Hocks

From the town of Hochheim on the Marne the name Hock is derived; and is too generally applied to all German wines by us. The Hochheimer made near this town is very excellent, but the best wine is the Schloss-Johannesberger, made on Prince Metternich's estate. The "Steinberger " is sometimes said to rival the Johannesberger however.

Marcobrunner is another excellent Rhine wine. Rudesheimer and Niersteiner are delicate and free from acidity.

There are numerous Hocks of an inferior quality sold in England, varying in price from 18s. to 54s., or even higher.

Moselle

The Moselle wines are light and secondary to those of the Rhine and Marne. Moselle wines have lately become favourites with us. They will not keep as long as Rhine wine, but are very pleasant and wholesome. These light wines "are more refrigerant," says Mr. Henderson, "than any others, and are excellent for persons in low fevers, and when there is great nervous exhaustion".

The German wines are imported in bottles, generally in cases containing three dozen each.

Amongst rarer wines in the English cellar should be Tokay, a Hungarian wine, thick, rich, and expensive; Constantia, from Cape of Good Hope, a luscious wine; Lachrymae Christi, a Neapolitan wine, a rich sweet luscious red wine.

Mountain or old Malaga is little drunk now. It is a rich sweet wine.

The Hungarian wines have recently come into the English market with some success. There is a Hungarian Chablis sold very cheap, but we have no personal knowledge of it, and the red wines are said to be pleasant and good.

The Greek wines also have taken their place in England, and are said to be very good.

Of these the wines of Cyprus were once well-known in England. Cyprus of the Commandery is still valued. The age of Cyprus wine may be known by pouring it into a glass and observing whether oily particles adhere to the sides. It is often adulterated with sweet wines and perfume. Cold injures it; it should be placed before the fire in winter before drinking. Kephisia, when red, resembles claret rather, and is a good wine.

While Kephisia is a pleasant dry wine, Patras, when red, approaches the character of Burgundy.

Mont Hymet is also a pleasant wine.

The purchaser should taste these wines and judge for himself, however, as in these matters personal taste can alone decide.

The Spanish Catalan, red and white, is considered a good wine when it can be had pure, and is used in some of the hospitals. It is a spirituous red wine, warm and fruity. It is very cheap, and Kinloch's is, we believe, considered the be3t. These wines are infinitely preferable to the old cheap Cape wine, of which one now hears very little.

The Cape wines, except Constantia, are of a very inferior quality and now seldom purchased. Lisbon and Bucellas, once favourite wines, are now out of fashion.

Australia has sent us "Adelaide " wine; but as yet it is not in much vogue.

The tables of the higher classes have long been served with the light wines of France and the Rhine, port being seldom taken (except with cheese) or with the dessert, or on account of its known age and purity.