Featured Silver Plated Decanter

Hi everyone,

I have just needed some information about these 2 silver plated decanter? Which year in made? etc.
If anyone help me I will be very happy...
Thanks always xx

 

I can't tell from the pics, but there is some real new ones in that style

 

They're not decanters, they're wine jugs.

 

any plating marks ?

 

Claret jug to be specific.
Older ones would have been cut.

I think these are newer, as in the last 40 years.
Probably not American made. European in origin would be my guess.

 

I agree, claret jugs. In a sense decanter is right, because you decant the wine into the jug. I think Hyula is in Europe, if that helps.

 

A lot of these came from Italy in the seventies.

 

Hyula could be in Italy, I don't remember exactly.

 

Hello everyone,
Thanks all your for help. Its written inside the lids Made in England and Silver Plated I have noticed today.

 

There should also be an ice tube to cool the wine without diluting it. It would attach to the metal top.

 

Hnh. One of ours. I'm trying to remember who did similar, someone like Queen Anne possibly.

No cooler involved, these were sold as "claret" jugs. Red wine.

<goes off to Google images>

Yup, Queen Anne Silver Plate, I reckon. There's some similar ones on Ebay UK.

 

This must be an American thing because I have had several with the tube or connection for one. We Americans like cooler than the Europeans. Our daughter is doing a Fulbright study in the Czech Republic and has commented on the difference in tastes for temperature.

 

Now there's a topic. Red wine is supposed to be room temperature, but that means 15 degrees or so, NOT 25! And indeed, in France, light red wines are often slightly chilled or even have ice added. The converse is that much white and rose is served far too cold to the point of being almost ice. You lose bouquet and flavour that way. Should be about 5 degrees.

 

Yes, the serving temperature differs from country to country. I did a wine course when still in the catering business, and this is roughly what I was taught:
Dessert wines and sparkling wines: 6-8 c
Light, fruity white and rosé wines: 8-14 c
Herbal aromatic white wines: 12-14 c
Light, fruity red wines: 12-17 c
Heavy red wines: 17-19 c
I still have a wine thermometer, it is like a cuff which goes around the bottle. It shows more specific categories and their ideal temperatures.

 

you should improve your accent. a true Frenchman would immediately hang from the next tree; France is not Australia. they have a thingy called "cellier" which holds all the stuff that needs a low and steady temperatue like cheese, fruit, veggies and wine. even most older houses still have a cool - not cold - corner like that.

 

Fid, I've seen French people add ice, I promise you! It was in the South, I'll admit.

 

are you sure they weren't Italian ?

 

Positive.

 

I'm shocked in what drinking holes you gallivanted .

 

Yes, I knew one of it around here I have checked its written Made in Engaland.