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Saintsbury George

The English professor George Saintsbury (1845-1933) was the most influential English literary historian and critic of the early 20th century. From 1895 to 1915 he held the chair of rhetoric and English literature at the University of Edinburgh and then settled as a journalist in London. He wrote a total of 35 biographies and was praised for his lively style. Saintsbury was a big connoisseur and loved to dine and drink well with friends. following Quote comes from him: A good wine pleases my senses, brings my mood to cheer and improves my moral and intellectual powers .

He authored a now legendary private cellar book in which he led the holdings of two wine cellars. These were obviously very well equipped, because he mentions sherry. port wine. Madeira (one of his preferences), Claret. Margaux, Burgundy (eg La Tche ) chablis. Château d'Yquem, Champagne (eg Pommery ) and Riesling ( Marcobrunn 1880 Jesuitengarten 1890 Karthäuserhofberg 1893). In the process, too vintages judged, he expressly praises in 1840 and referred to 1841 as very bad. There is also information about the market: 1868 fine quality & very high prices, 1869 very fine quality at relatively low prices . It will also be over spirits and beers, as well as many interesting details such as cellar facilities and accessories such as bottles and glasses reported. Last but not least, the guests are also mentioned with the food and drinks served including the guest list. This multi-faceted work was first published in 1920 under the title "Notes of a Cellarbook" and was then considered an important and forward-looking work on wine and drinking culture,

In his honor was founded in 1931 in London, the "Saintsbury Club", which is considered the most famous diners club in connection with wine. For illness, Saintsbury never attended one of the twice-yearly events. The club of these wine lovers consists of a maximum of 50 members. The famous wine merchant and wine author André Simon (1877-1970) was the first treasurer and winemaker of this club.

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