biscuitiness

They said, you know, the parliamentarians, as soon as we started having a Celtic P.M. that it would bring the spice of romance on to the dry biscuit of statecraft—and the politic-men do so love biscuitiness!—but even they can’t have guessed what romance.

1917 February 4, Sunday Pictorial, number 100, page 13

Nor does the revolution in Italian white wine making stop with the familiar names. It continues in the fragrant bouquet and greengage-tart fruit on the Lugana Villa Flora 1986 (Arthur Rackhams, £3.99; Waitrose, £3.59); in the delicious almond-biscuitiness of the Vernaccia di San Gimignano 1986 of San Quirico (Sainsbury’s Vintage Selection, £3.45); or, from northern Italy where German ideas meet Italian, in the Sylvaner 1985 from Herbert Tiefenbrunner, with its perfumed, light, fragrant fruit (Tesco, £3.25).

1987 September 26, Roger Voss, “Suaver Soaves”, in The Daily Telegraph, number 41,137, page IV

It also provides a really toasty nose: ultra biscuitiness.

1988, Serena Sutcliffe, Champagne: The History and Character of the World’s Most Celebrated Wine, Simon and Schuster, →ISBN, page 91

The biscuitiness apparent in every Drappier cuvée could be due to the terroir and the low sulphur regime introduced by Michel Drappier, which accentuates the development process.

1993, Wine & Spirit

Oddbins has another Lehman creation — Hindmarsh Hill Chenin (£2·99) — that is less immediately appealing but again full of flavour: greengages again and a certain biscuitiness, both a sign of good Chenin grapes, plus a hint of leather and Vegemite, which tastes pretty good.

1993 April 10, Oz Clarke, “And all for under a fiver”, in The Daily Telegraph, number 42,859, page XVI