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" ... 2013 Zlatan Otok Winery, Crljenak Kaštelanski, Island of Hvar, Croatia: 100% Crljenak Kaštelanski. Crljenak Kaštelanski is an ancient clone of Zinfandel that is found in Croatia and this 2013 has an incredibly velvety texture with supple multi-dimensional fruit such as ripe blueberries, raspberry coulis and blackcurrant compote with plenty of exuberance still existing from its youth in the form of pretty lilac aromas and overall freshness; all this balanced by a complex scorched earth note that wafted in and out. ... "
" ... A signature dish that shows how Aprea brings a 2020 sensibility into traditional cooking is his “Caprese Sweet and Salty,” a complex preparation that begins with a candy sphere into which is pumped mozzarella foam—he says it is “a similar technique to blowing Murano glass”—served with a tomato coulis and basil emulsion, mozzarella croutons and anchovies. Gaja’s light red 2018 Rossj Bass accompanied this dish. ... "
" ... EAT As expected, the hotel’s restaurant options add up to infinity. In the morning I woke with a quandary: full-on Asian buffet at Junsui 45 or Lobster frittata and lamb sausage at Bab Al Yam? Lounging by the pool I ordered burrata with basil coulis and pan seared seabass from Mediterranean eatery Scape Restaurant & Lounge. As the sun set I rode a private oceanview elevator 200 meters above sea level and landed in Al Muntaha, aka French-cuisine heaven, where there was the freshest of langoustine, foie gras two ways, delectable scallops and miso cod to die for. Then I ended the night with a chai sheesha at Gold on 27, the rooftop lounge where the ceiling is accented in gold and the bartenders—no, trained mixologists—are crafting stunningly original cocktails using such ingredients as za’atar leaves and khalas dates, with the help of no-nonsense equipment like centrifuges, a sous vide and rotary evaporators. Somehow I managed to squeeze in a midnight snack, too: a soft- shell crab taco and arabic french fries with halloumi. ... "
" ... The first vintage from this vineyard for Amici, and it’s gorgeous, bursting with sanguine aromas joined by cherry coulis, plums, blackberries, iron filings, blood, and blood orange peel, teeing up flavors that are far more generous and sweetly fruited than the nose implies: Blackberry preserves, plum pudding, sweet vanilla spice, black cherries, crushed blueberries, candied violets, and a long, mineral-seamed finish that sings with sachertorte and dark-chocolate-enrobed espresso beans. Drink now - 2041, at least. ... "
" ... There is a distinct black licorice framing to the flamed orange oils, raisins, and dark-berry coulis of the nose, which turns to a palate of utterly transcendent and sweetly spiced flavors of candied orange peels, honeysuckle, honey-almond pizzelles, a hint of marzipan, and clove- and cinnamon-dusted cafe Viennoise. If the 35 and 40 year bottlings were Chopin, then this one is Bach’s Goldberg Variations, with unexpected spikes of flavor—sweet and savory autumn spice, fruit both dried and preserved—that ultimately resolve in a lingering hint of gently spiced acacia honey. This magnificent whisky goes through a three-part aging process, first in ex-Bourbon casks, then two individual vintages of Graham’s Colheita Port, and then finally another stint in first-fill ex-Bourbon barrels. The results are unforgettable. ... "