AMERICAN SHERRY.
The Now York Times thus speaks of the wine produced in the New World; —" In a few years we shall undoubtedly, in America, supply the market vith 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 is so abundant in their grapes 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 the well-known Rowley wine, which, however, is something between a sherry and a Madeira, and has a flavor of its own. This is from the Lower Hudson. A sherry is also made on the Upper Hudson, and these wines, when some ten years olds, have quite the tonic of a pure sherry, and none of the deleterious effects of brandicd"" wines. America itself may yet solve the question of how to obtain pure sherry."
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Westport Times, Volume VIII, Issue 1182, 5 June 1874, Page 4
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189AMERICAN SHERRY. Westport Times, Volume VIII, Issue 1182, 5 June 1874, Page 4
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