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NOW FOR YOUR VIEWING PLEASURE…
ANTIQUE PORCELAIN / MAJOLICA
WINE BOTTLE COASTER
MADE IN GERMANY
ORNATE EXPORT TAG WITH EAGLE
15cm ACROSS 2cm TALL
NO CHIPS OR CRACKS, SOME CRAZING
MAKERS HALLMARK IS THERE
BUT UNCERTAIN TO THE MANUFACTURER
"BA..." INCISED / IMPRESSED
LIGHT GLAZE MARK LOOKS LIKE AN "X" w/2 HASHES
AN ART NOUVEAU STYLE
JOHNNY JUMP UP / VIOLET FLOWERS
TIN METAL RETICULATED BAND
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Cutlery refers to any hand utensil used in preparing, serving, and especially eating food. It is more usually known as silverware or flatware in the United States, where cutlery can have the more specific meaning of knives and other cutting instruments. This is probably the original meaning of the word. Since silverware suggests the presence of silver, the term tableware has come into use.
The major items of cutlery in the western world are the knife, fork and spoon. Traditionally, good quality cutlery was made from silver (hence the U.S. name), though steel was always used for more utilitarian knives, and pewter was used for some cheaper items, especially spoons. From the nineteenth century, Electroplated Nickel Silver (EPNS) was used as a cheaper substitute; nowadays, most cutlery, including quality designs, is made from stainless steel. Plastic cutlery is made for disposable use, and is frequently used in fast food or take-away outlets and provided with airline meals.
Two forms of utensil combining the functionality of various pairs of cutlery are the spork (spoon / fork) and knork (knife / fork).
History
Cutlery gained prominence during the Middle Ages. Among its most early widespread uses was in the 12th century, in the House of Nemanjic.
Cutlery has been made in many places. In England, the industry became concentrated by the late 16th centuryin and around Birmingham and Sheffield. However, the Birmingham industry increasingly concentrated on sword, made by 'long cutlers' and on other edged tools, whereas the Sheffield industry concentrated on knives.
Before the mid 19th century when cheap mild steel became available due to new methods of steelmaking, knives (and other edged tools) were made by welding a strip of steel on to the piece of iron that was to be formed into a knife or sandwiching a strip of steel between two pieces of iron. This was done because steel was then a much more expensive commodity than iron.
After fabrication the knife had to be sharpened, originally on a grindstone but from the late medieval period in a blade mill or (as they were known in the Sheffield region) a cutlers wheel.
Trivia
The "Master Cutler" was the name of a train that ran between London Marylebone and Sheffield during the 1950s and late 1960s. Midland Mainline now operate the Master Cutler between London St. Pancras and Sheffield.
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Wine is an alcoholic beverage typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.
Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.
Wine has a rich history dating back to around 6000 BC and is thought to have originated in areas now within the borders of Georgia and Iran. Wine probably appeared in Europe at about 4500 BC in what is now Bulgaria, Macedonia and Greece, and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysos and the Roman equivalent Bacchus represented wine, and the drink is also used in Catholic Eucharist ceremonies and the Jewish Kiddush.
The word "wine" comes from the Proto-Germanic "*winam," an early borrowing from the Latin vinum, "wine" or "(grape) vine," itself derived from the Proto-Indo-European stem *win-o- (cf. Hittite: wiyana ,Lycian: Oino, Ancient Greek ????? - oînos, Aeolic Greek ?????? - woinos).
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A Wine tasting is the sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and colour. The main aims of wine tasting are to:
assess the wine's quality
determine the wine's maturity and suitability for aging or immediate drinking
detect the aromas and flavours of the wine
discover the many facets of wine, so as to better appreciate it
To assess a wine's quality, one must gauge its complexity of aroma and flavour, determine the intensity of the aroma and flavour, check that the flavours and structural elements — such as acid, tannin and alcoholic strength — are well balanced, and finally see how long the wine persists in the mouth after tasting.
Practiced wine tasters will gauge the wine's quality in other ways too. These include, whether the wine is of high quality with respect to other wines of its price, region or vintage; if it is typical of the region it is made in or diverges in style; if it uses certain wine making techniques, such as barrel fermentation or malolactic fermentation; or if it has any wine faults. Many professional wine tasters, such as sommeliers or buyers for retailers, look for characteristics in the wine which are desirable to wine drinkers or which indicate that the wine is likely to sell or mature well.
To ensure impartial judgement of a wine, it should be served blind — that is, without the taster(s) having seen the label. This is done because knowing the identity of a wine can prejudice tasters for or against it, due to its geographic origin, price, reputation, or other considerations.
For a tasting, still wines should be served at between 16 and 18°C (60 and 64°F), even if the wines would usually be served chilled. At this temperature, the aromas and flavours of the wine are believed to be most easily detectable. It also ensures that the wines can be judged in a standardised way.
The exception to this convention is sparkling wine which is usually tasted chilled. The thinking behind this is that many sparkling wines can be unpleasant in the mouth when they are warm.
Order of tasting
Tasting order is very important, as heavy or sweet wines can dominate lighter wines and skew the taster's assessment of those wines. As such, wines should be tasted in the following order: sparkling wines; light whites, then heavy whites; roses; light reds; heavy reds; sweet wines.
Without having tasted the wines, however, one does not know if, for example, a white is heavy or light. Before tasting, try and determine the order the wines should be assessed in, by appearance and nose alone. Remember that heavy wines will be deeper in colour and generally more intense on the nose. Sweeter wines, being denser, will leave thick, viscous streaks (called legs) down the inside of the glass, when swirled.
Evaluation
The best way to improve one's wine tasting ability is to taste as much wine as possible, on a regular basis. The sensory experience of wine is highly subjective; the wine's temperature, the ambient temperature, psychological and physical states and many other factors contribute to the impression of a wine. It is of utmost importance to take notes on your evaluation. Two things make a master taster: knowing what you like and dislike, and knowing how to describe it. When tasting, the following characteristics of the wine are generally evaluated:
Colour
The colour of the wine. Does its colour give any indication of age or maturity?
Young white wines are often pale in colour while older white wines take on a colour of straw or can even be golden. Young red wines can be dark and opaque purple while older red wines can take on a red brick or even amber hue, particularly at the rim of the glass.
Nose
Distinct aromas. How intense are they?
Any wine can have many different aromas and the best will often have a complex collection. As knowledge of different wine grape varieties increases, so will ability to identify different aromas and which belong to each grape.
Wine is not to be sniffed at: smelling should not be rushed. The aroma of the wine, which in most wines corresponds to its flavour, is one of the most important aspects of tasting a wine. It tells the taster about most aspects of the wine's quality, thus inhale deep and long to learn the wine's secrets.
Palate
Is the wine acidic? Is it tannic? Are the tannins fine or are they hard and difficult to drink? Is the wine light, medium or full bodied? What does the wine taste like and how intense are those flavours? How alcoholic is it? Is the wine dry or sweet? How long does it persist in the mouth after tasting?
To assess the palate of a wine is to look at its structure: sugar, tannin, acid, alcohol and intensity of flavours. Ideally, these structural attributes should balance each other, except in wines designed to be out of balance (such as Barolo, which is very tannic and acidic, and Rutherglen Muscat, which is very sweet with low acid).
The term Palate as used here is a matter of debate. Both the physiological hard and soft palates have no sensory organs beyond the tactile sensation, though this may impart information about the viscosity, spritzig (carbonation) and, as a counterpoint of friction to the tongue, the astringent (tannic) qualities of wine this information is processed more efficiently and precisely with the tongue.
It has been suggested that Palette (as 'painter's palette') be used as a metaphor to describe the over-all experience of a wine, the cumulative impression on the five senses.
Body
Body is the tasting term referring to viscosity, consistency, thickness, or texture. Wine with "Body" often has a higher alcohol or sugar content than normal. The tannin, also, is a major component of what is called "body" in a wine. A best way to comprehend the feeling of "body" in a wine is to think of milk. Recall the difference in mouthful of skim then full cream milk, then cream. Wine is usually classified as light / medium/ or full-bodied.
Aftertaste
The sensation that lingers in your mouth just after you swallow the wine is called the aftertaste, or finish. It's important in wine tasting because it can reveal a lot about the quality of a wine - the longer the finish, the better the wine, generally speaking. The finish can also reveal an extra 'hidden ' attribute which was not apparent on the nose, or sometimes even a fault.
Overall Assessment
Once the aftertaste has vanished, ask yourself what’s the overall general impression of that wine. Did you like it? Are all of its components in balance? If it’s a young red wine and is too astringent, you might want to consider that it could mellow and improve with time. Or is if it’s ready to drink today, what kinds of food will enhance and go nicely?
Spitting out wine during tasting
As an alcoholic drink, wine can affect the consumer's judgement. As such, at formal tastings, where dozens of wines may be assessed, wine tasters generally spit out the wine while they are assessing its quality.
The correct method for the spitting out of wine is:
only a small amount of wine is taken into the mouth — less than 20 millilitres (approx. one oz)
the lips are pursed so that they pout
the head is directed toward the spittoon — as close as possible when learning
the wine is pushed through the pursed lips with the assistance of the tongue while looking into the spittoon. This will ensure that the aim is consistent.
It is best to practice with water to hone this technique.
Caution: Spittoons fill up quickly. For formal tastings, it is customary to place sawdust in the spittoon to absorb the liquid as it is spat out and to prevent splash back.
Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.
Wine has a rich history dating back to around 6000 BC and is thought to have originated in areas now within the borders of Georgia and Iran. Wine probably appeared in Europe at about 4500 BC in what is now Bulgaria, Macedonia and Greece, and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysos and the Roman equivalent Bacchus represented wine, and the drink is also used in Catholic Eucharist ceremonies and the Jewish Kiddush.
The word "wine" comes from the Proto-Germanic "*winam," an early borrowing from the Latin vinum, "wine" or "(grape) vine," itself derived from the Proto-Indo-European stem *win-o- (cf. Hittite: wiyana ,Lycian: Oino, Ancient Greek ????? - oînos, Aeolic Greek ?????? - woinos).
-------------
A Wine tasting is the sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and colour. The main aims of wine tasting are to:
assess the wine's quality
determine the wine's maturity and suitability for aging or immediate drinking
detect the aromas and flavours of the wine
discover the many facets of wine, so as to better appreciate it
To assess a wine's quality, one must gauge its complexity of aroma and flavour, determine the intensity of the aroma and flavour, check that the flavours and structural elements — such as acid, tannin and alcoholic strength — are well balanced, and finally see how long the wine persists in the mouth after tasting.
Practiced wine tasters will gauge the wine's quality in other ways too. These include, whether the wine is of high quality with respect to other wines of its price, region or vintage; if it is typical of the region it is made in or diverges in style; if it uses certain wine making techniques, such as barrel fermentation or malolactic fermentation; or if it has any wine faults. Many professional wine tasters, such as sommeliers or buyers for retailers, look for characteristics in the wine which are desirable to wine drinkers or which indicate that the wine is likely to sell or mature well.
To ensure impartial judgement of a wine, it should be served blind — that is, without the taster(s) having seen the label. This is done because knowing the identity of a wine can prejudice tasters for or against it, due to its geographic origin, price, reputation, or other considerations.
For a tasting, still wines should be served at between 16 and 18°C (60 and 64°F), even if the wines would usually be served chilled. At this temperature, the aromas and flavours of the wine are believed to be most easily detectable. It also ensures that the wines can be judged in a standardised way.
The exception to this convention is sparkling wine which is usually tasted chilled. The thinking behind this is that many sparkling wines can be unpleasant in the mouth when they are warm.
Order of tasting
Tasting order is very important, as heavy or sweet wines can dominate lighter wines and skew the taster's assessment of those wines. As such, wines should be tasted in the following order: sparkling wines; light whites, then heavy whites; roses; light reds; heavy reds; sweet wines.
Without having tasted the wines, however, one does not know if, for example, a white is heavy or light. Before tasting, try and determine the order the wines should be assessed in, by appearance and nose alone. Remember that heavy wines will be deeper in colour and generally more intense on the nose. Sweeter wines, being denser, will leave thick, viscous streaks (called legs) down the inside of the glass, when swirled.
Evaluation
The best way to improve one's wine tasting ability is to taste as much wine as possible, on a regular basis. The sensory experience of wine is highly subjective; the wine's temperature, the ambient temperature, psychological and physical states and many other factors contribute to the impression of a wine. It is of utmost importance to take notes on your evaluation. Two things make a master taster: knowing what you like and dislike, and knowing how to describe it. When tasting, the following characteristics of the wine are generally evaluated:
Colour
The colour of the wine. Does its colour give any indication of age or maturity?
Young white wines are often pale in colour while older white wines take on a colour of straw or can even be golden. Young red wines can be dark and opaque purple while older red wines can take on a red brick or even amber hue, particularly at the rim of the glass.
Nose
Distinct aromas. How intense are they?
Any wine can have many different aromas and the best will often have a complex collection. As knowledge of different wine grape varieties increases, so will ability to identify different aromas and which belong to each grape.
Wine is not to be sniffed at: smelling should not be rushed. The aroma of the wine, which in most wines corresponds to its flavour, is one of the most important aspects of tasting a wine. It tells the taster about most aspects of the wine's quality, thus inhale deep and long to learn the wine's secrets.
Palate
Is the wine acidic? Is it tannic? Are the tannins fine or are they hard and difficult to drink? Is the wine light, medium or full bodied? What does the wine taste like and how intense are those flavours? How alcoholic is it? Is the wine dry or sweet? How long does it persist in the mouth after tasting?
To assess the palate of a wine is to look at its structure: sugar, tannin, acid, alcohol and intensity of flavours. Ideally, these structural attributes should balance each other, except in wines designed to be out of balance (such as Barolo, which is very tannic and acidic, and Rutherglen Muscat, which is very sweet with low acid).
The term Palate as used here is a matter of debate. Both the physiological hard and soft palates have no sensory organs beyond the tactile sensation, though this may impart information about the viscosity, spritzig (carbonation) and, as a counterpoint of friction to the tongue, the astringent (tannic) qualities of wine this information is processed more efficiently and precisely with the tongue.
It has been suggested that Palette (as 'painter's palette') be used as a metaphor to describe the over-all experience of a wine, the cumulative impression on the five senses.
Body
Body is the tasting term referring to viscosity, consistency, thickness, or texture. Wine with "Body" often has a higher alcohol or sugar content than normal. The tannin, also, is a major component of what is called "body" in a wine. A best way to comprehend the feeling of "body" in a wine is to think of milk. Recall the difference in mouthful of skim then full cream milk, then cream. Wine is usually classified as light / medium/ or full-bodied.
Aftertaste
The sensation that lingers in your mouth just after you swallow the wine is called the aftertaste, or finish. It's important in wine tasting because it can reveal a lot about the quality of a wine - the longer the finish, the better the wine, generally speaking. The finish can also reveal an extra 'hidden ' attribute which was not apparent on the nose, or sometimes even a fault.
Overall Assessment
Once the aftertaste has vanished, ask yourself what’s the overall general impression of that wine. Did you like it? Are all of its components in balance? If it’s a young red wine and is too astringent, you might want to consider that it could mellow and improve with time. Or is if it’s ready to drink today, what kinds of food will enhance and go nicely?
Spitting out wine during tasting
As an alcoholic drink, wine can affect the consumer's judgement. As such, at formal tastings, where dozens of wines may be assessed, wine tasters generally spit out the wine while they are assessing its quality.
The correct method for the spitting out of wine is:
only a small amount of wine is taken into the mouth — less than 20 millilitres (approx. one oz)
the lips are pursed so that they pout
the head is directed toward the spittoon — as close as possible when learning
the wine is pushed through the pursed lips with the assistance of the tongue while looking into the spittoon. This will ensure that the aim is consistent.
It is best to practice with water to hone this technique.
Caution: Spittoons fill up quickly. For formal tastings, it is customary to place sawdust in the spittoon to absorb the liquid as it is spat out and to prevent splash back.
(THIS PICTURE FOR DISPLAY ONLY)
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