_Kahetia_ is a wine produced in a district of that name, east of Tiflis. It is of two descriptions, red and white, and is much esteemed throughout Transcaucasia. As it is kept in skins made tight with naphtha, it has generally a slight taste of leather and petroleum. _Gumbrinskoé_ is a sweet wine grown in the Gumbri district of the Caucasus. _Donskoé Champanskoé_, the champagne of the Don, is said by Dr. Charnock to be a very good wine, and better than many sorts drunk in Britain. Russian wines generally, as those of many other countries, are largely diluted, and, like the majority of Greek wines, do not improve by keeping. SICILY. A thousand years before Christ, says Mr. Simmonds, districts of Sicily were famous for wine. The coins of Naxos (500 B.C.) bear the head of Bacchus on the obverse, on the reverse Pan, or a bunch of grapes. Of Sicilian wines, the light amber or brown wine of _Marsala_ is best known. There is Ingham’s L.P., and Woodhouse’s; there is also the Old Brown. The Faro is perhaps the strongest wine of Sicily. The wine of Terre Forte is made near Etna, in some vineyards of Benedictine monks. Marsala, as we know it, is generally adulterated, or fortified, to use a more technical term. Even the “Virgin” has not escaped this common lot of wines. Much Marsala is indeed sold as Marsala, but much more is sold as Sherry. The wine of _Taormina_ has the classic taste of pitch. Augusta produces a wine with a strong flavour of violets. This to some palates is the most agreeable wine drank in Sicily or elsewhere. The _Del Bosco_ of Catania, and the _Borgetto_ have been both recommended by the subtle taste of Dr. Charnock. A dry wine called _Vin de Succo_ is made about ten miles from Palermo. The wine of Syracuse somewhat resembles _Chablis_. SPAIN.