cherrylike

Birds get to these red cherrylike fruits quite quickly in late summer, but look for them.

It has a hard wood, and bears a cherrylike fruit.

You pick the little cherrylike fruits when they're bright red and find the beans inside.

And the red wine, a Beaujolais, has a cherrylike flavor to begin with.

For now a pleasing cherrylike flavor catches the attention.

Expect soufflé weight and a stream of delicious near-sweet cherrylike flavor.

The resulting chocolate has a vaguely smoky, cherrylike flavor that's deeper and more lingering than the usual Swiss stuff.

There are cherrylike accents.

The cherrylike fruitiness and the hints of black licorice are just beginning to break free of the firm tannins.

Cherrylike highlights popped up afterward.

Perfumed, juicy and cherrylike, it invites gulping.

The words that conventionally describe the wine tell why: soft, charming, accessible, supple, round, sweet, plummy, cherrylike.

The bouquet tends to be smoky, the flavor has cherrylike grace notes, the texture is velvety and the aftertaste lingers.

The smells are of burning wiring, dankness from the subway tunnels and the sweet, acrid, cherrylike smell of death.

The spiciness and cherrylike accents of this light, entry-level red make it a match with takeout duck and beef.

Although unrelated to grocers' cherries, cornelian cherry fruits usually are cherrylike in size and appearance: oval, fire-engine red, with a single stone.

Most of Givry's wines are red, Mr. Duijker says, and they are "strong, rounded, richly fruity and supple, with cherrylike aromas."

The white, fragrant flowers grow in clusters at the root of the leaves, and the fruit is a red or purple cherrylike drupe, with sweet pulp, usually containing two pyrenes, commercially called "beans" or "berries".

Ethiopian folklore contends that coffee beans (which are actually the seeds of cherrylike fruits) were discovered around 800 A.D. by a goatherder's charges as they grazed on the red fruit of a coffee plant.

The spectrum of dried chilies, such as the ancho, mulato and guajillo, offer an even more complex range of flavors, as they dance from chocolaty, smoky, dusky, anise-y and raisiny, to cinnamon-scented or even cherrylike.