Definitions

1. Tart, an international authority on human consciousness, has studied such aspects of psi as telepathy, out-of-the-body experiences, and the human aura.
2. Tart was 117-92-28 (.553) at birmingham; kevin grimes, california; schellas hyndman, southern california to stun no.
3. Tart was fired as southern methodist; mike jacobs, evansville; paul krumpe, voting panel louis university.
4. Egg tart is famous in Hong Kong & Macau The famous one is 泰昌饼家.
5. Bakewell tart is a classic English teacake, which, if made with a bit of love and some quality jam, well deserves to be a dessert in its own right.

Quality

1. Acid The tart (or in excess, sour) quality that is wine's natural acidity.

Simple

1. Simple and refreshing fruit flavors are as pure as fresh strawberries, dry and tart.

Rich

1. Good red wines tend to be dry and rich, sometimes with a tart or astringent quality.

Clean

1. The flavors were just like the nose, though: very clean and very tart with a lot of citrus flavors.

Similar

1. Other variations include the mincemeat tart, similar in form and taste, save for the lack of a pastry top, as is the case for all kinds of tart.

Bright

1. It's simple, straightforward Pinot, with a pretty floral nose leading to a bright, tart, cranberry taste.

Leaves

1. Tequila, the primary spirit of Mexico, has its own special flavor that is almost tart and leaves the tongue clean and tingling.

Dolcetto

1. Dolcetto, the early-release red wine of Italy, often is made without undergoing the acid-reducing malolactic fermentation, leaving it very tart.

Transpersonal Phenomena

1. Dr. Charles T. Tart Home Page and Virtual Library - Many articles and scientific papers by Dr. Tart on consciousness studies and transpersonal phenomena.

Tart Foods

1. Malic acid is an organic compound with the formula HO 2 CCH 2 CHOHCO 2 H. This dicarboxylic acid is the active ingredient in many sour or tart foods.

Slightly Tart Taste

1. Enjoy the sweet, slightly tart taste of this delicious tea and sip away the stress of the day.
2. If you prefer a slightly tart taste, add more lemon or lime juice.

Refreshingly Tart

1. Refreshingly tart, pomegranates make a tangy salsa when mixed with fiery chili and sweet oranges.

Tart Flavors

1. This wine is full of potential, but for right now it is full of tart flavors.

Wine Taste Tart

1. Vintage brut champagne paired with sweet, wedding cake can make the wine taste tart and weak while the cake will have off flavors.
2. Malic acid can make a wine taste tart, although the amount decreases with increasing fruit ripeness.

Charles Tart

1. Dr. Charles Tart, University of California at Davis has been conducting bio-physical measurements on individuals who can astrally project at will.
2. In a private interview with Charles Tart at the IONS 2007 conference, Charles discusses his work in transpersonal psychology.

Tart Cherry

1. In the mouth there are layered flavors of dark berry, tart cherry and a slight earthiness.

Tart Cherries

1. Tart cherries, crunchy acidity, delicate and fruity, but still with some decent length on the finish.

Tartaric

1. While tartaric acid contributes tartness to wine it is not as tart as malic or citric acids.

Acids

1. Sourness: A tart taste in wines, most often associated with acids and ethyl acetate.

Little

1. In the mouth it is round and a little tart with juicy cassis, black cherry, and plum fruit that stays pure through the moderate finish.
2. The finish is dry, a little tart but not puckering and with more bramble than berry fruitiness - still an interesting sipper.
3. Too much acidity, and a wine is tart and unpleasant; too little and the wine is 'flabby' and uninteresting.

Makes

1. Made from the melon [meh-LAWN] de Bourgogne grape, Muscadet is tart and vivacious, an inexpensive wine that makes up in versatility what it lacks in depth.

Low

1. The new wine is quite weak in flavor, very tart and low in alcohol.

Sparkling

1. Acidity in wine cuts saltiness, so sparkling wines generally pair with salty foods better than less tart wines such as most red wines.

Dessert

1. An all-encompassing term that in the U.K. often simply means "dessert." Gastropub puddings range from grilled peaches with Zinfandel granita to treacle tart.

High

1. Tart 1. A term for the flavors and aromas associated with under-ripe fruit, or a term for wine with a high acid impression.

High Levels

1. Tart A wine with high levels of acidity.

Long

1. This Dolcetto is beautifully balanced, lightly tannic and tart with ripe red fruit flavors, and a long finish.

Burst

1. Immature fruits are tart, hard, and green but become edible at the time of seed maturation, triggered by a burst of ethylene production.

Tea

1. Great White Grapefruit $15 Rare Chinese white tea with a flavor just as tart and refreshing as the real thing.
2. Tea comes in tart and sweet flavors, robust and delicate aromas.

Soft

1. Angular - Opposite meaning to round, soft or supple - the total effect of dominant, tart edged flavors and tastes in many young, dry wines.
2. The 2005 EQ Pinot Noir is vibrant and rich, with tart cherry and raspberry aromas and flavors, and a soft, inviting texture.

Own

1. His trumpet is tart and sweet, the tone very much his own.

Style

1. Fruit-forward rather than tart in style, this wine has charm and a pleasant hint of creaminess.
2. Style: Light, tart, red fruit forward, with a touch of smoke.

Creamy

1. It combines sweet and tart, creamy and peppery flavors.

Orange Juice

1. I loved the flavor – I added lemon curd and orange juice to the frosting, which gave the buttercream a lovely, tart, bright flavor.

Hot

1. The tart taste of lemon meets a medley of other all organic herbs and also spices within a tea that is as relaxing iced as it is served hot.
2. Karkade is a tart, bright-red hibiscus beverage that can be served hot or chilled with ice.
3. Cook until the brush the tart shell with mixture while it is still hot, then fill the tart 80 ml dark rum until syrup turns to a dark caramel colour.

Cream

1. May have to adjust orange juice and cream for taste, whether you like it tart or not.
2. It is slightly more tart than ice cream, as well as lower in fat (due to the use of pure milk instead of cream).

Bananas

1. Pour through a fine strainer and then brush on the bananas to protect them from turning brown and to add a shine to the tart.

Clayton

1. His tart, striking tone and melodic dexterity were his trademark, and Clayton provided several charts for Basie's orchestra and many other groups.

Ripe

1. Bright, juicy fruit flavor, ripe and tart, the kind of wine you can either gulp or contemplate.

Hints

1. In the mouth it is full of tart cherry flavors with hints of green bell pepper.
2. The attractive, lean fruit underscores grassy flavors, including hints of bell pepper and a tart finish that lingers.

Juice

1. The fruits are pale yellow-green, the juice is yellow and very tart, more so than standard limes.

Juicy

1. Palate entry is juicy, tart and true to the source; at midpalate there's a pleasantly acidic core flavor perfectly balancing the fruity ripeness.

Food

1. Chianti goes well with food, and can range in style from light to full bodied with tart cherry and violet aromas and flavors.

Vinegar

1. Beurre Noir - A tart sauce made with browned butter mixed with vinegar.

Cider

1. U-Pick and already picked fruits and vegetables including: apples, peaches, raspberries, sweet & tart cherries, blackberries, cider and sweet corn.
2. Using only Michigan-grown fruit, this cider balances sweet and tart to provide a smooth finish as it crosses your palate.

Sauvignon Blanc

1. Pouilly-Fum� (Poo-yee Foo-MAY) - Loire white made from Sauvignon Blanc, dry and very lean and tart; like Sancerre (see below), an excellent seafood wine.

Categories

1. Home > Cooking > Foods > Wine
2. Acidity
3. Malic
4. Flavor
5. Cooking > Foods > Fruit > Apples

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