THE GLOS­SARY

Halliday - - Basics -

The best ad­vice? Don’t use words you can’t ex­plain in less than five sec­onds.

Taste: the ba­sics – salty, sweet, acid­ity, bit­ter and savoury/umami.

Tex­ture: the tac­tile parts of food and wine such as ‘chewy’ (tan­nin) and ‘crisp’ (acid­ity).

Body: the sum ‘weight’ of a wine or dish’s key el­e­ments. Graded in light-bod­ied, medi­um­bod­ied or full-bod­ied.

Savoury: food with­out sweet­ness or wine with higher lev­els of as­trin­gency.

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