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Updated: May 24, 2025
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.
If it were not for the convention requiring sherry, hock, champagne and liquors to be served the modern host could satisfy practically all the serious liquid requirements of his guests with a quart bottle of Scotch and a siphon of soda. Claret, Madeira, sparkling Moselles and Burgundies went out long ago.
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