1911 Beverages de luxe

English court, in the generous vintages of the Aetna, and last, but not least, in the weli-known Marsala wine. Of ail Italian wines, Marsala is, perhajjs, the best known among the English-speaking race. It is, undoubtedly, the best of the many dessert wines for which Italy enjoys a world-wide réputation. Marsala is a wine that resembles Sherry, but, as a rule, richer in body, as in its préparation a certain amount of must from red grapes is used. It has a highly developed bouquet, and is entirely free of acidity to the taste, which is mellow and oily. Like Sherry and Port, Marsala is a fortified wine, although there are some qualities, such as the Virgin, which do not re- ceive any addition of brandy at ail. Malnisey, or Malvasia, is a white, sweet, dessert wine, rather alcoholic, with luscious flavor, resembling Madeira. Of the Syracusan Muscat, as well as of that of Segesta, we may say with Carpene that "it has a brilliant golden color, a niost gracious and not excessive fragrance, an exquisite, honey- like flavor, that fills the mouth with a harinonious ensemble of delicious sensations, which the palate can perceive, but no pen adequately describe." Our review of Sicilian wines would not be complète with- out mentioning two or three other well-known brands, viz: Corvo, a white table wine, resembling Sauterne, and possessing a beautiful amber color, bouquet and aroma typically Southern, a clean, generous, silky taste, warming to the System. Generous in flavor, without being heady, it combines body with finesse, quality with reasonable price. Castel Calatubbo, from the vineyards of Prince Pape di Valdina, is also a wine of the Sauterne type, although some- what dryer and a trifle more generous. "Vin de Zucco," grown at Villa Grazia, a property of the Orléans family, in the province of Palermo, is another famous Sicilian growth. This Aviné, obtained with the greatest care, stands between a Sauterne and a Sherry wine, and is idéal either as a dessert or as a "Vin de luxe."

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