Flavor Blasted: Xtra Cheddar.

They get caramelized and sweet and the slightly pepper bite of the radish adds a little bitterness that goes well with the char of a wok.”.“I love nothing more than to thinly shave any kind of radishes, especially.

ones, over a salad of pickled red grapes and.with grilled Louisiana White Shrimp.”.“The best thing about early spring are the radishes with the.

bright green tops.that you can get.

I cut them in half, leave the green tops attached, toss them in a little olive oil and salt and grill them.

They are delicious.Some say the wine becomes.

creamy and smooth., some say the lees add more of a yeast or brioche-like character, while others say they impart more of a vinegar taste, similar to kombucha.. IL21 / Getty Images.

“Think about aged Champagnes or sparkling wines,” says Guthrie.“When we age them on the lees in the bottle, we’re getting all of that breakdown of the yeast cells, and those wines are quite often bigger in body.