sweet

5 letters in word "sweet": E E S T W.

Anagrams of sweet:

• ewest

• weest

• weets

Words found within sweet:

ee es est et ewe ewes ewt ewts see set sew st stew swee te tee tees tes tew tews twee we wee wees weet west wet wets

• Definitions:
• having or denoting the characteristic taste of sugar angelic: having a sweet nature befitting an angel or cherub; "an angelic smile"; "a cherubic face"; "looking so seraphic when he slept"; "a sweet disposition" dulcet: pleasing to the ear; "the dulcet tones of the cello" pleasing to the senses; "the sweet song of the lark"; "the sweet face of a child" gratifying: pleasing to the mind or feeling; "sweet revenge" odoriferous: having a natural fragrance; "odoriferous spices"; "the odorous air of the orchard"; "the perfumed air of June"; "scented flowers" English phonetician; one of the founders of modern phonetics (1845-1912) dessert: a dish served as the last course of a meal (used of wines) having a high residual sugar content; "sweet dessert wines" a food rich in sugar fresh: not containing or composed of salt water; "fresh water" fresh: not soured or preserved; "sweet milk" the taste experience when sugar dissolves in the mouth sweetness: the property of tasting as if it contains sugar sugared: with sweetening added sweetly: in an affectionate or loving manner (`sweet' is sometimes a poetic or informal variant of `sweetly'); "Susan Hayward plays the wife sharply and sweetly"; "how sweet the moonlight sleeps upon this bank"- Shakespeare; "talking sweet to each other"
• Sweet is a 2000 short film directed by James Pilkington and featuring an early collaboration of The Mighty Boosh comedy duo Julian Barrett and Noel Fielding.
• Sweet (referred to as The Sweet on albums before 1974 and singles before 1975) were a popular 1970s British band.
• Usually indicates the presence of residual sugar, retained when grape sugar is not completely converted to alcohol. Even dry wines, however, may have an aroma of sweetness, the combination of intense fruit or ripeness. Considered a flaw if not properly balanced with acidity.
• One of the four basic tastes. Describes the presence of residual sugar and/or glycerin.
• The sweetness of a fragrance can be described in several ways – it can be used to refer to a vanilla sweetness, a floral sweetness, or a fruity sweetness. Whichever one is used, it refers to a rich, sweet taste.
• Smooth and palatable coffee that is free from defects and harsh flavours.
• A term applied not only to wines with significant residual sugar, such as fortified or dessert wines, but also to those with intense, thoroughly ripe fruit flavors, which can convey a sweet impression even though they may be technically dry.
• a basic taste sensation dependent mainly upon grape sugars, but also one resulting from alcohol, new oak and to a degree glycerin,. A sweet, as opposed to a dry wine is one which retains some sugar after fermentation has ended.
• wines with significant residual sugar and also those that have outstanding richness or ripeness.
• Sweet refers to the presence of some carmelly flavors balanced with other characteristics of a coffee. An overall pleasantness and balance achieved by good roasting that is sensitive to the varietal character of the bean.
• One of the 4 basic tastes, detected at the tip of the tongue. Mild coffee with a caramelly or chocolaty flavour.
• pleasant like sugar or honey, as in: I feel like having something sweet to eat-maybe I'll have some fruit.
• Either sweet in itself, or reminiscent of sweetness. Frequently implies a "wet" feeling in the mouth (contrast with "dry".)
• Wines that have a higher concentration of sugar after fermentation
• More than fruity; pertaining to the sugar level in finished wine.
• one of the five flavours, which can be detected sometimes in certain very light, green teas from China. Rather rare, except in Ama Cha.
• Usually used to describe the general sweetness of the fruit itself, or the varying degrees of sweetness that is tasted in a wine. Ironically, the term is more frequently used in describing DRY wines, than it is for describing DESSERT or LATE HARVEST wines. ...
• Sweeter, more heavy-bodied, mellower and more highly flavored than Dry Vermouth. It is produced in just about every major wine-making region in the world.
• Take the sweet, light Papua New Guinea, for example. One of the country's biggest exports, it has ideal growing conditions: high elevations, a hot and moist climate, and a dedicated group of coffee growers. The result is a sweet, acidic flavor with medium body. ...
• Having a smooth, softly delicate high end. Smooth or almost but not quite smooth with a slight excess of middle and upper midrange. Sweet Spot - The so-called "best" listening (or viewing) position for enjoying an audio (or audio-video) system. ...
• A basic taste characterized by solutions of sugars (sucrose and glucose), alcohols, glycols, and some amino acids. perceived primarily by the tip of the tongue. A trade term to describe coffee free from harshness of Rio flavor or any form of damage.
• any of a number of natural or synthetic substances required in human nutrition to regulate metabolism and maintain health.
• Sweetness is the dominant sensation in tasting the wine. There is a high residual sugar content because the grape sugar is not completely converted to alcohol.
• A term applicable to wines in which the sugar content is either naturally high or has been increased by artificial sweetening.
• elements exist in many perfumes, in differing amounts, especially in Oriental and heavy chypre perfumes. The best-known example of a sweet-smelling natural product is the extract of the vanilla bean.
• Description of coffee free from the harshness of Rio flavor.
• A tasting term that may mean sugar is left in the beverage or that one beverage tastes sweeter than another that contains less acid. Alcohol in a totally dry beverage often gives the wine a sweetish taste, as though sugar had been added.

• swees ←
• sweert ←
• sweered ←
• sweet
• → sweetbread
• → sweetbreads
• → sweetbriar