biscuitiness

English

Etymology

From biscuity +‎ -ness.

Noun

biscuitiness (uncountable)

1. The quality of being biscuity.
   • 1917 February 4, Sunday Pictorial, number 100, page 13:

     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.

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

     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).

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

     It also provides a really toasty nose: ultra biscuitiness.

   • 1988, Decanter, page 99:

     Clean, with good biscuitiness, […]

   • 1993, Wine & Spirit:

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

     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.

   • 1996 November 23, Bill Pritchard, “Warming spirit and a spirited sparkler to try”, in Burton Mail, number 30,877, page 3:

     In the mouth it is dry but refreshing with a biscuitiness over the fruit and a tang of minerals.

   • 1996, Robert Joseph, The Ultimate Encyclopedia of Wine, Prion, published 1999, →ISBN, page 183:

     Old vintage Cava is generally earthy and dull and unrecommendable to anyone who enjoys fizz with freshness and fruit or the kind of rich biscuitiness to be found in mature Champagne.

   • 2013 February, Renee Allen, “Pretty in Pink”, in Connecticut Magazine, page 60:

     The epicurean journey is pervaded throughout by a satisfying biscuitiness.

   • 2016, Antonio García Martínez, Chaos Monkeys: Obscene Fortune and Random Failure in Silicon Valley, Harper, →ISBN, page 350:

     She tasted sweet, with a bit of biscuitiness from the happy-hour beer (she was a beer hound too).

   • 2017, Ben McFarland, Tom Sandham, World’s Best Beers: 1000 Unmissable Brews from Portland to Prague, 2nd edition, Jacqui Small, published 2019, →ISBN, page 120:

     This is its gold-flecked IPA with a hymnal of tropical fruit on the nose, and more fruit alongside a caramel-like biscuitiness leading to its long dry finish.