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" ... Roughly 95% of the wine distilled is made from chenin blanc or colombard grapes, two varieties that are naturally high in acidity. Since sulfites can’t be used to preserve wine intended for distillation, the high acidity helps to protect the wine from spoilage. ... "
" ... That evening, contemplating the squash flowers on the cake, I wondered if a sparkling wine made from chenin grapes would best emphasize the cocoa and subdue the earthiness of the flowers. The meal had begun with a cooking session in the restaurant’s kitchen, where I, along with my nine dinner companions, prepared dinner under the tutelage of Babel’s young chef, Simone Rossouw. Babel’s open kitchen overlooks the whitewashed dining room, a mural of a huge cow’s head watching wearily from the back. We roasted eggplants with melted local ricotta and blue cheese, topped them with the last figs of the season, then garnished them with pesto and pear slices with a cashew-nut dressing. This was our main course, but hardly the meal’s sole star. ... "
" ... The hidden gem of a Chenin Blanc from South Africa is a great transition wine into Spring and many people truly do not know all the wonders the wine world has to offer. Xavier Flouret: Fynbos Chenin Blanc 2019 from Stellenbosch, South Africa is elegant and well balanced with notes of dried peach and apricot, good weight on the palate, nicely balanced sugar to acid ratio along with a good minerality. With a 100% chenin blanc grape varietal, Fynbos offers a refined and fresh food pairing that goes well with light fares such as fish, shellfish, salads, but also white meat and spicy dishes.” ... "
" ... Timorasso wine is a wonderful combination of stringent acidity and depth. The acidity is indeed quite high and refreshing. It has sometimes been compared to chenin blanc and riesling with its citrusy freshness. But Timorasso also has a mouth-filling character. It can give you the impression of having been fermented on the skins – skin-contact maceration for whites often give a certain mouth-feel – or even having been barrel-aged. But the body comes mainly from the grape itself, sometimes together with yellow fruit aromas and nuts. But some producers are experimenting with skin maceration, with exciting results, or just slow pressing for extra extraction. ... "