1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

OB, THE AET OP JimNG DRINKS.

49

The ifwect wine called Caliaus is made at Aschaffenberg, BenrPrankl'ort. The wines of the Rhine and Moselle share some general re- eemblanceof flavor, but the latter will not keep so long as the Rhenish wine. The great peculiarity of the Moselle wines is their musk-like or eldor-fiower-like bouquet.

PORTUGUESE AND SPANISH WINES. This wine,is produced from a district in Portugal, called the Cima de Douro. Of the excelloaco of genuine Port wine there is but one opinion. In England no dinner is thought complete withoutiL Professor Brando says, that"good Port wine, duly keptis, "when taken in moderation, one of the most wholesome of vinous liquors: it strengthens the muscu lar system, assists the digestive powers,accelerates the circula- tion,exhiliratos the spirits, and sharpens the mental energies. We now come to the white wines of Spain,familiar to us un der the appeUation of Sherry. Shakspoare says: ''Your Sher ries Wiirms the blood, which was before cold and settled, and left the liver white, whichis the badge ofpusillanimity, but the Sherries makes it course from the inwards to the parts ex treme.'' Sherry,when pure, contains less free acid,itis not so stimolating as other wines,and agrees wnU with mostconsti- toticns. MADEIRA. The produce erf th« Island so Killed,Isa first class wrne, darker than Sherry. It is extensively Bought after, and much by the best judges ofgood wines.