Word: aromas
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Dates: during 2000-2009
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...from his reign was dug up more than two centuries later at the site of a nearby battle, Louis XIII was first produced in 1874 by Paul-Emile Rémy Martin, the founder's great-great grandson. Standing in a Domaine du Grollet cellar, dank with the heady aroma of the tierçons and the cognac, I hold a tulip glass of Louis XIII and prepare myself for this rare tasting opportunity. "Don't merely take a first sip," Géré tells me. "Instead, try to crush that first drop on your teeth." So how does...
...work in progress, then the Royal Mirage is a work of art - and a huge one at that. The sprawling beachfront resort consists of three stylish hotels (the grand Palace; the smaller, exclusive Residence & Spa; and the bustling Arabian Court with its domes, arches and intoxicating shisha aroma), eight restaurants, 15 boutiques and 26 hectares of gardens. But if you become overwhelmed and crave a little more intimacy, then retreat to the resort's traditional Hammam (Turkish bath). This beautiful, warm sanctuary, with its intricate mosaics and splendid dome, is a place where the outside world melts away. I chose...
...island's diversity: seared ruby snapper with Mauritian spices and a light curry sauce followed by a Grand Marnier soufflé with mandarin sherbet are just two gems. But perhaps the best way to savor the feasts on offer is at a candlelit table on the beach with the aroma of frangipani lingering in the air, ensuring that all five senses are titillated. www.oberoihotels.com
...prestige wines served on special occasions. Color: dark and opaque red, like a strong Hungarian vintage Nose: smoky black currant Palate: first impression is similar to port. Then the earthy aftertaste kicks in, and lingers disagreeably KIRSISUUDLUS (Cherry Kiss) A blend of black currants with a dash of cherry aroma Color: pinkish red Nose: a cloying cherry brandy Palate: Clean and surprisingly light, with no muddy aftertaste. Watch for this one to become the hot new cocktail mixer for upscale barmen
Coming up with just the right aroma is a complex process. For the Westin hotels, ScentAir created a fragrance that melds green tea, geranium, green ivy, black cedar and freesia to evoke a peaceful aura in the chain's lobbies. "Tea, the ascendant note, suggests serenity and tranquillity," says ScentAir CEO David Van Epps. "Black cedar adds body, fullness to the aroma. As for the rest of the tones, each has its own characteristics, and it's as much an art as a science...