Switzerland.
Swiss wines are commonly consumed only in Switzerland. The best is produced in the Grisons, called Chiavenna, aromatic and white from the red grape. A white Malvasia of good quality is made in the Valais. It is luscious, as is Chiavenna. The Valais also furnishes red wines, made at La Marque and Coquempin in the district of Martigny. Schaffhausen gives plenty of red wine. The wine of blood[45] is manufactured at Basle. These wines are also known as those of the Hospital and St. Jaques. The red wines of Erlach, in Berne, are of a good quality. The red wine of Neufchâtel is equal to a third-class Burgundy. St. Gall produces tolerable wines. In the Valteline, the red wines are both good and durable, much resembling the aromatic wine of Southern France. These wines are remarkably luscious, and will, it is said, keep for a century. The largest amount of wine is produced by the Canton of Vaud. The wines of Cully and Désalés, near Lausanne, much resemble the dry wines of the Rhine.
APPLES FOR CIDER.