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Whies.
The
wines
of
the
Rhine
and
Moselle
share
some
general
resemblance
of
flavour,
but
the
latter
will
not
keep
so
long
as
Rhenish
wine,
although
a
great
deal
of
the
produce
from
the
“
banks
of
the
blue
Mo-
selle
”
is
sold
in
this
country
as
Hock.
The
most
esteemed
wines
are
Griinhaiiser,
“
the
nectar of
the
Moselle,”
Scharzberger,
and
Brauneberg.
Scharz-
liofberger,
made
from
selected
grapes,
is
the
finest
produce
of
the
Moselle
vineland.
Sparkling
Moselle,
of
which
great
quantities
come
to
the
English
market,
is
made
principally
from
undei*-
ripe
grapes.
The
great
peculiarity
of
the
Moselle
wines
is
their
musk-like
or
elder-flower-like
bouquet
;
this
is
imparted
artificially
to
the
inferior
growths,
in
order
to
imitate
the
flavour
and
aroma
of the
Muscat
grape.
At
Ehrenbreitstein,
or
“broad
stone of
honour,”
the
famous
fortress
opposite
the
mouth
of
the
Moselle,
are stored
in
the
cellars
under
the
grammar
school,
300
vats,
which
are
estimated
to
contain
400,000
bottles
of
Moselle
and
Rhenish
wines.
Port
.
—
This
wine,
which
is
so
identified
with
the
social
habits
of
this
country,
where
it
has
formed
the
staple
wine
of
our
dinner-tables
and
desserts
for
the
last
160
years,
is
produced
from
a
district
in
Portugal
called
the
Cima
de
Douro,
or