AMERICAN SHERRY.
The New York Times thus speaks of the wine produced in the New World ; —“ln a few years we shall undoubtedly, in America, supply the market with a good native sherry. A pure wine is being produced by the community at Brockton, though it is not of sufficient strength as yet for this object. The Ohio and Missouri wines do not quite reach this mark. Nor can the California sherries be fully recommended, as the sugar ia so abundant in their graphs as to constitute too heavy a wine. The banks of the Hudson seem thus far to produce from the common Isabella grape the nearest to a pure American sherry, especially in tho well-known Uowley wine, which, however, is something he. tween a sherry and a Madeira, and has a flavor of its own. This is from tho Lower Hudson. A sherry is also made on the Upper Hudson, and these wines, when some ten years old, have quite the tonic of a pure sherry, and none of the deleterious effects of bran died wines. America itself may yet solve the question of ivoW to obtain pure sherry.”
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Bibliographic details
Dunstan Times, Issue 635, 19 June 1874, Page 3
Word Count
191AMERICAN SHERRY. Dunstan Times, Issue 635, 19 June 1874, Page 3
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