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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 ...
lit. "country wine"; wine of a lower designated quality than appellation contrôlée. Salad with vinaigrette dressing vinaigrette diminutive of vinaigre (vinegar): salad dressing of oil and vinegar. vis-à-vis (also vis-a-vis) lit. "face to face [with]": in comparison with or in relation to; opposed to.
A white wine, usually sparkling, made exclusively from white grapes, often Chardonnay. Blanc de Noirs A white wine, usually sparkling, made from red grapes. Blending The mixing of two or more different parcels of wine together by winemakers to produce a consistent finished wine that is ready for bottling.
In 2011, a bottle of this 19th century vintage sold at a London auction for $117,000, setting a record for the most expensive bottle of white wine ever sold. Known as one of the greatest vintages ...
Bread was a significant food source among peasants and the working class in the late 18th century, with many of the nation's people being dependent on it. In French provinces, bread was often consumed three times a day by the people of France. [ 5 ]
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]
Torrontés wine tasting in Cafayate, Argentina. White wine is a wine that is fermented without skin contact.The colour can be straw-yellow, yellow-green, or yellow-gold. [1] It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour.
Under Roman rule, in the century and a half BC, the majority of the wine consumed in the area was required by law to be Italian in origin, [4] as the distribution of fragments of wine amphorae found throughout Gaul after about 100 BC, especially along the coasts and rivers, suggests: some of the earliest amphorae, from the 2nd century BC, bear ...