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1
DRINKS
11
June.
The
wines
are
now
stored
in
large
casks
in
the
bodegas,
where
in
the
course
of
one
or
two
years
remarkable
changes
are
brought
about,
some
of
the
wines
developing
into
Amontillado,
others
in
Oloroso,
Basto
or
Fino,
although
be-
ing
made
from
the
same
grapes
and
all
receiving
the
same
treatment.
Amontillados
are
extremely
dry,
and
of
won-
derful
flavor.
Oloroso
has
a
pronounced
nutty
flavor,
darker
in
color,
and
heavier
body.
Basto
is
the
cheapest
grade,
and
not
generally
shipped.
In
very
good
years
a
few
casks
of
wine
are
kept
for
the
purpose
of
blending
with
wines
produced
in
inferior seasons,
this
imparting
to
them
flavor
and
body.
Wines
kept
in
storage
for
this
purpose
are
known
as
"
Soleras,'
'
which
themselves
are
re-
plenished
by
wines
from
perfect
vintages
only.
Sherries,
possessing
a
large
amount
of
alcohol,
greatly
improve
with
age,
and
a
properly
ma-
tured
old
Sherry
is
unquestionably
the
peer
of
any
wine.
Genuine
Sherry,
on
account
of
its
freedom
from
acidity
and
sugar,
has
great
die-
tetic
value.
By
those
who
suffer
from
indigestion,
exhaus-
tion,
sleeplessness,
and
general
debility,
Sherry,
properly
used,
will
be
found
a
wonderful
tonic.
Madeira
The
island
of
Madeira
is
the
largest
of
a
group
belonging
to
Portugal
about
five
hundred
miles
southwest
of
Lisbon
and
is
known
for
its
excellent
quality
of
wine.
The
grapes
mostly
cultivated
in
the
produc-
tion
of
Madeira
are
the
Malvasia,
Vidogua,
Sercial,
Muscatel,
Alicante,
Negiamal,
and
Ba-
tardo.
The
process
of
making
Madeira
wine
is
the
same
as
applied
in
the
making
of
Sherries.
The
gathered
grapes
are
put
into
troughs
and
crushed