Beer, or ale, on the other hand must be coaxed through several stages, and the final product and its drinkability
will depend on a multitude of factors.
360 degrees of sipping holes allow drinkability
anywhere around the rim.
"Budweiser's quality and drinkability
appeal to a wide variety of consumers," says Joe Hoff, vice president, national retail sales-off-premise, Anheuser-Busch Inc., St.
* Tea extracts - P&G has patents for green tea extracts, apparently for sports drinks, to improve cellular hydration and drinkability
in combination with a mix of electrolytes and carbohydrates.
In contrast to other wine competitions, where winemaking ability and technical expertise sometimes receive primary consideration at the expense of drinkability
, the goal of the USA Wine Ratings competition was to award and celebrate the wines that wine drinkers actually want to buy, whether at a retail wine store or ordering off the menu at a restaurant.
"The vessel from which you sip your drink absolutely affects the way in which you experience the flavour and drinkability
," says Sasha Filimonov, the new UK Brand Ambassador for Hendrick's Gin.
So Sipsmith gin, for example, is described as "juniper and pine nose, smooth lemon grapefruit citrus"; Bulldog as "London Dry, floral nose, mellow drinkability
, long on fruit, warm spice."
A combination of drinkability
and complexity, this opulent sancerre has great balance and a lengthy finish.
It's a 10% abv scotch ale, aged in bourbon barrels, that strikes a perfect balance between richness and drinkability
, a tricky thing.
At less than PS25 (thanks to some special promotions), here are some brilliant bubbles that offer freshness and drinkability
to help you get the party started...
More than riding on the coattails of American's infatuation with whiskey, Irish is enlarging the demographic, bringing new consumers into the fold with its easy drinkability
and mixability and now intriguing geeks with more nuanced and complex expressions of the Irish spirit.
Veteran winemaker John Buechsenstein remembers a fad for skin contact with Chardonnay in the 1980s, an approach that yielded no aromatic boost but did extract enough phenolic material to require fining for drinkability