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"GOOD CHEER"
This wine has a distinc·t flavor due to its
preparation with sulphate of lime secured from
the earth in this district.
This wine is in vintage in early September
and remains in casks until the following June
at which ·time it becomes ready for racking in
large casks.
· After standing periods of one, two and even
three years, the wine changes an_d is then grad–
ed.
The principal varieties are Amontillado, Olo–
roso, and Fino. Amontilladoes are the high–
est grade and are. a wonderful bouquet an<l
are a dry wine. Oloroso is also full of flavor
but is somewhat heavier and darker wine,
while the Fino is the lowest grade.
W~th
this wine, as with many of the others,
the wine of the best years is saved for mixing
with the poorer years to give it better flavor
and aroma.
Madeira
Madeira is a Spanish or Portuguese wine
which derives its name from the Island of Ma–
deira belonging to Portugal.
This wine is similar to Sherry and is made
in the same way and similar to Port is com–
pleted with the addition of French brandy.
This wine has a very ·high alcoholic content
running up
to
18
to 20% and ages very well.
In preparation, this wine is kept in a heated
chamber which prevents it from taking on un–
desirable flavors and 1becoming 'bitter.
!While the above outline has not covered all
wines made it covers the principal varieties.
The article also has touched upon the proper
use. However, in general the wines that are
used as appetizers are the pale dry wines, ver–
mouth, Dubonnet or cocktail; with soups, fish,
Rhine wine, dry Sherry, Moselle, Sauzte rnes
and white Burgundies; entrees, light Burgun–
dies. With roast, red Burgundies. Game,
1Champagne. Pastry, 'Madeira. •Cheese, red
Port. Fruit, Tokay, ·Malaga. Coffee, Cognac,
liqueurs or cordials.