1914 Drinks by Jacques Straub

DRINKS

11

peculiar flavor and develops its volatile etliers, the aroma. The first racking of the wine takes place in June. The wines are now stored in large casks in the bodegas, where in the course of one or two years remarkable changes are brought about, some of the wines developing into Amontillado, others into Oloroso, Basto or Fino, although be ing made from the same grapes and all receiving the same treatment. Amontillados are extremely dry, and of won derful flavor. Oloroso has a pronounced nutty flavor, darker in color, and heavier body. Basto is the cheapest grade, and not generally shipped. In very good years a few casks of wine are kept for the purpose of blending with wines produced in inferior seasons, this imparting to them flavor and body. Wines kept in storage for this purpose are known as "Soleras," which themselves are re plenished by wines from perfect vintages only. Sherries, possessing a large amount of alcohol, greatly improve with age, and a properly ma tured old Sherry is imquestionably the peer of any wine. Genuine Sherry, on account of its freedom from acidity and sugar, has great die tetic value. By those who suffer from indigestion, exhaus tion, sleeplessness, and general debility. Sherry^ properly used, will be found a wonderful tonic. Madeira The island of Madeira is the largest of a group belonging to Portugal about five hundred miles southwest of Lisbon and is known for itg excellent quality of wine. The grapes mostly cultivated in the produc tion of Madeira are the Malvasia, Vidogua, Sercial, Muscatel, Alicante, Negiamal, and Ba- tardo.