a foil to the rich treat in store
| 12:02 Oct 31, 2015 |
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| English to French translations [Non-PRO] Food & Drink | |||||||
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| Summary of answers provided | ||||
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| 5 -1 | est trompeur et ne présage pas la richesse |
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| Discussion entries: 4 | |
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Answers
3 hrs confidence: 
peer agreement (net): -1
peer agreement (net): -1est trompeur et ne présage pas la richesse Explanation: du verbe "to foil" qui se traduit par tromper -------------------------------------------------- Note added at 11 hrs (2015-10-31 23:27:05 GMT) -------------------------------------------------- In fact, according to MR, the noun foil is defined as something or someone that contrasts, not complements, something else, so that in this case it does seem to mean that the nose (fresh/cleansing) is misleading, as in a contrast, when compared to the sensation on the palate (rich). Therefore my earlier use of trompeur would seem appropriate in this context, as in: the nose contrasts the palate or the nose misleads the palate http://www.merriam-webster.com/dictionary/foil foil noun Definition of FOIL 3 : someone or something that serves as a contrast to another <acted as a foil for a comedian> -------------------------------------------------- Note added at 1 day1 hr (2015-11-01 13:53:39 GMT) -------------------------------------------------- @Tony M The use of the word «trompeur» in my suggested answer was meant to be taken as «belies» or «does not hint at», which I think would both actually work quite well as a replacement for «is a foil to» in the original English sentence. What the taster seems to be describing is that what is initially sensed by the nose, on sniffing the drink, is at opposites, or in contrast to, the sensations felt by the palate on sipping, which typically isn't what is expected by experienced tasters and would come as somewhat of a surprise, even if a pleasant one as seems to be the case here. The choice of that word wasn't meant to be taken in a negative sense. Here is a reference that goes in the same direction as this interpretation: https://www.masterofmalt.com/guides/how-to-taste-whisky/ «The nose Ah yes, the nose. This is perhaps the most important part of assessing a whisky. Most drams will reveal more to your olfactory system than to your palate; in fact, as most experts will say, tasting is simply to confirm what your nose has already told you.» Looking at the etymology of the verb «to foil« in the English language, the term was initially used to describe a process used to throw off a scent, which appears to be exactly what happened during this tasting and what the taster is trying to describe. «c. 1300, foilen "to spoil a trace or scent by running over it" (more commonly defoilen), irregularly from Old French foler, fuler "trample on, injure, maim; ill-treat, deceive, get the better of" (13c., Modern French fouler), from Vulgar Latin *fullare "to clean cloth" (by treading on it), from Latin fullo "one who cleans cloth, a fuller," which is of unknown origin. Compare full (v.).» http://www.etymonline.com/index.php?term=foil In a sense, the nose hid, didn't hint at, or foiled, what was later sensed by the palate. Example sentence(s):
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