The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1934-02-28
By CARLOS MORALES
ANTEQUERA

OF the Spanish Wine Institute
Spain "is the land Of wine
and SUM-"
This epithet aptly describes
the enormous importance OF the
product Of the grape in Spain.
Although third in Importance
among the major wine produc-
ing countries from the stand
point of quantity Of wine pro-
duced, Spain has an unusually
wide variety of wines. and nu-
merous types are produced
with very special character
istics.
The wines of Spain fall into
three major classlt1catlonS.
These are sweet SplrltuouS
wines, dry spirituouS wines ana
table wines.
Malaga Wines
Of the sweet spirituous Wines
Malaga has achieved a world
wide reputation. This wine IS
obtained from the SWeeteneo
Juice of the muscatel grape,
which is also used to make the
celebrated Malaguena ra1slns.
The character of the Malaga
wine, which contains ID to ~
per cent alcohol and IL per cent
or more of sugar, results from
the process whereby it is pro-
duced. It is a mixture, the base
of which is master wine" con-
sisting Of equal parts OF mus
catel wine and alcohol. To II
are added grape juice syrup
wine carmelized in an iron con-
tainer and the natural, SOFT
wine derived from direct fer
mentation of the muscatel
grape.
Malaga wine is widely priced
as a delicate dessert wine. 1t
also has wide medical appllca-
tons
Other Types
When produced from SUM-
dried muscatel grapes, type OF
Malaga wine known as Lagrlma
Is made. The muscatel grape is
used to produce also variety OF
other wines of this character.
While Malaga wine is named
after the Audalusian province
Of that name, the grape is pro-
duced elsewhere also. Its juices,
combined with a good grade Of
alcohol, make some Of the best
Spanish wines in the different
provinces.
The best known Spanish
sweet vines, aside from Malaga,
are:
Malvasia wine, made in Sitges
in the province of Barcelona.
This is q very aromatic wine,
especially appropriate for after
dinner use, and is made by a
combination Of muscatel juice
with that of the malvasis grape.
Pedro Ximenez, from Jerez
and Montilla. These Savory
after dinner wines, matured and
developed according to the
method of Pedro Ximenez, are
produced without the addition
of alcohol.
Tintillo de Rota, wine of de-
licious quality, made from dark
grapes.
Tarragonas. Among the wines
best known in Central Europe,
they are caramel-colored and
quite sweet. They are a mixture
Of any wine Of good quality with
sweet wine and alcohol, matured
in cubes.
Wines from Ampurdan and
Aragon. Old, dark wines of
high alcoholic content, made
from the purple grape of Ara
gon.
Spanish Dry Wines
The best known Spanish wines
abroad are those falling within
the category of dry, spirituouS
wines. The sherries are the
outstanding vintages in this
group.
Sherry is produced over wide
area in the region Of Andalusia.
It is not a uniform product, but
includes a large variety of wines.
The best known types are Fine,
Palmas, Olorosa, Very Old Fine,
A mon tillad do, Solera, and
"Hechos" (finishedD. The clas-
Sifications are determined by
age, alcoholic content, dryness
or sweetness.
The dry and semidry sherr' q
such as are favored for use
an apertif before meals In rs
land sherry and hitters is
fashionable substitute for ?
cocktail. The sweet snerrt
among which Solera ! per
the best known, sre de-.
wines.
The fashion hss deve ped in
Spain lately to gil sherry
parties" " which a.. the grada-
tons of the wine from the dri-
est to the sweetest, are served,
acoonsp anis6 by sailed nuts,
csrapes, hghy 5andwichee and
pastries II Is anazing TO find
how well these different types
Of wines bleno Il consumed sue
cet Sigely. nrovided they are
taken IN med. roportionS,
A standard ulry..od of con-
sumption is the Sherry flip"
This consists of two glasses of
sherry, the yolk of an egg, two
small cubes of ice, and a pinch
Of cinnamon. These ingredients
are placed in a cocktail shaker,
The result is a yellow-gold LIQUID
with marked tonic qualities.
Other Dry Wines
Other dry, spirituous wines
are nr0HI1cnd IN Snoi~, IN oo~,