Word: aromas
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...Peet’s Pumpkin Spice Latte—While it’s not as sweet as the Starbucks version, Peet’s Pumpkin Spice Latte’s full bodied aroma still evokes memories of your mom’s pumpkin pie. Supposedly, Burdick’s also offers a pumpkin spice latte, but they were completely out of it both times FM visited...
...Housed in a late 19th century building in Sydney's historic Rocks district, Wine Odyssey offers a walk-through crash course in Australian wine. You stroll from room to room, sampling some of the country's best vintages and pairing them with great food. In the Aroma Room, your descriptive vocabulary will be expanded by an education in 50 kinds of scent, from caramel to orange blossom. In the Tasting Theatre (admission $45) sommeliers decant six top Australian bottlings in hourly tastings as the winemakers responsible for each one talk you through it in a video presentation (there's also...
Hopefully, the global economic crisis will resolve quickly, Harvard will invest in some bonds created from bundled life-insurance policies, and these impecunious days will fade into a distant memory. For now, the sweet aroma of pig fat draws me to the dining hall—thankfully, Harvard has enough sense to keep serving hot breakfasts on the weekends. But that just makes Mondays that much worse...
...Flow: There's an unmistakably nutty, fruity aroma at the ultra-contemporary, climate-controlled cheese room at Flow restaurant within the riverside Millennium Hilton Bangkok, www1.hilton. com. Some of the world's best varieties are flaunted, including Colston Bassett Stilton, Brie Royale with black truffle, and piquant Pecorino di Fossa from Italy. Guests are encouraged to taste before making their selection, which is served with a stylish range of condiments including celery jelly. A cheese-and-wine butler advises on pairings and there's a dedicated cheese table for guests to sit at and convivially share their newfound cheese knowledge...
...that need is at its most pressing in Champagne. The aroma of old sneakers or wet newspaper that signals the presence of TCA drives wine lovers to dump grand crus of all stripes down the drain. The problem is accentuated in sparkling wines like Champagne, whose bubbles only serve to volatilize the taint, making it all the more noticeable. Various studies suggest TCA affects anywhere from 1% to 7% of wines, but for Liem, arguing the exact percentage misses the point. "We are talking about a rate of failure - this renders wine undrinkable," he says. "What...