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Bristol Cream
John Harvey & Sons is a brand (trading name) of a wine and sherry blending and merchant business founded by William Perry in Bristol, England in 1796. The business within 60 years of John Harvey joining had blended the first dessert sherry, dubbed ' cream sherry', which has changed little since 1880 and is known as Harveys Bristol Cream. The brand was sold to Beam Global in 2010 and then to Grupo Emperador, Inc. in 2015, which is owned by Alliance Global Group of the Philippines. History In 1796, the first iteration of Harvey's wine-trading business was established in Denmark Street in Bristol. This was owned by William Perry, who went into partnership with Thomas Urch.Bristol Record Office, 'Catalogue of the Records of Harveys of Bristol, Wine Merchants', Arrowsmiths, 2004 In 1822, Urch's nephew (John Harvey I) joined the firm as an apprentice. By 1839, John Harvey was senior partner in the Bristol branch of the family business and by 1871, the whole business was known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Private Company Limited By Shares
A private company limited by shares is a class of private limited company incorporated under the laws of England and Wales, Hong Kong, Northern Ireland, Scotland, certain Commonwealth jurisdictions, and the Republic of Ireland. It has shareholders with limited liability and its shares may not be offered to the general public, unlike those of a public limited company. "Limited by shares" means that the liability of the shareholders to creditors of the company is limited to the capital originally invested, i.e. the nominal value of the shares and any premium paid in return for the issue of the shares by the company. A shareholder's personal assets are thus protected in the event of the company's insolvency, but any money invested in the company may be lost. A limited company may be "private" or "public". A private limited company's disclosure requirements are lighter, but its shares may not be offered to the general public and therefore cannot be traded on a public stock exch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spain
Spain, or the Kingdom of Spain, is a country in Southern Europe, Southern and Western Europe with territories in North Africa. Featuring the Punta de Tarifa, southernmost point of continental Europe, it is the largest country in Southern Europe and the fourth-most populous European Union member state. Spanning across the majority of the Iberian Peninsula, its territory also includes the Canary Islands, in the Eastern Atlantic Ocean, the Balearic Islands, in the Western Mediterranean Sea, and the Autonomous communities of Spain#Autonomous cities, autonomous cities of Ceuta and Melilla, in mainland Africa. Peninsular Spain is bordered to the north by France, Andorra, and the Bay of Biscay; to the east and south by the Mediterranean Sea and Gibraltar; and to the west by Portugal and the Atlantic Ocean. Spain's capital and List of largest cities in Spain, largest city is Madrid, and other major List of metropolitan areas in Spain, urban areas include Barcelona, Valencia, Seville, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palomino (grape)
Palomino Fino is a white grape widely grown in Spain and South Africa, and best known for its use in the manufacture of sherry. It is also grown in the Douro region of Portugal where it is used for table and fortified wines. Wine regions In Spain, the grape is split into the sub-varieties Palomino Fino, Palomino Basto, and Palomino de Jerez, of which Palomino Fino is by far the most important, being the principal grape used in the manufacture of sherry. The wine formed by fermentation of the grape is low in both acidity and sugar which, whilst suitable for sherry, ensures that any table wine made from it is of a consistently low quality, unless aided by acidification. It is the fourth most common white grape variety grown in Spain, with in 2015. There are substantial plantings in Andalusia for sherry production, and it is also widely grown on the Canary Islands, and in Galicia. In France, it is referred to as Listán, and in South Africa as Fransdruif or White French. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John Wiley & Sons
John Wiley & Sons, Inc., commonly known as Wiley (), is an American Multinational corporation, multinational Publishing, publishing company that focuses on academic publishing and instructional materials. The company was founded in 1807 and produces books, Academic journal, journals, and encyclopedias, in print and electronically, as well as online products and services, training materials, and educational materials for undergraduate, graduate, and continuing education students. History The company was established in 1807 when Charles Wiley opened a print shop in Manhattan. The company was the publisher of 19th century American literary figures like James Fenimore Cooper, Washington Irving, Herman Melville, and Edgar Allan Poe, as well as of legal, religious, and other non-fiction titles. The firm took its current name in 1865. Wiley later shifted its focus to scientific, Technology, technical, and engineering subject areas, abandoning its literary interests. Wiley's son Joh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aftertaste
Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived ''after'' a food or beverage is either swallowed or spat out. The neurobiological mechanisms of taste (and aftertaste) signal transduction from the taste receptors in the mouth to the brain have not yet been fully understood. However, the primary taste processing area located in the insula has been observed to be involved in aftertaste perception. Temporal taste perception Characteristics of a food's aftertaste are quality, intensity, and duration. Quality describes the actual taste of a food and intensity conveys the magnitude of that taste. Duration describes how long a food's aftertaste sensation lasts. Foods that have lingering aftertastes typically have long sensation durations. Because t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweetness (wine)
The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness, while acids cause sourness and bitter tannins cause bitterness. These principles are outlined in the 1987 work by Émile Peynaud, ''The Taste of Wine''. History ''Vintage: The Story of Wine'', a book authored by British wine writer Hugh Johnson, presents several methods that have been used throughout history to sweeten wine. The most common way was to harvest the grapes as late as possible. This method was advocated by Virgil and Martial in Roman times. In contrast, the ancient Greeks would harvest the grapes early, to preserve some of their acidity, and then leave them in the sun for a few days to allow them to shrivel and concentrate the sugar. In Crete, a similar effect was achieved by twisting the stalks of the grape to deprive them of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pedro Ximénez
Pedro Ximénez (also known as PX and many other variations; Andalusian Spanish, Andalusian pronunciation ) is the name of a white Spanish wine grape variety grown in several Spanish wine regions but most notably in the (DO) of Montilla-Moriles. Here it is used to produce a varietal wine, an intensely sweet, dark, dessert sherry. It is made by drying the grapes under the hot sun, concentrating the sweetness (similar to straw wine production), which are then used to create a thick, black liquid with a strong taste of raisins and molasses that is fortified (wine), fortified and aged in solera.J. Robinson, J. Harding and J. Vouillamoz ''Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours'' pgs 776-777 Allen Lane 2012 Historically Pedro Ximénez is grown in Australian wine, Australia to make fortified wines and sherry type wines known by the Australian term - Apera. It is often used for blending and to make noble rot, botrytised dessert wine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oloroso
Oloroso ("scented" in English language, English) is a variety of fortified wine (sherry) made in Jerez de la Frontera, Jerez and Montilla-Moriles and produced by oxidative Aging of wine, aging. It is normally darker than Amontillado. Oloroso is usually dark and nutty. Unlike the fino and Amontillado sherries, in oloroso the flor Yeast in winemaking, yeast is suppressed by fortification at an earlier stage. This causes the finished wine to lack the fresh yeasty taste of the fino sherries. Without the layer of flor, the sherry is exposed to air through the slightly porous walls of the American or Canadian oak casks and undergoes oxidative aging. As the wine ages, it becomes darker and stronger and is often left for many decades. Oloroso sherry is also the base for many of the sweet sherries developed for the international market, such as Bristol Cream, in which oloroso is sweetened and sometimes has the color removed by charcoal filtering to achieve the desired effect. Varieties * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amontillado
Amontillado () is a variety of sherry wine characterised by being darker than fino sherry, but lighter than oloroso sherry. Amontillado wine is named after the Montilla municipality, in Andalusia, Spain, where the style of sherry originated in the 18th century; commercially, the name "Amontillado" is used as a measure of colour to label any style of sherry that lay between the categories of ''fino'' and ''oloroso''. In American literature, Amontillado sherry features in the title of the short story "The Cask of Amontillado" (1846), by Edgar Allan Poe. An Amontillado sherry begins as a fino, fortified wine, fortified to approximately 15.5% ethanol, alcohol with a cap of flor yeast limiting its exposure to the air. A cask of fino is considered to be amontillado if the layer of flor fails to develop adequately, is intentionally killed by additional fortification, or is allowed to die off through non-replenishment. Without the layer of flor, amontillado must be fortified to approximat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fino
In computer science, FINO is a humorous scheduling algorithm. It is an acronym for ''first in, never out'' as opposed to traditional ''first in, first out'' (FIFO) and ''last in, first out'' (LIFO) algorithms. A similar acronym is "FISH", for ''first in, still here''. FINO works by withholding all scheduled tasks permanently. No matter how many tasks are scheduled at any time, no task ever actually takes place. A stateful FINO queue can be used to implement a memory leak. The first mention of FINO appears in the Signetics 25120 write-only memory joke datasheet. (alternate copy) See also * Bit bucket * Black hole (networking) In networking, a black hole refers to a place in the network where incoming or outgoing traffic is discarded (or "dropped" or sinkholed) without informing the source that the data did not reach its intended recipient. When examining the topolo ... * * Write-only memory References Scheduling algorithms Computer humour {{comp-sci-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soleras
Solera is a process for aging liquids such as wine, beer, vinegar, and brandy, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. The purpose of this labor-intensive process is the maintenance of a reliable style and quality of the beverage over time. ''Solera'' means 'on the ground' in Spanish, and it refers to the lower level of the set of barrels or other containers used in the process; the liquid is traditionally transferred from barrel to barrel, top to bottom, the oldest mixtures being in the barrel right "on the ground". The containers in today's process are not necessarily stacked physically in this way but merely carefully labeled. Products which are often solera aged include Sherry, Madeira, Lillet, Marsala, Mavrodafni, Muscat, and Muscadelle wines; balsamic vinegar, Commandaria, some vins doux naturels, and sherry vinegars; Brandy de Jerez; beer; r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Wines
Portuguese wine was mostly introduced by the Romans and other ancient Mediterranean peoples who traded with local coastal populations, mainly in the South. In pre-Roman Gallaecia-Lusitania times, the native peoples only drank beer and were unfamiliar with wine production. Portugal started to export its wines to Rome during the Roman Empire. Modern exports developed with trade to England after the Methuen Treaty in 1703. From this commerce a wide variety of wines started to be grown in Portugal. In 1758, one of the first wine-producing regions of the world, the '' Região Demarcada do Douro'' was created under the orientation of Marquis of Pombal, in the Douro Valley. Portugal has two wine-producing regions protected by UNESCO as World Heritage: the Douro Valley Wine Region (''Douro Vinhateiro'') and Pico Island Wine Region (''Ilha do Pico Vinhateira''). Portugal has a big variety of local kinds, producing a very wide variety of different wines with distinctive personality. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
