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Beginning with the unsurpassed products of Burgundy, he continued with the clarets of Medoc, Bordeaux, and Sauterne; then to the champagnes of Ay, Hautvilliers, and Pierry; then to the hocks and moselles of Germany, and the brilliant imitation champagnes of Main, Neckar, and Naumburg; then to the famous and adorable Tokay of Hungary, and all the Austrian varieties of French wines, including Carlowitz and Somlauer; then to the dry sherries of Spain, including purest Manzanilla, and Amontillado, and Vino de Pasto; then to the wines of Malaga, both sweet and dry, and all the 'Spanish reds' from Catalonia, including the dark 'Tent' so often used sacramentally; then to the renowned port of Oporto.
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