the Piedmont and makes a juicy, muscular red wine that is not as tannic as Barolo and Barbaresco. It is grown in nearly every major wine making region of the Piedmont but seems to do best in the southern part of the province of Asti in the Nizza DOCG zone. Some producers are experimenting with blending Barbera with Nebbiolo to combine the former's fruitiness with the later's structure.

The Lugana white wines are made from the Trebbiano grape and are known for their fruitiness and medium body. White wines from the San Martino della Battaglia are made from the Tocai Friuliano grape, which is best known for its use in the nearby Vento region. The Garda Mantovano white wines are based on Trebbiano and Garganega and its red wines are made from Merlot and Molinara. Other Lombardy region wines include the sweet Moscato Passito from Valcalepio and the light red wines from the Schiava and Barbera grapes in the Cellatica and Botticino region.

Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was used by several breweries for commercial purposes. Westmalle's Dubbel was imitated by other breweries across the world, both Trappist and secular, leading to the emergence of a style. Dubbels are now understood to be a fairly strong (6%-8% alcohol by volume) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character. Chimay Première (Red), Koningshoeven/La Trappe Dubbel, and Achel 8 Bruin are notable examples from Trappist breweries.

A very similar blend is traditional to Priorat (in Catalonia, Spain), still based on Garnacha (Grenache), but adding Mazuelo (Carignan), Syrah, and Merlot (same GS, different M's).Wine Folly, Time to Try ‘GSM’ The Côtes du Rhône Blend, Madeline Puckette, 4 December 2013 Grenache is the lightest of the three grapes, producing a pale red juice with soft berry scents and a bit of spiciness. As a blending component, it contributes alcohol, warmth and fruitiness without added tannins. Shiraz can contribute full-bodied, fleshy flavours of black fruits and pepper.

Muscatel refers to a distinctive flavor found in some Darjeeling teas, specially the second-flush teas. It has been described as a "distinct sweet flavour" that is not present in other flushes or tea from other localities, a "musky spiciness," "a unique muscat-like fruitiness in aroma and flavour," or "dried raisins with a hay like finish." Though difficult to describe, it is prized by tea aficionados. The flavor develops in part through the action of sap-sucking insects, jassids and thrips, which partly damage the young tea leaves.

Bread pudding with apples and whisky sauce The idea of drinking whisky with food is considered outré by many, but there is a growing interest in pairing whiskies with complementary foods. The Scotch whisky industry has been keen to promote this. Single malts, pot-still whiskies, bourbons, and rye whiskies offer an interesting range of tastes and aromas, which are just as varied as wine. Jake Wallis Simons compares whiskies in bourbon casks to white wines, due to their lighter flavor, and those in sherry casks to red wines, with their greater fruitiness.

The Komodo Dragon is reportedly one of the hottest chili peppers in the world, at around 1.4 million Scoville heat units. Plant with two ripe and one unripe fruit. The pepper was announced in 2015, and went on sale in Tesco stores. The pepper is notable also for what was described as a "delayed reaction"—Eleanor Mansell, who buys chili peppers for Tesco, said, "At first you can taste a wonderful hot fruitiness, but then after about 10 seconds the full might of this little demon hits you and your whole mouth is aglow".

While the majority of production is white wine from the Chenin blanc, Sauvignon blanc and Melon de Bourgogne grapes, there are red wines made (especially around the Chinon region) from Cabernet franc. In addition to still wines, rosé, sparkling and dessert wines are also produced. With Crémant production throughout the Loire, it is the second largest sparkling wine producer in France after Champagne.T. Stevenson "The Sotheby's Wine Encyclopedia" pg 196-198 Dorling Kindersley 2005 Among these different wine styles, Loire wines tend to exhibit characteristic fruitiness with fresh, crisp flavors-especially in their youth.

To maintain those character traits, Grenache responds best to a long, slow fermentation at cooler temperatures followed by a maceration period. To curb against oxidation, the wine should be racked as little as possible. The use of new oak barrels can help with retaining color and preventing oxidation but too much oak influence can cover up the fruitiness of Grenache. The high levels of sugars and lack of harsh tannins, makes Grenache well adapted to the production of fortified wines, such as the vin doux naturels (VDN) of the Roussillon region and the "port- style" wines of Australia.

The light fruitiness of wines from the Dolcetto grape has caused some wine writers to describe it as the Italian version of Beaujolais. The wines have a sense of spiciness to them with little acid and tannins. They are able to be drunk relatively young and tend to be the every day drinking wines of the Piedmontese.K. MacNeil The Wine Bible pg 331-333 Workman Publishing 2001 Up until the 1980s, when the wines of the Friuli-Venezia Giulia began to receive notice, the white wines of the Gavi region were touted as the best expression of dry Italian wine.

There are many variations on Madras curry and cooking in India is more a domestic practice than a cuisine governed by the conventions of chefs, restaurants, or texts. This curry can be vegetarian or made with meat. Availability of local or locally available ingredients is central to regional Indian foods. The end result of the signatures of Madras curries can be achieved through different means; the result often being that of: red colour; toasty spices; the sour- sweet fruitiness of tamarind; a slight liquorice flavour of anise; ginger; a range of other spices (sweet and savoury and earthy) and the flavours of salt, sweet and sour.

Grenache grapes A vin doux naturel made from Grenache Though Grenache is most often encountered in blended wines (such as the Rhone wines or GSM blends), varietal examples of Grenache do exist. As a blending component, Grenache is valued for the added body and fruitiness that it brings without added tannins. As a varietal, the grape's naturally low concentration of phenolics contribute to its pale color and lack of extract but viticultural practices and low yields can increase the concentrations of phenolic compounds. Grenache-based wines tend to be made for early consumption with its propensity for oxidation make it a poor candidate for long-term aging.

A glass of white Orvieto wine near the Duomo di Orvieto White Orvieto is composed primarily of Grechetto and Trebbiano and a blend of Malvasia, Drupeggio, Verdello and Canaiolo bianco grapes. Grechetto is valued for the fruitiness and weight that it brings to the wine; some of the most highly rated examples of Orvieto have a high concentration of Grechetto. The wine today is radically different from the historical sweet Orvieto, with off-dry and sweet wines accounting for less than five percent of total production. In addition to the traditional grape varieties listed, some Orvieto producers have begun experimenting with non-DOC Vino da Tavola wines made from Riesling and Sauvignon blanc.

In the history of Chianti it has been a key component blend and during the 18th century may have been the primarily grape used in higher percentage than Sangiovese. Part of its popularity may have been the grape's ability to partially dry out without rotting for use in the governo method of prolonging fermentation. In the 19th century, the Chianti recipe of Bettino Ricasoli called for Canaiolo to play a supporting role to Sangiovese, adding fruitiness and softening tannins without detracting from the wine's aromas. In the aftermath of the phylloxera epidemic, the Canaiolo vines did not take well to grafting onto new American rootstock and the grape began to steadily fall out of favor.

This involves adding half-dried grapes to the must to stimulate the yeast with a fresh source of sugar that may keep the yeast active all the through the fermentation process. Canaiolo's resistance to rotting while going through the partial drying process made it an ideal grape for this technique. In the 19th century, the Baron Bettino Ricasoli created the modern Chianti recipe that was predominantly Sangiovese with Canaiolo added for it fruitiness and ability to soften the tannins of Sangiovese. Wine expert Hugh Johnson has noted that the relationship between Sangiovese and Canaiolo has some parallels to how Cabernet Sauvignon is softened by the fruit of Merlot in the traditional Bordeaux style blend.

And so, year after year for forty years. In according to opinion of Georgy F. Golenky, a Leningrad art critic and first researcher of creativity S. Osipov, new traveling enriched Osipov invaluable lessons of the ancient builders of temples and forts, whose hands, intuition, and artistic tastes had created a rare beauty. Only then did he realize that the ravines, hills, river beds, trees, houses must be depicted as structural elements of the environment as small elements of an overall coherent picture of the world, expressing its essential features. Only after this appeared in landscapes of Sergei Osipov soft Russian fruitiness, a clear rhythm, and unique proportionality, in which we accurately recognize the national character of the landscape.

White Châteauneuf-du-Pape is produced by excluding the red varieties and only using the six permitted white varieties. The white varieties account for 7 percent of total plantings according to 2004 statistics, and a portion of the whites grapes are blended into red wines, which means that white wine production only accounts for around 5 percent of the total. In white Châteauneuf-du-Pape, Grenache blanc and Roussanne provides fruitiness and fatness to the blend while Bourboulenc, Clairette and Picpoul add acidity, floral and mineral 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.

In the 1960s, winemakers of the Friuli-Venezia Giulia pioneered modern techniques for white winemaking in Italy by quickly getting juice off the grape skins and taking extra measures to prevent oxidation. Through Italy these techniques came to be known as the metodo friulano or "Friuli method".C. Fallis, editor The Encyclopedic Atlas of Wine pg 302, Global Book Publishing 2006 Most Friuli wines are made in varietal form, with most appellations in the region requiring wines to be made with 100% of one grape, but distinguished blends are also made. The general philosophy of Friuli winemakers (especially in regards to their white wines) is to emphasise the grape's pure fruitiness and acidity without the masking effects of oak.

Many crossings between native North American and European varietals were created at this time. The wine produced did not correspond in any way to the established taste trends in Europe. During the early 20th century, however, some fruit from North American vines were blended with that from Vitis vinifera to enhance the "fruitiness" of the wine. After the discovery that grafting Vitis Vinifera onto native North American rootstocks was a solution to the phylloxera problem in Europe - and in order to allow European wine to regain its place in the first half of the 20th century - North American vines (like those used in "Uhudler") were forbidden under wine regulations across the European continent.

The Barolo wines that tend to be closer in body, fruitiness, and perfume to Barbaresco wines are generally the ones produced near the villages of La Morra and Barolo. The most pronounced difference between the two wines is that the tannins of Barbaresco tend to soften quicker, which can make the wines more approachable to drink at an earlier age but won't allow it to age for as long as a traditionally made Barolo could. The smaller vineyard areas mean that annual production of Barbaresco is around 35% the production of Barolo and therefore the wines are not as widely available out on the market. However, the smaller area does generally produce more consistent profiles among the Barbarescos than across the more expansive Barolo zone.

The grape is naturally high in tannins which can be tamed with limited maceration time but reducing the skin contact can also reduce some of the mulberry, blackberry and damson fruit character that Pinotage can produce. Some winemakers have experimented with letting the grapes get very ripe prior to harvest followed by limited oak exposures as another means of taming the more negative characteristics of the grape while maintaining its fruitiness. Newer clones have shown some potential as well. In recent years South African winemakers have experimented with producing Pinotage in a lighter style, picking grapes earlier for lower sugar and using whole bunches in fermentation to increase the acidity, a style more similar to the parent grape Pinot Noir.

The IOC Mario Solinas Quality Award was launched in the year 2000 to reward producers, producer associations and packers for excellence and craftsmanship in the production of extra virgin olive oils. A twin aim is to increase consumer awareness and visibility of the wide range of sensory attributes of the superior extra virgin olive oils found on the marketplace. Entries are classified in different categories according to their fruitiness and evaluated by IOC- recognised panels which use a 100-point profile sheet to rate their smell, taste, retronasal sensations, harmony, complexity and persistence. The highest scorers are then assessed by an international panel of judges who pick the first, second and third prize winners in each section of the competition.

Until the mid 20th century, Grenache was Australia's most widely planted red wine grape variety with significant plantings in the vast Riverland region where it was vital component in the fortified "port-style" wines of the early Australian industry. As Australian winemakers started to focus more of premium still wines, Grenache gradually fell out of favor being supplanted by Shiraz and later Cabernet Sauvignon in Australian vineyards. The late 20th and early 21st centuries saw a revival of interest in Grenache with old vine plantings in South Australia being used to produce varietal Grenache as well as a "GSM"-Grenache, Syrah and Mouvedre-blends becoming popular. Varietal Grenache from the McLaren Vale is characterized by luscious richness and spicy notes while Barossa Valley Grenache is characterized by jammy, intense fruitiness.

In countries that adhere to the standards of the International Olive Council, as well as in Australia, and under the voluntary United States Department of Agriculture labeling standards in the United States: Extra virgin olive oil is the highest grade of virgin oil derived by cold mechanical extraction without use of solvents or refining methods. It contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects. Extra virgin olive oil accounts for less than 10% of oil in many producing countries; the percentage is far higher in the Mediterranean countries (Greece: 80%, Italy: 65%, Spain 50%). Virgin olive oil is a lesser grade of virgin oil, with free acidity of up to 2.0%, and is judged to have a good taste, but may include some sensory defects.

The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot blanc and Pinot gris as accessory grapes in the rare red wines, but this not very often practiced. The allowed base yield is 45 hectoliters per hectare for white wine (40 for red wine). The grapes must reach a maturity of at least 11.0 per cent potential alcohol for village-level white wine (10.5 for red) and 11.5 per cent for Premier Cru white wine (11.0 for red). The style of white Puligny-Montrachet is often very mineral, with a more restrained oak character compared to the white wines of some of the other Côte de Beaune villages, and tends to be described as "elegant" rather than fruit-driven, although some aspects of the style (such as the level of fruitiness) varies somewhat between producers and specific vineyards.