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Cover; Contents; Preliminary /; Note to Third Edition /; I. Origins /; II. Sherry and Madeira /; III. Port /; IV. Claret and Burgundy /; V. Champagne and Other French White Wines /; VI. Hock, Moselle and the Rest /; VII. Spirits--Hollands and Whisky /; VIII. Spirits--Brandy, Rum and Gin, with Some Exotic Things /; IX. Liqueurs /; X. Beer, Cider, Etc. /; XI. "Mixed Liquors" /; XII. Bottles and Glasses /; XIII. Cellar Arrangements /; Conclusio ad Diversos (With a Few Barmecide Invitations) /; A Sentimental Cellar, The Yellow Book, April 1894 /; Appendix The Bounties of Bacchus, Athenaeum, 21 November 1919 /"White," A Scrap Book, 1922 /; "Obrian," A Scrap Book, 1922 /; Le Temps Jadis: Wallet II, A Second Scrap Book, 1923 /; The Order of Drinks, A Second Scrap Book, 1923 /; The Qualities of Wine, Morning Post, 22 May 1923 /; The Cellar, The Book of the Queen's Dolls' House, 1924 /; Le Temps Jadis; Wallet V., 90's and Later, A Last Scrap Book, 1924 /; Notes /; Selected List of Works Cited /; Index Since its first publication in 1920, George Saintsbury's classic Notes on a Cellar-Book has remained one of the greatest tributes to drink and drinking in the literature of wine. A collection of tasting notes, menus, and robust opinions, the work is filled with anecdotes and recollections of wines and spirits consumed--from the heights of Romanée-Conti to the simple pleasures of beer, flip, and mum. Thomas Pinney brings this unique work alive for contemporary audiences by providing the keys to a full understanding of Notes on a Cellar-Book in a new edition that includes explanatory endnotes, an |
