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Hock is a British term for German white wine. It sometimes refers to white wine from the Rhine region (specifically Riesling) and sometimes to all German white wine. [1] The word hock is short for the obsolete word hockamore, an alteration of "Hochheimer" [citation needed], derived from the name of the town of Hochheim am Main in Germany. [2]
By the 18th century Chianti was widely recognised as a red wine, but the exact composition and grape varieties used to make Chianti at this point is unknown. Ampelographers find clues about which grape varieties were popular at the time in the writings of Italian writer Cosimo Villifranchi , who noted that Canaiolo was a widely planted variety ...
The Belfast News–Letter * Scottish newspapers from 1708 The Aberdeen Journal * The Caledonian Mercury * The Echo or Edinburgh Weekly Journal * Many 18th-century American newspapers, including: The New England Courant (1721-1723), on which Benjamin Franklin worked (unsorted in this list) British Journal * Daily Gazetteer * General Advertiser ...
Claret derives from the French clairet, now a rare dark rosé, which was the most common wine exported from Bordeaux until the 18th century. [29] The name was anglicised to "claret" as a result of its widespread consumption in England during the period in the 12th–15th centuries that Aquitaine was part of the Angevin Empire and continued to ...
The 18th-century adventurer and author Casanova was known to be a great player of faro. He mentions the game frequently in his autobiography. He mentions the game frequently in his autobiography. The 18th-century Prussian officer, adventurer, and author Friedrich Freiherr von der Trenck makes mention of playing faro in his memoirs (February ...
The 20th century saw peaks and valleys in the popularity of Chianti and eventually led to a radical evolution in the wine's style due to the influence of the "Super Tuscans". The late 19th century saw oidium and the phylloxera epidemic take its toll on the vineyards of Chianti just as they had ravaged vineyards across Europe.
In 1950, the crossword became a daily feature. That first daily puzzle was published without an author line, and as of 2001 the identity of the author of the first weekday Times crossword remained unknown. [13] There have been four editors of the puzzle. Farrar edited the puzzle from its inception in 1942 until 1969.
An 18th-century syllabub glass. Syllabub is a sweet dish made by curdling sweet cream or milk with an acid such as wine or cider. It was a popular British confection from the 16th to the 19th centuries. [1] Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of dessert made with sweet ...