1.   Barbera is known for its considerable natural acidity and fresh berry aromas and flavors.

2.   Dutch-processed cocoa has a deep, dark color and is alkalized to remove the natural acidity of the cocoa, yielding a mellower flavor than natural cocoa.

3.   Dutch-processed cocoa is alkalized to remove the natural acidity of the cocoa, while natural cocoa is what the name implies.

4.   It has enough richness to make a smooth, creamy dressing, and its natural acidity blends well with many herbs.

5.   The natural bracing acidity of Sauvignons from the Marlborough region and the flavors of fresh lime juice and passion fruit perfectly complement the briny flavors of fresh oysters.