The Washington times., 1934-04-24

have. super. Betsy Caswen
Seded it in popularity, as now.
adayS people seem to prefer q
somewhat dryer wine.
The system Of preparing
sherry is quite different from
that used for other wines, and
Is interesting in itself.
After the grapes have been
pressed, and the Juice been al
lowed to run into large casks,
the casks are placed In the wine
stores Of each separate vine.
yard, and allowed to ferment
for about four months. This
Juice is, at this time, known
as "nosto." When the time
comes, this mosto is poured off,
leaving the sediment in the
bottom Of the cask. The moSto
now is called wine, and is
stored for two or three years
in more casks.
UnaccOuntable Changes
During the first months some
very unaccountable changes
may take place which cause the
wines in the different casks to
assume diSSimilar character.
istics, from which they are
classified as Finos, Anontil-
lados, OlorosoS, and Bastos.
The FinoS are light, and pale
in color, the Amontillados slight
ly heavier, the Olorosos full Of
body, and dry. The Bastos are
coarse, and are q decidedly in
ferior development.
"Soleras" are the sherries
that are kept in casks, and are
never entirely removed, some
wine being kept in the casks as
a foundation on which younger
wines can be reared.
When the other wines are
five years old, and have as.
sumed their distinctive char
acteristics, they are used for
refreshing the older wines in
the soleras, when the solera has
been diminished BY being used
for shipping or blending pur.
poses. Great care is, of course,
taken in this process, as other.
wise, the work and care Of
many years might be easily un-
done, and q whole solera
spoiled.
In Andalusia
"Manzanilla" is a very light,
pale wine, delicious to drink by
itself, or instead Of a cocktail.
In Andalusia, one may step into
the cool Of a wayside inn, or
tavern, and order it, either plain,
or "tapadera," that is, covered
with a slice Of the marvellous,
specially cured Spanish ham. It
IS served then in flat, stubby
glasses, and the ham is laid
across the top of the glass.
"Fino," light and delicate, is
an excellent sherry to drink as
q cocktail, or with a clear soup
at dinner.
'Montilla" is a very dry, pow
erful wine, grown near Cordova,
and, when it is very old, is of
great value. Light sherries
should be cooled before serving.
Prime FavOrite
There are two kinds of
"Soleras," which are very valua-
able, and are served at the end
Of a dinner, like port. These
are sweet. and dry. One of the
best Of these is Oloroso Solera,
which is old, rich, and nutty.
The bouquet Of these older wines
Is truly exquisite, and their
flavor unequalled. The "Soleras"
should be drunk at their natural
temperature.
SherrieS, Of course, have a
wide price range, depending
upon their age. and other mer-
its, but a good sherry can be
bought relatively inexpensively,
in this country, now, and is
rapidly becoming a prime fav-
orite as the successor to the
cocktail before dinner.
Sherry parties are suppressed.
ing cocktail parties in popular.
1ty. and even when cocktails are
offered many of the guests pre-.
fer the corner Of the room
where the sherry decanter or
bottle sits enthroned in all its
Tightful royalty.
WEDNESDAYS MENU
Luncheon
French Lamb Chops
Peas Mashed Potatoes
Cornstarch Pudding
Children's Supper
Celery stuffed with
Cream Cheese
Beets Applesauce
Milk
Dinner
Pepper Pot Soup
Pork Loin, AppleSauce
Il