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court,
in
the
generous
vintages
of
the
Aetna,
and
last,
but
not
least,
in
the
weli-known
Marsala
wine.
Of
ail
Italian
wines,
Marsala
is,
perhajjs,
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
réputation.
Marsala
is
a
wine
that
resembles
Sherry,
but,
as
a
rule,
richer
in
body,
as
in
its
préparation
a
certain
amount
of
must
from
red
grapes
is
used.
It
has
a
highly
developed
bouquet,
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
qualities,
such
as
the
Virgin,
which
do
not
re-
ceive
any
addition
of
brandy
at
ail.
Malnisey,
or
Malvasia,
is
a
white,
sweet,
dessert
wine,
rather
alcoholic,
with
luscious
flavor,
resembling
Madeira.
Of
the
Syracusan
Muscat,
as
well
as
of
that
of
Segesta,
we
may
say
with
Carpene
that
"it
has
a
brilliant
golden
color,
a
niost
gracious
and
not
excessive
fragrance,
an
exquisite,
honey-
like
flavor,
that
fills
the
mouth
with
a
harinonious
ensemble
of
delicious
sensations,
which
the
palate
can
perceive,
but
no
pen
adequately
describe."
Our
review
of
Sicilian
wines
would
not
be
complète
with-
out
mentioning
two
or
three
other
well-known
brands,
viz:
Corvo,
a
white
table
wine,
resembling
Sauterne,
and
possessing
a
beautiful
amber
color,
bouquet
and
aroma
typically
Southern,
a
clean,
generous,
silky
taste,
warming
to
the
System.
Generous
in
flavor,
without
being
heady,
it
combines
body
with
finesse,
quality
with
reasonable
price.
Castel
Calatubbo,
from
the
vineyards
of
Prince
Pape
di
Valdina,
is
also
a
wine
of
the
Sauterne
type,
although
some-
what
dryer
and
a
trifle
more
generous.
"Vin
de
Zucco,"
grown
at
Villa
Grazia,
a
property
of
the
Orléans
family,
in
the
province
of
Palermo,
is
another
famous
Sicilian
growth.
This
Aviné,
obtained
with
the
greatest
care,
stands
between
a
Sauterne
and
a
Sherry
wine,
and
is
idéal
either
as
a
dessert
or as
a
"Vin
de
luxe."