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The wines we will not take upon ourselves to enumerate; but the juice, then destined to be quaffed, was in part the precious vintages that had been broached half a century ago, and had been ripening ever since; the rich and dry old port, so unlovely to the natural palate that it requires long English seasoning to get it down; the sherry, imported before these modern days of adulteration; some claret, the Warden said of rarest vintage; some Burgundy, of which it was the quality to warm the blood and genialize existence for three days after it was drunk.
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