Hanky Panky
The Hanky Panky was conceived by Ada ‘Coley’ Coleman, Head Bartender at the Savoy Hotel’s American Bar, at the start of the twentieth century. Coley served at The Savoy from 1903 until her retirement in 1926, bowing out with icon status and a famous cocktail to her name. Of the drink, Coley said:

“The late Charles Hawtrey… was one of the best judges of cocktails that I knew. Some years ago, when he was over working, he used to come into the bar and say, ‘Coley, I am tired. Give me something with a bit of punch in it.’ It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, ‘By Jove! That is the real hanky-panky!’ And Hanky-Panky it has been called ever since.” (Spirits/Cocktails)
Happy Canyon Of Santa Barbara
Happy Canyon is one of the newest wine regions in Santa Barbara with vineyards only planted as of the 1990s and the first vintage harvested in 2001. It was awarded AVA status in 2009. Around 500 acres are currently under vine with Star Lane Vineyard, Vogelzang, and Happy Canyon Vineyards being among the more prominent bottlers of Happy Canyon fruit.

Located at the far eastern edge of the Santa Ynez Valley, Happy Canyon delves into the San Rafael Mountains just northwest of Lake Cachuma. Its inland position means a significantly warmer climate than the wider Santa Ynez Valley and that ensures complete maturation for later ripening varieties. The rolling terrain, high slopes and varied soils of this region are best suited for growing Bordeaux varieties; creating rich, concentrated wines. Syrah and other Rhône varieties also appear to flourish here. (Wine/Appellations)
Hard is a tasting term describing a wine which is excessively tannic, bitter or astringent and which lacks fruitiness. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)
Harsh is a similar term to hard or green when describing a wine. It can be used to describe any beverage that has a rough texture or flavors, and/or assaultively high alcohol or tannins. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)
Harvey Wallbanger
The Harvey Wallbanger was a popular tipple in so-called “fern bars” throughout the 1960’s and ‘70s. Legend has it that the cocktail was named for a Manhattan Beach surf star who had a few too many after losing a surfing competition. His inability to leave the bar without stumbling into walls earned him a reputation and the nickname that inspired the drink. Today bartenders from coast to coast are rediscovering this simple, delicious cocktail (Spirits/Cocktails)
Haut is a Fench term for "high" in a geographical sense. Haut, or haute, added to another name means that it is more northerly, higher up on a hill (or mountain), up river, etc. than the one it is being compared to. It does not mean anything at all to wine quality necessarily. (Wine/Classification & Attributes)
Haut-Medoc is an appellation located on the left bank of the Gironde estuary north of the city of Bordeaux. It stretches some 37 miles north from the city limits until it reaches the Medoc appellation (formerly known as Bas Medoc). Within this stretch are numerous sub-appellations that are the most coveted in all of Bordeaux, including Margaux, Pauillac, Saint-Estephe, and Saint-Julien.

Thus, Haut-Medoc serves as a sort of catch-all for those estates in the region that fall outside of the more precise appellations. Cabernet Sauvignon is king in the Haut-Medoc and accounts for 52% of vineyard plantings while typically forming the majority of blends. Given that this is a large geographical area, generalizations as to terrain are difficult and quality typically depends more on the individual producer.

There are 242 individual producers bottling Haut-Medoc and of those roughly 20 are categorized as Cru Bourgeois with another five designated Cru Classes. The Haut-Medoc Cru Bourgeois estates in particular can provide some of the most striking values in all of Bordeaux. (Wine/Appellations)
Haw River Valley
The Haw River Valley appellation, located along the banks of the Haw River between Greensborough and Raleigh, is one of four AVAs in North Carolina. The total area covers over a half million acres, but only 60 acres are planted. Much of this can be explained by the fact that this is tobacco country, so some vines were ripped out in favor of tobacco (and other crops). There are only two wineries here, working with a multitude of red varieties, ranging from Cabernet Franc and Syrah to Nebbiolo and Tempranillo, while whites include Chardonnay and Viognier. Hybrids such as Traminette and Niagara are also planted, and there is some fruit wine produced as well. (Wine/Appellations)
Hawkes Bay
Hawke's Bay is New Zealand's second largest wine region by volume, and along with Marlborough forms the base of the industry. It is located along the central portion of the east coast of the North Island and is the premier source for the nation's red wines, excluding Pinot Noir.

Vineyards were first planted here in the 1850s and today there are well over 10,000 acres under vine. While having made a name for cool-climate, Bordeaux-style reds, particularly from the sub-district of Gimblett Gravels, Syrah has been making an impact of late.

The vineyards are dotted around the alluvial plains of four rivers and up into the rolling hillsides. As New Zealand producers have gained a significant reputation on export markets with Sauvignon Blanc, there has been greater investment in this historic region and the reds in particular are being brought along for the ride. (Wine/Appellations)
Haze is a visible lack of clarity in beverages, either from yeast or suspended proteins. (Beer/Chemistry & Flaws Classification & Attributes)
Head Retention
Head retention is the ability of a beer to present an appropriately frothy and long-lasting foam on top of the liquid. (Beer/Classification & Attributes)
The heads, or foreshots, is the first portion of a distillation run and is considered nonpotable. (Spirits/Production)
The heartwood is the innermost portion of the woody tissue (xylem) making up the trunk of woody plants, such as grape vines or trees. Heartwood is composed of dead xylem cells which serve to give wood its strength. (Wine/Other)
Heat Summation
In recent years, Heathcote, lying north of Melbourne and sandwiched between the Goulburn valley to the east and Bendigo to the west has become something of a culty, glamor appellation for high end Shiraz. Like much of inland Victoria, the first plantings date from the gold rush of the 1860s and the vineyards of Heathcote lie in a small section of the Mount Camel hills, whose elevation serves to moderate summer temperatures.

The soils in Heathcote are quite distinctive. Calcium-rich, red, and stony; they are free-draining but retain enough water to allow for dry farming. The combination makes for small, concentrated, intensely flavored berries that translate to a similar style of wine.

Heathcote is really known for Shiraz and this is by far the dominant grape. A large raft of small, boutique producers make what can be fearfully expensive and highly coveted wines. Wild Duck Creek, Jasper Hill, Cornella Ridge, Syrahmi, Two Hands, Wanted Man, and even Chapoutier from France's Rhone Valley are located here or bottle Heathcote fruit. This should be a region to watch for any fan of high end Aussie Shiraz. (Wine/Appellations)
A hectare is a unit of size for farmland in Europe and other continents. One hectare is approximately 2.5 acres. (Wine/Other)
Hectoliter is a common unit of measure for wines in all European wineries. One hectoliter is 100 liters, 22.03 British imperial gallons or 26.42 U.S. gallons. (Wine/Other)
Hemingway Daiquiri
Dubbed “el rey de los coteles”, Cuban bartender Constantino Ribalaigua Vert was known for his attention to detail and use of fresh ingredients. He was the principal bartender at Bar Restaurant El Florida in the early 1900s, then frequented by American tourists and expats, namely the American author Ernest Miller Hemingway. Hemmingway was a regular at El Florida and famously desecrated Constante’s meticulously perfected cocktail “La Florida Daiquiri Number 4” by ordering it made without sugar and with double the rum. The “Hemingway Daiquiri” has gained much recent popularity and has been dramatically altered from Hemmingway’s version for palatability. Tastings.com’s version is modified from the more grapefruity “La Florida Daiquiri Number 3” (Spirits/Cocktails)
Herbaceous is a tasting term used to describe beverages that have a distinct herbal or vegetal aroma or flavor. These notes can range from grass to lavender to bell pepper to eucalyptus. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)
It is commonly believed that the Hermann area's resemblance to the Rhine Valley prompted scouts from the German Settlement Society of Philadelphia to choose the site for a colony on the American frontier. Dismayed at how quickly their countrymen were being assimilated into American society, the Philadelphia Germans dreamed of building a new city in the "Far West" that could and would be "German in every particular way."

In 1837 school teacher George Bayer, who was appointed to serve as the society's agent, traveled to Missouri and purchased 11,000 acres of the steepest, most rugged terrain to be found anywhere on the Missouri River. It was a beautiful, if highly impractical, site for a town.

Meanwhile, back in Philadelphia city planners were mapping out a grand new city, undeterred by their total ignorance of the actual terrain. On paper, Hermann was flat, with spacious market squares and sweeping boulevards. Thinking big, they made their city's main street 10 feet wider than Philadelphia's.

When the first 17 settlers stepped off the last steamboat of the season into what one writer described as "a howling wilderness," their starry-eyed idealism died on the spot. Some were furious to discover that the Hermann lots they had purchased back in Philadelphia were what today's residents jokingly refer to as "vertical acreage.” The fact that the town survived at all is a testament to German determination and hard work.

Making the best of a bad situation, the Germans took their cue from Mother Nature and planted vineyards on the rocky hillsides, where wild grapevines grew with tangled abandonment. A decade later, steamboats brought St. Louis visitors to Hermann's first Weinfest, where they enjoyed more than their share of sweet Catawba wine and marveled at the grapevine-covered hills.

By the turn of the century, Hermann's winemakers had become wildly successful. Stone Hill Winery had grown to be the second largest winery in the country and was winning gold medals at World's Fair competitions around the globe. The town's numerous vintners were producing an incredible three million gallons of wine a year. In its glory days, Hermann was a rollicking river port with a tavern on every corner and the largest general store between St. Louis and Kansas City.

The party ended with the one-two knockout punch of anti-German sentiment provoked by World War I and the Volstead Act of 1919. Prohibition sent Hermann reeling into the Great Depression a full decade before the rest of the country. The only silver lining was that the economic ruin put the town into a time warp-there was simply no money to modernize the old buildings.

Today Hermann's Old-World charm attracts visitors in search of the quiet pleasures of an earlier era. Much of downtown is a historic district where brick homes from the 1800's hug the sidewalk in the traditional German style. More than 150 buildings are on the National Register of Historic Places.

Idle for nearly 50 years after Prohibition, Hermann's wineries are once again the main tourist attraction. The current 11 wineries in and around Hermann account for more than a third of the state's total production. (Wine/Appellations)
Hermitage Blanc
Three-hundred and eleven acres of vineyards cover the hill of Hermitage from top to bottom, right up to the border of the town of Tain L’Ermitage and the Rhone river. Part of France’s Northern Rhone region, Hermitage is without question one of the finest red wines of France. It is often compared with First Growth Bordeaux in quality. In fact, back in the 19th century this deep, rich, black wine was used to enrich the less formidable wines of the Medoc.

Located on the east bank, an hour's drive southward along the Rhône river from Côte-Rôtie, the hill of Hermitage is the most famous slope in the wine world. Syrah grown in south-facing vineyards on a mosaic of varying soils produces the most famous, long-lived, and expensive Syrah wines in the world. The finest red Hermitages from such producers as Jaboulet, Chave, Chapoutier, and Delas are darkly hued and feature deeply wrought black fruit flavors with rich tannins. Red Hermitage from a good vintage is a classic cellaring wine that evolves slowly into something that connoisseurs liken to a mature Cabernet Sauvignon.

Smaller quantities of long-lived white Hermitage are produced from Marsanne and Roussanne grape varieties. White Hermitage, a less fashionable wine, can also evolve over many years to become a distinctively nutty, honeyed nectar. (Wine/Appellations)
Hermitage Rouge
Three-hundred and eleven acres of vineyards cover the hill of Hermitage from top to bottom, right up to the border of the town of Tain L’Ermitage and the Rhone river. Part of France’s Northern Rhone region, Hermitage is without question one of the finest red wines of France. It is often compared with First Growth Bordeaux in quality. In fact, back in the 19th century this deep, rich, black wine was used to enrich the less formidable wines of the Medoc.

Located on the east bank, an hour's drive southward along the Rhône river from Côte-Rôtie, the hill of Hermitage is the most famous slope in the wine world. Syrah grown in south-facing vineyards on a mosaic of varying soils produces the most famous, long-lived, and expensive Syrah wines in the world. The finest red Hermitages from such producers as Jaboulet, Chave, Chapoutier, and Delas are darkly hued and feature deeply wrought black fruit flavors with rich tannins. Red Hermitage from a good vintage is a classic cellaring wine that evolves slowly into something that connoisseurs liken to a mature Cabernet Sauvignon.

Smaller quantities of long-lived white Hermitage are produced from Marsanne and Roussanne grape varieties. White Hermitage, a less fashionable wine, can also evolve over many years to become a distinctively nutty, honeyed nectar. (Wine/Appellations)
High Gravity Brewing
High gravity brewing is the strategy of brewing beers of higher alcohol/gravity than targeted, then diluting the beer for packaging. (Beer/Production)
High Valley
The High Valley AVA is located in eastern Lake County, about a two hour's drive north of San Francisco. The name of the AVA is appropriate, as vineyards range from 1700 feet at the valley floor up to 3000 feet. At these upper elevations, the UV light from the sun is quite intense, resulting in thicker grape skins and richer tannins. The heart of the zone is above Clear Lake, just northeast of the city of Kelseyville. This is a small AVA, with only 977 acres planted; this is red wine territory, with leading varieties that include Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah and several others ranging from Tempranillo to Grenache. Soils are a mix, from gravely loam to red volcanic. High Valley reds offer excellent richness on the palate and rather tannic; in general, these wines need time to settle down. (Wine/Appellations)
Originally, hock was an English term to denote wines which came from Hockheim, Germany. Today the term describes the unusually tall, slim bottle which is used for Riesling and similar wines. Also, hock refers to Riesling and similar wines themselves. (Wine/Classification & Attributes)
Holmes County
Holmes County in Amish country in central Ohio, south of Akron, is currently home to about 15 wineries. There is a wide assortment of grapes planted here, ranging from classic vitis vinifera such as Pinot Noir, Gewurztraminer, Chardonnay and Cabernet Sauvignon, as well as hybrids (Vidal Blanc, Seyval Blanc) and there are also numerous fruit wines produced here, from raspberries, cherries, blueberries, peaches and many more.

The wineries are family-owned and are quite small, serving wines out of their tasting rooms. Most of the wines are only sold there; these are inexpensive, fruit-forward wines that in most instances, are meant for consumption within their first two to three years. Pair these wines with salads, chicken or simple barbecued foods. (Wine/Appellations)
Homebrewing is the brewing of beer for personal enjoyment and not for resale. (Beer/People and Places)
During WWII, as a result of significant rice shortages, the government allowed saké brewers to supplement their saké with an additional amount of brewer’s alcohol. While this was initially a cost control measure, the brewer’s found that the added alcohol extracted more aromatics and flavor from the saké mash. The Honjozo style makes for a somewhat lighter style of saké. Honjozo saké is much more prevalent in Japan today, while Junmai saké is more common in U.S. markets. A point of clarification: whichever style is used the overall alcohol content of the end product will be the same, typically 14-16%. Much like wine, these are the New World and Old World styles of saké. When looking at bottles of saké at your local retail store, Junmai saké will always state that on the label. When the word Junmai doesn’t appear on the label the saké it’s generally a Honjozo.

Honjozo sake has at least 30% of rice polished away with a small amount of distilled alcohol added. These are clear in appearance with flavors such as banana, toasted nuts and mushrooms and are quire subtle and elegant. Pair with tempura or fusion cuisine. (Wine/Classification & Attributes)
Hop Extracts
Hop extracts are concentrated oils and/or alpha acids from hops. (Beer/Ingredients)
Multi-purpose hop with a light floral & spicy aroma, used in lighter styles. Similar to Hallertauer Magnum. Commercial examples of Horizon include: North by Northwest Brewery, Summit Horizon Red Ale. (Beer/Hops)
Horse Heaven Hills
The Horse Heaven Hills AVA is located in south-central Washington, along the Washington-Oregon border to the west of Walla Walla. Roughly 6,000 acres of vineyards are planted in the region, with two-thirds being red (predominantly Cabernet Sauvignon and Merlot) and one-third being white (predominantly Chardonnay and Riesling). The area is home to the single largest winemaking facility in the state: the giant Columbia Crest Winery that is owned by Chateau Ste. Michelle.

This is one of Washington's warmer appellations and vineyards tend to be planted on the many south facing slopes that the rolling topography provides. This is a windy, arid region that enjoys plentiful sunshine, making irrigation essential. The area was first planted in 1972, at what is now known as the Champoux Vineyard, and Horse Heaven has subsequently become a preferred source of fruit for many of Washington's boutique wineries, most notably in that regard Quilceda Creek.

The Horse Heaven Hills also contains a micro-district that deserves separate mention, Canoe Ridge. Lying well to the west of Walla Walla on the banks of the Columbia River, Canoe Ridge is a 1,000 foot hill rising from the river and looking out over the barren scrub land on the Oregon side, not unlike Hermitage in France's Rhone Valley. Named by Lewis and Clark on a 19th century expedition through the area, the hill resembles an overturned canoe.

It is jointly owned, in its entirety, by Chateau Ste. Michelle and the Canoe Ridge Winery. Planted in the late 80s, these vineyards provide some of the best Merlots in the state and the country, and Chardonnay and Cabernet Sauvignon have proven exceptional as well. Somewhat more restrained than many Walla Walla wines, Canoe Ridge wines show tightly wound varietal character and a marked ability to develop in bottle. As an added bonus the wines are widely distributed. (Wine/Appellations)
Hospice de Beaune
Hospice de Beaune is the famous charity hospital in the city of Beaune, which is the heart of Burgundy in France. The auction sale each year of wines of the Hospice de Beaune is perhaps the biggest wine event in Burgundy. The occasion brings dignitaries as well as wine merchants from many countries and fills hotels all around the town for more than a week. (Wine/People and Places)
Hot is the tasting term used to describe beverages high in alcohol or with alcohol that is too perceivable for its alcoholic strength. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)
Hot Buttered Rum
This is one great, classic hot drink that is an absolute delight around a fall campfire with friends.

You can also make a large batch of the base mix for this drink by mixing the butter, sugar and spices ahead of time. Use this ready made mix for a quick drink or to make holiday entertaining a little easier. (Spirits/Cocktails)
Hot Toddy
Warm and toasty and just in time for winter, the Hot Toddy is a classic hot drink and it is very simple to make. The basic recipe only requires a base liquor, honey, lemon, and tea, though some people prefer to skip the tea bag.

It will be a matter of personal taste as to which of the liquors you choose for your toddy. Brandy, rum, and whiskey each bring their own characteristics to the drink and make great drinks.

Feel free to experiment with your favorite types of tea or skip it all together and use hot water alone. Most black and green teas mix well with the sweetness of the honey and lemon, but from there it's a personal preference and some interesting toddies are possible. (Spirits/Cocktails)
Hotel Nacional
A distinctly Cuban cocktail created in the early 1930’s. The creator is disputed, but the delicious, timeless flavor is not. (Spirits/Cocktails)
Howell Mountain
The Howell Mountain AVA encompasses a small zone on the eponymous mountain on the east side of Napa Valley, not for from the city of Saint Helena. The appellation begins at the 1400 foot mark, with some vineyards situated as high as 2400 feet; as the growers here like to point out, these elevations are above the fog line. Temperatures here are warmer at night and cooler during the day than the valley floor, while there is double the rainfall of the valley floor; soils - rich in iron along with volcanic ash - are rocky and drain well. Given these conditions, yields are rather small, resulting in very compact, powerful wines.

Cabernet Sauvignon is the most famous wine from Howell Mountain; of all the mountain districts of Napa Valley, the Cabernets from Howell Mountain are among the most intense and longest-lived. Interestingly, cool air at these elevations slows down ripening; harvest in some years is not until early November! Be prepared to pay upwards of $100 a bottle for top examples of Howell Mountain Cabernet Sauvignon. (Wine/Appellations)
Howell Mountain, Napa Valley
Howell Mountain was the first sub-region of Napa to be recognized as a separate AVA way back in 1984. The region is known for complex, austere, and occasionally backwards age-worthy wines. The region overlooks St. Helena from the heights of the mountain range to the east and its 600-odd acres of vines are planted at elevations between 1,400 and 2,200 feet, or as the locals put it, "above the fog."

The history of wine production in Howell Mountain Wine Country began in the 1880s. The region is named after Isaac Howell, who settled in the area in 1847, and Howell Mountain wineries developed an early following during the 19th century. Several of these original “ghost wineries” have since been renovated.

The terrain of Howell Mountain is a mix of volcanic ash and clay soil on sloping hillsides. Because most of the region’s vineyards face west, the grapes are exposed to a lot of afternoon sun. These slopes are particularly valued for Cabernet Sauvignon.

A number of famous wineries produce equally famous (and pricey) wines from Howell Mountain fruit including Dunn Vineyards, Abreu, Hundred Acre, Turley, Lokoya, and Beringer. (Wine/Appellations)
Hudson River Region
One of the oldest and most historically important wine areas in America, the Hudson River region can be credited for pioneering many of the innovations that have helped the New York wine industry grow and prosper. Nestled among the rolling Shawangunk Mountains on the west side and in picturesque Columbia, Dutchess and Westchester counties on the east side of the Hudson River, its wineries produce superb wines using Native American, French-American and European grape varieties ideally suited to the region's unique climate and soil. (Wine/Appellations)
Hungary, a landlocked country, is located between several countries, including Romania, Slovakia and the Czech Republic. It is among the top 15 wine producing countries in the world. Interestingly, it is well known for two very different wines types: Bulls' Blood of Eger and the remarkable sweet Tokaj (Tokaji) wines. There are a total of 22 wine regions in the country; the climate is largely continental, with some moderation coming from a few of the country's lakes. Varieties are primarily local, including Furmint and Harslevelu, used in the production of Tokaj; red grapes include Lemberger, Portuguiser, Zweigelt and a bit of Merlot.

As far as the most famous wines, Bull's Blood, or more formally, Egri Bikaver, originates from Eger in the northeastern reaches of the country. The wine is made from several red varieties, including Kekfrankos and Kadarka. This became a very popular export in the US and other countries in the 1970s and '80s for its spicy character, ripe black fruit and moderate price. As for Tokaj, this is one of the world's most unique and spectacular dessert wines. There are several version made, all botrytis-affected; the difference is in the residual sugar. The rarest is Eszencia, which has about 800g/l of residual sugar (about 80 %) and only 5% alcohol. It is extremely rare and expensive, more like butter than wine. There are also dry Tokaji wines made, although they do not receive the attention of the sweeter wines. (Wine/Appellations)
Hunter Valley
The Hunter Valley is the cradle of Australian viticulture. This is where James Busby planted vine cuttings that he had shipped from Europe in the 1830s and which were subsequently propagated throughout the nation. The Hunter Valley is most closely associated with a distinctive style of dry, unoaked Semillon that has been produced since the 1870s. The wines show a fresh, lean citrusy quality in youth but have a remarkable ability to age into nutty, golden, lanolin-scented wines. Oaked Chardonnay and Shiraz, particularly from older plantings round out the specialties. Overall the wines are not as weighty and rich as those from the Barossa, but the Hunter is a great source of distinctive wines and viticultural rarities. (Wine/Appellations)
The Hurricane became popular at Pat O'Briens bar in 1940's New Orleans, apparently debuted at the 1939 World's Fair and was named after the hurricane lamp-shaped glasses the first drinks were served in. It's said that O'Brien created the heavily rummed drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy. (Spirits/Cocktails)
A viticultural Hybrid is a new grape variety resulting from crossing two other (usually very different) varieties. (Wine/Other)
Hydrogen Sulfide
Hydrogen Sulfide is a chemical that produces an odor of rotten eggs. It is detectable by humans in very small amounts. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)
A hydrometer is an instrument that measure the relative density of liquids. It is useful in beverage production by measuring sugar content as well as alcohol content. (Wine,Beer,Spirits,Sake,Mead/Production)