With one or two exceptions only, the different kinds of wines owe their names to the places where they are produced. Thus, Burgundy and Champagne respectively come from the French provinces, Pontac from the town, and Moselle from the vineyards extensively cultivated on the banks of the river, so designated. Rhenish wines are popular all over Europe; yet none are probably more celebrated than the Johannisberg, produced at the Castle of Johannisberg (literally, John’s Rock), near Wiesbaden, and Hock, produced at Hockheim. Among Italian wines, Florence comes from the historic “City of Flowers,” whereas Falernian, celebrated by Martial, Horace, and other Latin authors, was made from grapes grown in the district around the ancient city of Falernum. A justly celebrated Tuscan wine is the Montepulciano, produced at the old city so denominated. As its name implies, Malaga is imported from Malaga, in Spain; Sherry is our English rendering of the place-name Xeres, near Cadiz; while Port constitutes the native wine of Oporto, the capital of Portugal. Of Mediterranean wines, Cyprus, brought from the now British island of that name, and Malmsey, an English corruption of Malvasia, so termed after the district in the island of Candia, where it is produced, are the chief. Madeira and Canary are imported from the islands so called, situated on the great ocean highway to the Cape of Good Hope. An excellent wine greatly sought after on the Continent, though somewhat unknown in this country, is Tokay, produced from white grapes cultivated in the district of Tokay, Upper Hungary. Claret owes its designation to the French clair, clear, because it is a clarified wine; whereas Tent Wine is a mere corruption of the Spanish vino tinto, signifying a white wine coloured. The sparkling champagne known as Sillery popularizes the name of the Marquis de Sillery, the proprietor of the vineyards where this particular species is produced; just as Pommery is destined to perpetuate the memory of Madame Pommery, mother to the Duchess de Polignac, and sole proprietress of the vineyards and subterranean Pommery vaults near Rheims. Moet and Chandon similarly denotes the champagne brewed by the well-known French firm trading under the style of “Moet et Chandon.”

Among concoctions of the vinous order we have Hippocras, so called because it is said to have been first made according to the recipe of Hippocrates, the Father of Medicine; Badminton, originally prepared at Badminton, the seat of the Duke of Beaufort; and Negus, named after Colonel Francis Negus, who invented it. Formerly, our countrymen set great store by Sack, which was simply the designation of a dry wine, derived from the French word sec, dry. Wine is said to be a Dry Wine when it is neither sweet nor sparkling. It cannot be sweet because, the fermentation being complete, the sugar contained in it is fully decomposed; moreover, it is dry because the carbonic acid has escaped. For the like reason, a certain evidence that port wine has completed the process of fermentation is the collection of tartar in the interior of the bottle, forming a crust; hence the term Crusted Port. A very bad wine of whatever kind usually bears the name of Three Men Wine, owing to the idea that it requires one man to hold the drinker, and another to pour it down his throat, while the third is the unfortunate individual himself. The derivation of the term Wine is the Anglo-Saxon vin from the Latin vinum, allied to vinea, a vine.