1920 Drinks by Jacques Straub

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DRINKS

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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 in 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 unquestionably 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 its 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. The process of making Madeira wine is the same as applied in the making of Sherries. The gathered grapes are put into troughs and crushed