If The
Population Of Cyprus Is About 200,000, The Maximum Wine-Crop Of
6,000,000 Okes Would Only Yield 30 Okes, Or 60 Ordinary Wine-Bottles, To
Each Person During The Year.
The local consumption is exceedingly small,
which can only be accounted for by the general poverty of the
population.
The exports are directed principally to the various ports of the Levant,
Constantinople, Smyrna, Alexandria, in addition to Trieste, and parts of
Southern Italy. Some of the dark wines are shipped to Marseilles, for
the well-known establishment at Cette, where they are used for mixing
with other wines. It should at once be understood that no quality of
Cyprus wines is suitable to the English market, as they are generally
shunned even by the English residing in the island, where their extreme
cheapness might tempt people into the bad taste of consuming them. At
the same time, these wines are well appreciated by the native
population, especially the dark astringent qualities.
The difficulty of introducing a new wine is well known to English
wine-merchants, and the mysteries of the trade would somewhat astonish
the innocent would-be connoisseur. There can be no doubt that the palate
must be educated to enjoy fine dry wines, precisely as the ear must be
instructed before it can appreciate classical music. There is a harmony
in the senses of hearing, smell, and taste which is the result of
civilised life; this may be right or wrong physically, as the nerves
become more delicate and sensitive, which may affect the brain more or
less directly.
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