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vintaj^es
of
the
Duchy
of
Ilronte,
supplied
lo
the
English
court,
in
the
generous
vintages
of the
Aetna,
and
last,
but
not
least,
in
the
well-known
Mai'sala
wine.
Of
all
Italian
wines,
Marsala
is,
perhaps,
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
reputation.
Marsala
is
a
wine
that
resembles
Sheriy.
hut,
as
a
rule,
richer
in
body, as
in
its
|)n|)aiati()ii
a
certain
amount
of
must
from
red
grapes
is
used.
It
has
a
iiighly
develoi)ed
bou(iuet,
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
ciualitie.s.
such
as
the
Virgin,
which
do
not
re-
ceive
any
addition
of
brandy
at
all.
Malm.sey,
or
Malvasia,
is
a
white,
.sweet,
dessert
wine,
rather
alcoholic,
with
lu.scious
flavor,
resembling
Madeira.
Of
the
Syracusan
Muscat,
as
well
as
of
that
of
Segesta,
we
may
say
with
('ari)ene
that
"it
has
a
brilliant
golden
color,
a
most
gracious
and
not
excessi\e
fragrance,
an
e.xiiuisite,
honey-
like
flavor,
that
tills
the
mouth
with
a
harmonious
ensemble
of
delicious
sensations,
which
the
palate
can
jjerceive,
but
no
pen
adequately
de.scribe."
Our
re\iew
of
Sicili;in
wines
wouhl
not
be
complete
without
nn'ntioning
two
or
thi\'e
otlii'r
well-known
brands,
viz:
Coi'vo,
a
white
t;ible
wine,
resembling
Sauterne.
and
possessing
a
beau-
tiful
amber
color,
boutpiet
and
aroma
t\pically
Southern,
a clean,
generous,
silky
taste,
warming
to
the
system.
Generous
in
flavor,
without
being
heady,
it
combines
body
with
finesse,
(jual-
ity
with
reasonable
]irice.
Castel
Calatubbo,
from
the
vineyards
of
Prince
Pape
di
\'aldina,
is
also
a
wine
of the
Sauterne
type,
although
somewhat
dryer
and
a
trifle
more
generf)us.
"Vin
de
Zucco,"
grown
at
N'illa
Crazia.
a
property
of
the
Orleans
family,
in
the
province
of
Palermo,
is
another
famous
Sicilian
growth.
This
wine,
obtained
with
the
greatest
care,
stands
between
a
Sauterne
and
a
Sherry
wine,
and
is
ideal
either
as
a
dessert
or
as a
"\'in
de
lu.xe."