A treatise on the origin, nature, and varieties of wine : being a complete manual of viticulture and oenology / by J.L.W. Thudichum and August Dupre.

  • Johann Ludwig Wilhelm Thudichum
Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the origin, nature, and varieties of wine : being a complete manual of viticulture and oenology / by J.L.W. Thudichum and August Dupre. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    xxm.] WINES OF THE TURKISH ISLANDS. duces upwards of 40,000 barils of red wines of the fifth class ; also some white muscats. Zante produces dry and sweet wines, amongst the latter a liqueur wine made from currant grapes, called Jenerodi. Thiaki (Ithaca) produces more than 6,000 barils of currants, and Santa Maura is said to produce more than 50,000 barils annually. All wines made in the Ionian Islands are plastered. WINES OF THE TURKISH ISLANDS. Candia (ancient Crete) produced formerly a kind of Malvasia wine, of which the quantity produced annually at the end of the sixteenth century is stated by A. Baccius (Naturalis Vinorum Historia ; Romae, 1696, fol. p. 331) to have amounted to 200,000 barils. The wines produced there at the present time are red and white ; some muscats do not bear transport. In a ruined monastery, Arcadi, are fine cellars, now disused. The principal vineyards are near Kanea, Kisamos, Spacchia, and Kandia. Rhodes produces sweet and luscious wines from vines, some of which bear grapes of the size of plums. Here, as in Malaga, three harvests are possible. Cyprus.—The vineyards of Cyprus are on the slopes of hills covered with flinty stones and a blackish earth, mixed with veins of ochre. The prevailing vine is the Cipro, already described above; it is mostly cultivated on the soil, without the aid of stakes. The wines produced are of three classes. The first class consists of the wines of the Commandery of the Knights Templars, and is made in the vineyards near Paphos, in the district of Orni. It is fermented and matured in about 40,000 earthenware vessels of the ancient shape of amphora, of which each holds from ten to twelve litres. The wine is of a dull red colour, and becomes tawny by age, or of a golden yellow, a little sweet, with an astringent bytaste, fiery, of great and peculiar flavour, and a fine bouquet, reminding of bitter almonds, supposed to be imparted to a certain extent by extraneous spices. The second class wines arc sweet muscats, of which the best arc made at Arnodos. The third class are the common wines, which