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DRINKS.
6j,
MatarOy
the
Sauvignon.
There
Is
that
"
elegant
dinner
wine,"
Kaludah,
the
Singleton
Red
or
White
Hermitage,
*'
noted
for
its
refinement"
;
the
Tintara
Ferruginous,
of
"
immense
power
and
generous
quality";
the
Tokay
Imperatrice
\
2ind
the
A
/exandrian
Moscat,
both
poetically
described
as
"abounding
in
memories
of
the
sun
which
begot
them,"
and
possessing
the
'*
most
beautiful
bouquet
that
can
be
imagined,"
with
a
flavour
"
resembling
the
first
crush
in
the
mouth
of three
or
four
fine
ripe
Muscatel
grapes
the
large
white
oval
ones
—
covered
with a
light
bloom,
and
attached
to
a
clean,
thin
stalk."
Drs.
Thudichum
and
Dupre,
who
are
themselves
indebted
to
a
publication
by
Toovey,
have
given
an.
excellent
description
of
these
wines.
Verdeilho
is
a
wine,
like
Madeira,
of
delicate
aroma
and
a
full
body
;
Frontignac
is
described
as
a
thin
white
wine
with
a
slight
taste
of the
Muscat
grape,
being
a
fictitious
elder
flower
flavour
;
Malbee
is
described
as
made
from
"
claret
"
grape
;
Tavoora
is
described
as
a
pure
*'
port
"
of
1859
;
Tintara,
a
red,
clear
wine
;
Adelaide,
a
pure
white
wine,
mainly
from
Riessling
grapes
with
a
soupgon
of
Muscatel,
"a
little
too
fiery
for
great-
ness."
Wattlesville
Is
an
acidulous
white
wine.
The
poor
and
acid
Chasselas,
the
strong-scented
Higher-
combe,
said
to
resemble
good
Sauterne,
with
many
varieties
of
so-called
claret,
as
Emu,
St.
Hubert,
and
so-called
Hock,
as
Heron
and
Royal
Reserve,
are
also
imported
from
Australia.
The
Conatto
is
a
rich
liqueur
with
a
flavour
of
Cura^oa
and
Rum
Shrub
combined.