In his cups

Throughout the ages, man has constantly strived to create the perfect beverage container. The centuries-long search has led to materials as diverse as leather, horn, precious metals or pottery. Some of these supping vessels have stood the test of time; others are merely memories hinted at by exotic names.

Wooden tankards were commonly used for the imbibing of ale and water up to the ninth century. Horn beakers, inlaid with silver or gold, were popular in Britain, especially during the Saxon and subsequent Norse incursions. (These containers, unfortunately, required a specially designed stand, if you wanted to lay down your drink for some reason.) As the years progressed, pewter vessels became a popular and affordable choice.

Other drinking options are almost lost to modern times except for their intriguing names. There was, for example, the “piggin”, a small leather pigskin cup, or the “noggin”, a wooden cup with the capacity of four ounces. Don’t forget the Scottish “stirrup cup”: a tankard with a lid that made a medieval spill-proof traveller for drinkers on horseback. It’s still popular with the fox hunt crowd for holding their apéritifs.

And then, inevitably, there were drinking contests. The “fuddling cup” had three interconnecting chambers that challenged the drinker to partake from one cup without spilling the contents from the others. The “puzzle cup” or the “whistle cup” set forth their own challenges. One of the most popular of these glasses, still in existence, is the “yard glass”. Developed in the 1600s, one is dared to drink its contents without removing the glass from one’s lips. It really is more difficult than it seems.

Today, we take the pleasure of drinking a lot more seriously. Luckily, we can purchase the appropriate stemware to accommodate and showcase the varied selection of beverages provided for our delectation.

THIS WEEK’S PICK
The latest star added to the galaxy of PrinceEdwardCounty wineries is Trail Estate Winery, 416 Benway Road, in Hillier. A family affair, the estate was purchased three years ago, and now has two acres planted with Baco Noir and—more recently—Chardonnay and Pinot Noir. Due to the youth of the estate vines, their wine is produced with carefully selected fruit purchased from Niagara. Their portfolio offers a choice of four well-crafted wines. I was especially drawn to their blend of Riesling and Gewürztraminer.

This winery is well worth a visit. You will find the family’s pride and passion for their wines to be infectious. I suspect they will soon have an enthusiastic market. So beware: their initial production was small, and I expect it will sell out quickly.