1892 Drinks of the world

DRINKS.

105

many sorts drunk in Britain. Russian wines generally, as those of many other countries, are largely diluted, and, like the majority of Greek wines, do not improve by keeping. Sicily. A thousand years before Christ, says Mr. Sim- monds, districts of Sicily were famous for wine. The coins of Naxos (500 B.C.) bear the head of Bacchus on the obverse, on the reverse Pan, or a bunch of grapes. Of Sicilian wines, the light amber or brown wine of Marsala is best known. There is Ingham's L.P., and Woodhouse's ; there is also the Old Brown. The Faro is perhaps the strongest wine of Sicily. The wine of Terre Forte is made near Etna, in some vineyards of Benedictine monks. Marsala, as we know it, is generally adulterated, or fortified, to use a more technical term. Even the '' Virgin " has not escaped this common lot of wines. Much Marsala is indeed sold as Marsala, but much more is sold as Sherry. The wine of Taormina has the classic taste of pitch. Augusta produces a wine with a strong flavour of The Del Bosco of Catania, and the Borgetto have been both recom- mended by the subtle taste of Dr. Charnock. A dry wine called Vin de Succo is made about terl miles from Palermo. The wine of Syracuse somewhat resembles Chablis, violets. This to some palates is the most agreeable wine drank in Sicily or elsewhere.