The vinification of Greece is commonly imperfect. Most of its wines become vinegar in summer. Avoid, says a well-known guide-book, the wine of this country, which is generally acid and always impure.1 The best Greek wines are those of the islands Ithaca, Zante, Tenos, Samos, Thera (Santorin),1 and Cyprus. The white wine of Zante, called Verdea, resembles Madeira in flavour. The wine of Naxos is of considerable strength, and is greatly improved by age. A quantity of it, known as Vino Santo, is exported. Andros was sacred to Dionysus, and a tradition (Plin. ii. 103; xxxi. 13; Paus. vi. 26) says that for seven days during a festival of this god the waters of a certain fountain were changed to wine. The wine did no credit to the god, if it resembled that which this island at present produces. The "Nectar" of Morta is bitter and astringent. Dr. Charnock has recommended the Monthymet as a good mild wine, and the Ceconomos. A white wine, called "the wine of night" is supplied under the distinctive names of St. Elie and Calhste; the latter is the better.

1 Colonel Leake described the ordinary country wine as a villainous "tasting the vintage." - After Hasenclever.

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