Examples of using Having swallowed in English and their translations into Italian
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Colloquial
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Official
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Medicine
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Ecclesiastic
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Ecclesiastic
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Computer
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Programming
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Official/political
The ending part of our tasting is about the final sensations produced by the wines after having swallowed them.
The ending phase of our tasting by contrast will focus on the evaluation of the final sensations wines leave to the mouth after having swallowed them.
The ending phase of our tasting by contrast will evaluate the final sensations left in the mouth by the wines after having swallowed them.
The final phase of our contrast tasting will try to focus on the differences of the two wines after having swallowed them.
In the last phase of our tasting by contrast we will examine the sensations left in the mouth by the wines after having swallowed them.
Flavors and tastes will be clearly perceivable even after having swallowed the wine and they will even continue to be perceivable after a truly unusual length of time,
After having swallowed or expelled a wine from the mouth,
crispness also after having swallowed the wine, as well as the excellent correspondence to the nose of all the three Chianti Classico.
The finish of Sannio Coda di Volpe- after having swallowed the wine- leaves in the mouth the typical pseudo-caloric sensation of the alcohol
Besides the evident body which can be perceived in the mouth after having swallowed the sample, it should also be noticed the pleasing sensation of roundness, in particular in the last two wines.
The finish of Colli Orientali del Friuli Refosco dal Peduncolo Rosso is persistent and, after having swallowed the wine, in the mouth are perceived intense flavors of black cherry,
we are going to evaluate the final sensations the two wines leave in the mouth after having swallowed them.
The organoleptic characteristics of Tocai Friulano will be evident in the final phase of the comparative tasting, after having swallowed the wine and it will evaluated the taste-olfactory persistence.
Finally, it should be noticed the basically bitter taste which can be perceived in the mouth after having swallowed the wines and in which can be recognized almond, like we already said, a typical characteristic of Dolcetto.
the ones which can be obtained after having swallowed the wine.
In the last phase of the tasting- besides evaluating the good taste-olfactory persistence of the three wines- it is interesting to pay attention on the organoleptic sensations which develop in the mouth after having swallowed the wine.
One of the many excellent qualities of Sforzato di Valtellina is represented by the long persistence which can be perceived in the mouth after having swallowed the wine, as in the case of our three wines.
in which are being evaluated the sensations produced in the mouth by the wines after having swallowed them, continues to reveal the contrasts between Franciacorta
Another interesting quality of Vino Nobile di Montepulciano is represented by the final sensations which can be perceived in the mouth after having swallowed the wine, generally characterized by a long taste-olfactory persistence.
The finish of Corvina- that is the sensation perceived in the mouth after having swallowed the wine- is characterized by a good persistence in which is still perceived the round character of the wine.
