Notes on a Cellar-Book

George Saintsbury (1845-1933) was a journalist, reviewer, critic, editor, and Professor of Literature at the University of Edinburgh. Thomas Pinney is Professor of English Emeritus at Pomona College. Among other books, he is author of A History of Wine in America (in two volumes from UC Press).

• List of Illustrations Introduction: George Saintsbury and 'Notes on a Cellar-Book' Bibliographical Note 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. 1.Saintsbury, Notes on a Cellar-Book 32808 5:12 PM Page v XI. "Mixed Liquors" XII. Bottles and Glasses XIII. Cellar Arrangements Conclusio ad Diversos (With a Few Barmecide Invitations) APPENDIX: OTHER WRITINGS ON WINE AND SPIRITS BY SAINTSBURY A Sentimental Cellar, The Yellow Book, April 1894 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

"An indispensable read... Saintsbury's thoughtful love of drink comes through clearly." SF Chronicle As much a model for wine writing as ... an historical document revealing how wines were once regarded and how times have changed. -- John Mariani Bloomberg News "If you love to drink wine, and love a good read, you have to get ahold of this book." Vinography A glimpse into our viticultural past, as well as a revelation of how great wine and great literature can go hand-in-hand. Good Wine Under $20 "Few wine books posses the iconic status of George Saintsbury's Notes on a Cellar-Book." Wine Spectator "There is much food for thought here, and a facinating window on another age of connoisseurship. " -- Jancis Robinson Jancisrobinson.com "Read this book twice: once without pausing to flip back and forth-you'll be beguiled, befuddled and amused-and then once with the notes." The Wine News