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23:11 Oct 28, 2019 |
Spanish to English translations [PRO] Social Sciences - Cooking / Culinary / Cheese | |||||||
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| Selected response from: Christopher Peterson United States Local time: 02:00 | ||||||
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The carbonation cuts through the fat Explanation: The source below talks about the acidity cutting through the fat, I think this is the same idea; it cuts through the fat and leaves the mouth feeling clean. https://www.winetraveler.com/food-pairing/champagne-food-pairing-recommendations/ |
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Reference: This might help Reference information: Cava and Fish Cava is an excellent combination with fish. Particularly interesting is the combination with blue fish such as sardines, mackerel, anchovies, bonito, tuna or salmon, as the effect of the carbonic gas helps to compensate the greasy sensation in the mouth. http://www.institutdelcava.com/en/gastronomia/maridaje-con-c... 'Carbónico' is carbon dioxide gas. -------------------------------------------------- Note added at 27 mins (2019-10-28 23:38:30 GMT) -------------------------------------------------- Based on the following, I think I would use something like 'the carbon dioxide gas leaves the mouth feeling fresh and clean'. Aftertaste: The "shadow taste" remaining in your mouth just after swallowing a sip of wine. Sparkling wines strive for a special delicacy in the taste; a taste which quickly "melts away" after swallowing, leaving your mouth fresh and clean. https://mobile.henrisreserve.com/education/champagne-a-z |
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