16:14 Sep 30, 2004 |
German language (monolingual) [PRO] Marketing - Wine / Oenology / Viticulture | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: John Bowden Local time: 19:28 | ||||||
Grading comment
|
SUMMARY OF ALL EXPLANATIONS PROVIDED | ||||
---|---|---|---|---|
4 | Spicy and toasted |
| ||
3 | toastwürdig |
| ||
3 | wenn etwas leicht geröstet riecht / schmeckt |
|
Discussion entries: 5 | |
---|---|
toastwürzig toastwürdig Explanation: perhaps, as in worthy of a toast |
| |
Login to enter a peer comment (or grade) |
Spicy and toasted Explanation: Or "spicy, toasted...". Toasted is a quite common term in English qwine circles, but usually with a modifier ("lightly toasted", "richly toasted" etc) - I'd suggest using two adjectives as below: HTH The wine has a ruby red colour with an intense floral, *spicy and toasted bouquet*. The taste has a great volume with tannic density, persistent and long ending. ... " "Plum and dark cherry and pepper greet your nose when you inhale from the chimney of your glass. Fifteen months in oak add a toasted bouquet..." Reference: http://www.ilfalcone.net/gb/prodotti.htm www.winostuff.com/Rhone_red_reviews.htm - |
| |
Grading comment
| ||
Login to enter a peer comment (or grade) |
toastwürzig wenn etwas leicht geröstet riecht / schmeckt Explanation: ...wie Kaffee, Karamel, Eichenfässer, usw. Es scheint ein Modewort für "röstwürzig" zu sein. Prost! :-) |
| |
Login to enter a peer comment (or grade) |
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.