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A sweet white wine from Sauternes in the Bordeaux region of France.
- ‘Foie gras is so lavishly rich, it tastes best with powerful beverage partners, such as an intensely sweet, high-acid French Sauternes or a late-harvest white wine.’
- ‘Having described the wine we were after, the waitress brought about different glasses of wine for my partner and I to try, before we ended up with the best bottle of Sauternes I've ever drunk.’
- ‘Celebrated blends of three varieties include Sémillon, Sauvignon Blanc, and Muscadelle in Sauternes, and Pinot Noir, Chardonnay, and Meunier in champagne.’
- ‘Arrange some truffle slices, scallions, red bell pepper, green bell pepper, yellow bell pepper, and carrots on top and sprinkle with some Sauternes.’
- ‘Many of the greatest white Burgundies and sweet white Sauternes are fermented in small oak barrels with stunning results.’
- ‘It might sound like overkill to serve a second growth Sauternes with a croissant, but what the hell.’
- ‘It was with friends that he first drank 1970 Château Suduiraut, another favourite Sauternes.’
- ‘For me, though, sweet wines - particularly Sauternes - go best with blue cheese, because they are a match for the savoury, salty nature of the cheese.’
- ‘Colours for red wines and Sauternes can be tricky sometimes; the wine can show quite a bit of brown and still be very much alive.’
- ‘In the perfect climate of mist and warmth, and with vast financial resources, this king of Sauternes achieves noble rot each year.’
- ‘The undisputed king of dessert wines, Sauternes is unparalleled.’
- ‘Bergerac has an under-appreciated white wine, Monbazillac, that is almost the equal of many Sauternes and much less expensive.’
- ‘Barton and Guestier began to produce ‘communal wines’ such as Sauternes or St Emilion, or even St Julian.’
- ‘Never before in my brief culinary career has a wine paired so wonderfully with a food: it was like Sauternes was born to chase foie gras down my gullet.’
- ‘A simple melon dessert can be made by pouring sweet wine, such as Muscat or Sauternes, over slices of melon and berries and chilling them well.’
- ‘The former grape is the heart of Sauternes and Barsacs.’
- ‘I've always rather liked Botrytis cinerea, after all we wouldn't have Sauternes without it.’
- ‘The other one-third were deep golden; they looked more like 15-year-old Sauternes.’
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