Effervescent Sour Turquoise

Latin effervēscēns, boiling-out — present-participle of effervesce, sharing root with fervere (to boil). As a color modifier, effervescent implies a saturated-and-bubbling-and-active quality, the bright color of Champagne-and-Prosecco effervescent-wine carbonation-bubble-light reflection. Sits at the bright-and-effervescent end of the grid, parallel to fizzy and sparkling in usage.

Old English sūr, acid-or-fermented. As a color modifier, sour implies a fermented-and-puckered-and-acid quality, the visual register of sourdough-and-Bavarian-sauerkraut-sour hand-fermented-and-puckered-and-acid sourdough-and-Bavarian-sauerkraut-sour-and-Belgian-Lambic sour-and-fermented-and-puckered surfaces under sourdough-and-Bavarian-sauerkraut-sour-and-Belgian-Lambic San-Francisco-sourdough-and-Brussels-Lambic fermented-puckered-light. Sits at the modifier-and-flavor end of the grid, parallel to tart and tang in usage.

The hydrated copper-aluminum phosphate mined in Persia and the American Southwest for thousands of years — the firuze of Iran, the chalchihuitl of Mesoamerica, the heart of Pueblo and Navajo silverwork. The color refers to a fine Sleeping Beauty turquoise from Arizona: a saturated, slightly green-shifted blue with the slight matrix of host-rock veining. Brighter than persian, lighter than cerulean.