"Full-bodied" Quotes from Famous Books
 ... apply the name clairette to a precious stone, the colour of which is not so deep as it ought to be. This latter fact may lead one to suppose that the wine derived its name from being clearer and lighter in colour than the more full-bodied vines of the south. The word is constantly occurring in old drinking-songs. A song of Olivier Basselin, the minstrel of Vire, begins with ...
— Notes and Queries, Number 188, June 4, 1853 • Various
... curdled soap; and by these means the beer is rendered less liable to spoil. For nothing contributes more to the conversion of beer, or any other vinous fluid, into vinegar, than mucilage. Hence, also, all full-bodied and clammy ales, abounding in mucilage, and which are generally ill fermented, do not keep as perfect ale ought to do. Quassia is, therefore, unfit as a substitute for hops; and even English hops are preferable to those imported from the Continent; for nitrate of silver and ...
— A Treatise on Adulterations of Food, and Culinary Poisons • Fredrick Accum |
