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" ... Fully botrytized wine, like Sauterne, are rare in Sicily but botrytis is often found in a portion of the grapes that have been either sundried or picked as late harvest. The degree of botrytis in the grapes can be an important factor of vintage variation from a producer. Botrytis, however, is a fickle task master. Under the right conditions it can create complex, flavorful wines. Under the wrong conditions it can ruin a grape crop. ... "
" ... I’ve been lucky enough to visit Bordeaux a few times, and even to dine at Château d'Yquem. At a garden party in Bordeaux, you might be offered Sauternes as an aperitif. Generally, it will be a younger wine, or a second label, because there are less botrytized grapes in the mix, so you get more fresh citrus aromas than the baked fruits scents that come with older wines. And at Yquem they served us this cocktail made from declassified juice over ice with an orange twist. (At Yquem and other great houses, if the fruit isn’t top notch, they will sell off in bulk what doesn’t make the cut.) It’s fabulous and wakes up the palate as much as any other aperitif I’ve ever had. ... "
" ... On the nose, there is a distinct raisin note associated with botrytized wines, along with aromas of citrus, peach, apricots and a hint of pineapple and white chocolate. There is also a honeyed, waxy character. On the palate, the whiskey is satiny smooth with a viscous, oily quality and a pronounced palate weight. It offers flavors of raisins, dried figs, lemon zest and apricot jam, along with notes of white chocolate. There is also a bit of cooked oatmeal and digestive favors that emerge as the whiskey opens up. The finish is long and smooth, with distinctive raisin and apricot jam notes, cinnamon spice and a persistent waxy, honeyed sweetness. ... "
" ... Sauternes, the sweet botrytized wine from Bordeaux, France, is now thought of as a “dessert wine.” ... "