Glossary entry (derived from question below)
Italian term or phrase:
vino asciutto
English translation:
dry wine
Added to glossary by
Paola Guzzetta
May 11, 2002 11:24
22 yrs ago
1 viewer *
Italian term
Italy
Accurate translations
Native in: Italian 
Works in: English to Italian, German to Italian, Italian to English
asciutto
Italian to English
Other
Vino che dà una leggera sensazione d'astringenza e che lascia la bocca pulita ed asciutta.
... non e`"dry"che corrisponde a "secco"...
anche questo termine non si trova nei miei glossari cartacei ne` on line, o perlomeno io non l'ho trovato...
... non e`"dry"che corrisponde a "secco"...
anche questo termine non si trova nei miei glossari cartacei ne` on line, o perlomeno io non l'ho trovato...
Proposed translations
(English)
Proposed translations
29 mins
Anthony Green
Italy
Italy
Native in English
Italy
for beautiful and accurate texts
Native in: English (Variant: British)
Works in: Italian to English, French to English, English
Related KudoZ points
:
725
Selected
leaving a clean, dry aftertaste in the mouth
the dryness does not refer to the wine itself but to the aftertaste (or taste as in the second URL, but I think it's aftertaste they're referring to)
4 KudoZ points awarded for this answer.
+1
14 mins
Dolores Vázquez
Also a Technical Engineer
Native in: Galician 
, Spanish
Works in: English to Spanish, French to Spanish, German to Spanish, and 5 more.
Related KudoZ points
:
220
Dry
Vid ref.
Reference:
30 mins
dry
clean and dry mouth
il vino "dry" è secco, ma in questo caso è la bocca... asciutta
il vino "dry" è secco, ma in questo caso è la bocca... asciutta
32 mins
Hermeneutica
Switzerland
Switzerland
Native in English
Switzerland
Accurate, idiomatic value and service
Native in: Spanish , English
Works in: Dutch to English, German to English, French to English, and 16 more.
Related KudoZ points
:
49
Crisp?
Hello Paola,
There is "astringent" but it does not match your def. Try http://www.stoneymesa.com/wineinfopages/winetastedict_.htm
and maybe you'll find some of your queries in there!
Good luck! A labor of love, wine translations!
Dee
There is "astringent" but it does not match your def. Try http://www.stoneymesa.com/wineinfopages/winetastedict_.htm
and maybe you'll find some of your queries in there!
Good luck! A labor of love, wine translations!
Dee
44 mins
Lise Boismenu, B.Sc.
Canada
Canada
Canada
Comprehensive linguistic services
Native in: French (Variant: Canadian)
Works in: English to French
Related KudoZ points
:
28
acidulous wine
Wine: Tips
Pairing Food and Wine
Wines exist for the pleasure of pairing them with food, and if they are paired wisely, the resulting harmony of smells and flavors will enhance their characteristics.
It is impossible to establish strict rules about wine pairing because both food and wine are complex substances that are easily altered. The taste of a dish depends on its ingredients and its cooking process. The organic characteristics of wines depend on the types of grape used, the different soils, climatic conditions, techniques of cultivation and manufacture.
The general rule is that the flavor of the wine should not prevail over food and vice versa: the wine's body must be in harmony with the structure of the dish. A delicate dish requires a light wine, while a rich dish calls for a well-structured wine. If you pair hot, spicy barbecued scampi with a delicately flavored white wine, you will not even taste it because the intensity of the food is so high. The same happens if you pair a robust, heady red wine with an understated delicate dish: the wine will overwhelm the subtlety of the food. There are so many contradictory theories that people often decide to follow the popular rule that "white goes with fish and red with meat."
Matching by Contrast: It may seem paradoxical, but the most effective method of pairing is by juxtaposing wine and food that have clashing qualities. For example, a fat and greasy dish like sweet Italian sausages would be paired with a dry, acidulous wine, like a zesty Barbera, that would cleanse the palate and lighten up the heaviness of the entrée
Pairing Food and Wine
Wines exist for the pleasure of pairing them with food, and if they are paired wisely, the resulting harmony of smells and flavors will enhance their characteristics.
It is impossible to establish strict rules about wine pairing because both food and wine are complex substances that are easily altered. The taste of a dish depends on its ingredients and its cooking process. The organic characteristics of wines depend on the types of grape used, the different soils, climatic conditions, techniques of cultivation and manufacture.
The general rule is that the flavor of the wine should not prevail over food and vice versa: the wine's body must be in harmony with the structure of the dish. A delicate dish requires a light wine, while a rich dish calls for a well-structured wine. If you pair hot, spicy barbecued scampi with a delicately flavored white wine, you will not even taste it because the intensity of the food is so high. The same happens if you pair a robust, heady red wine with an understated delicate dish: the wine will overwhelm the subtlety of the food. There are so many contradictory theories that people often decide to follow the popular rule that "white goes with fish and red with meat."
Matching by Contrast: It may seem paradoxical, but the most effective method of pairing is by juxtaposing wine and food that have clashing qualities. For example, a fat and greasy dish like sweet Italian sausages would be paired with a dry, acidulous wine, like a zesty Barbera, that would cleanse the palate and lighten up the heaviness of the entrée
1 hr
on the dry side
just a wee less than being dry.
Eurodicautom gives the same "dry" translation to secco and asciutto.
My suggestion might make a subtle
difference.
Buon lavoro.
Eurodicautom gives the same "dry" translation to secco and asciutto.
My suggestion might make a subtle
difference.
Buon lavoro.
1 hr
astringent, mouth-puckering
Questi aggettivi li ho ricavati qui:
http://www.simpleinternet.com/recipes/dictionary.pl?352
http://www.simpleinternet.com/recipes/dictionary.pl?352
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