Having an agreeable taste or flavor such as that of sugar; saccharine; -- opposed to sour and bitter; as, a sweet beverage; sweet fruits; sweet oranges.
Pleasing to the smell; fragrant; redolent; balmy; as, a sweet rose; sweet odor; sweet incense.
Pleasing to the ear; soft; melodious; harmonious; as, the sweet notes of a flute or an organ; sweet music; a sweet voice; a sweet singer.
Pleasing to the eye; beautiful; mild and attractive; fair; as, a sweet face; a sweet color or complexion.
Not changed from a sound or wholesome state. Specifically: (a) Not sour; as, sweet milk or bread. (b) Not state; not putrescent or putrid; not rancid; as, sweet butter; sweet meat or fish.
Plaesing to the mind; mild; gentle; calm; amiable; winning; presuasive; as, sweet manners.
That which is sweet to the taste; -- used chiefly in the plural.
Home-made wines, cordials, metheglin, etc.
That which is sweet or pleasant in odor; a perfume.
That which is pleasing or grateful to the mind; as, the sweets of domestic life.
The amount of sugar that remains in the wine after fermentation has ceased governs how sweet it will taste. Even dry wines have some sugar. In a good wine the sugar is balanced by the right degree of acidity.
Wine containing residual sugar, occurring when all of the grape sugar is not completely converted to alcohol.
A light, pleasant tea of no great character or quality.
The impression of a sugary taste. It can come from residual sugar, or from the fruity flavor of the grape.
wines with significant residual sugar and also those that have outstanding richness or ripeness.
More than fruity; pertaining to sugar.
Level of sugar content in wine. Generally indicates the presence of residual sugar that was not converted to alcohol.
a food rich in sugar
the taste experience when sugar dissolves in the mouth
the property of containing sugar
having a pleasant taste (as of sugar)
pleasing to the ear; "the dulcet tones of the cello"
one of the four basic taste sensations; very pleasant; like the taste of sugar or honey
pleasing to the senses; "the sweet song of the lark"; "the sweet face of a child"
pleasing to the mind or feeling; "sweet revenge"
having a natural fragrance; "odoriferous spices"; "the odorous air of the orchard"; "the perfumed air of June"; "scented flowers"
(used of wines) having a sweet taste
not having a salty taste; "sweet water"
Means that some of the natural grape sugar is left unfermented in the wine.
wines with significant residual sugar; also refers to wines that have outstanding richness or ripeness.
A flavour sensation that is pleasing and mellow.
High residual sugar content.
A basic taste characterized by solutions of sugars (sucrose and glucose), alcohols, glycols, and some amino acids. perceived primarily by the tip of the tongue. A trade term to describe coffee free from harshness of Rio flavor or any form of damage.
1. (a) indicates a high level of sweetness in cider or perry, based on the amount of sugar or other sweetener present in it. Sweet cider or perry has a high amount of sweetness compared to medium or dry. Many sweet ciders are produced by adding artificial sweetener to dry ciders (see dry). 2. (a or n) a type of apple relatively low in both acidity and tannin - will taste sweet with little sharpness or astrigency (bitterness). Many eating apples fit this profile.
Pleasant, mellow, agreeable; sometimes used to describe soft coffees, but also can be found in highly acidic coffees.
elements exist in many perfumes, in differing amounts, especially in Oriental and heavy chypre perfumes. The best-known example of a sweet-smelling natural product is the extract of the vanilla bean.
Taste like sugar; experienced on the front of the tongue.
Generally, this depicts a wine with high sugar content. Desirable for ice wines and other dessert wines. The sweetness should be balanced by acidity and alcohol to be good.
Tasting term, applied not only to sweet wines, but tannins to the elements of ripeness or richness which good quality dry wines can often suggest
This indicates the presence of unfermented sugar in a wine. It can be good or cloying, depending on whether it is balanced with the right amount of acid.
The presence of unfermented sugar in the wine or back-blended sweet reserve juice. Sweetness is only a virtue if it is balanced with acidity to stop it from cloying.
a basic taste sensation dependent mainly upon grape sugars, but also one resulting from alcohol, new oak and to a degree glycerin,. A sweet, as opposed to a dry wine is one which retains some sugar after fermentation has ended.
the presence of discernible sugar in the wine. One of four basic tastes.
Wines that have a higher concentration of sugar after fermentation
One of the four basic tastes. Describes the presence of residual sugar and/or glycerine
Having a high content of residual sugar either from the grape itself or as the product of arrested fermentation.
A pleasant flavor like sugar.
describes wines containing residual sugars which are soft and sweet, generally intense and concentrated.
Sweet is a positive coffee description that is associated with a pleasant flavor and mouthfeel.
having residual sugar from fermentation, from grape sugar incompletely converted to alcohol.
A description of wines high in sugar content, ripe or very rich.
Usually used to describe the general sweetness of the fruit itself, or the varying degrees of sweetness that is tasted in a wine. Ironically, the term is more frequently used in describing DRY wines, than it is for describing DESSERT or LATE HARVEST wines. This is because sweetness is an accepted fact in a dessert wine.
Usually indicates the presence of residual sugar, retained when grape sugar is not completely converted to alcohol. Even dry wines, however, may have an aroma of sweetness, the combination of intense fruit or ripeness. It is considered a flaw if not properly balanced with acidity.
Can be used to describe a fragrance that has richness and ambrosial characteristics associated with sweet taste. When smelling the evaluator (person smelling) should learn differentiate between a vanilla type sweetness, a floral sweetness or a fruity sweetness.
The sweetness of a fragrance can be described in several ways â€“ it can be used to refer to a vanilla sweetness, a floral sweetness, or a fruity sweetness. Whichever one is used, it refers to a rich, sweet taste.
Is a flavor sensation that is pleasing and mellow. Virtuoso Blend