Gelato, on the other hand, is much creamier, in the physical sense, served warmer and thus softer, and you can taste the flavors more at lower temperatures.

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The wine is almost entirely sauvignon blanc (98%) with a very small amount of semillon, and it has that dry, crisp style and minerality when it hits the mouth, but quickly gets fatter and creamier on the tongue, with layers of melon and light citrus fruit (mainly grapefruit and lemon).

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Greek yogurt which is strained to remove excess liquid, leaving it thicker and creamier now represents 28% of U.S. yogurt, up from a 16% share a year ago and a 3% share three years ago, according to UBS. The category, which is led by Chobani, will increase 40% over the next year, and 120% over the next five years, UBS forecasts.

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