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The mellow sweetness gives an extra depth of flavour to sweet bakes, adds a caramel-like richness to savoury dishes and balances out bold acidity in dressings – and we all know it's pretty darn good drizzled over pancakes, too.
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The 2006 cabernet sauvignon has bold fruit balanced with acidity and suggestions of licorice and spice.
Vie di Romans, a winery in Italy's cool northeastern region of Isonzo del Friuli, delivers truly outstanding Pinot Grigio full-bodied, with an abundance of rich, exotic fruit and a bold underlyinGrigio full-bodiederals and fresh acidity.
Anything less bold wouldn't have stood up to the acidity and richness of the ingredients.
But they offer enough fruit and acidity to balance all but the boldest flavors.
This is rich, creamy, bold and complex with wild strawberry fruit and low acidity.
Ross Cobb is a fine winemaker, and, while this is in the California style of bold fruit framed by toasty oak, it has plenty of acidity and no artifice.
Among roughly eight appetizer selections on the prix fixe menu most nights, the only bold standout was red mullet, served as pan-fried fillets that were framed and tamed perfectly by the brightness, acidity and sweetness of a pink grapefruit vinaigrette.
Finally, acidity.
Low acidity.
Acidity means refreshment.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com