Chivalrous Tart Bougainvillea

Old French chevaleros, knightly — adjectival suffix -ous, derived from cheval (horse). As a color modifier, chivalrous implies a saturated-and-knightly-and-gallant quality, the deep-rich color of medieval-Romance chanson-de-geste hero-and-troubadour song tradition. Sits at the bold-and-chivalrous end of the grid, parallel to gallant and knightly.

Old English teart, sharp-or-acid-tasting. As a color modifier, tart implies a sharp-acid-and-fruit-puckered quality, the visual register of Bramley-apple-and-rhubarb-tart hand-sharp-acid-and-fruit-puckered Bramley-apple-and-rhubarb-tart-and-Yorkshire-orchard tart-and-sharp-acid-and-fruit-puckered surfaces under Bramley-apple-and-rhubarb-tart-and-Yorkshire-orchard Yorkshire-orchard-and-Kentish-Garden-of-England puckered-orchard-light. Sits at the modifier-and-flavor end of the grid, parallel to sour and tang in usage.

The genus Bougainvillea — South American vines named for the French explorer Louis Antoine de Bougainville, whose 1768 voyage encountered the plant in Rio de Janeiro. The color refers to the bracts (modified leaves) of a vivid magenta Bougainvillea spectabilis: a saturated, slightly cool deep pink-magenta with the matte papery finish of bracts that surround the plant's tiny actual flowers. Brighter than fuchsia, cooler than coral.