Re: Back from South America

"Richard Neidich" wrote in news: snipped-for-privacy@corp.supernews.com:

Gentlemen, in the Spoirit of Christmas (OK it is Boxing day for you today M'lord,) You are arguing at cross purposes.

Richard will note that St Helier was talking of the other product and vice versa

From the mid 1980s, Klein Constantia, now in private ownership, has produced a wine called Klein Constantia "Vin de Constance", said to be from the clone of Muscat de Frontignan propagated from vines, which in all likelihood came from the original stock used in Constantia 300 years before.

In 1974, the land and assets of Groot Constantia were vested into the control of the Groot Constantia Trust; but has relied on state funding to remain viable.

It too has been replanted and produces wine, Sauvignon Blanc based whites, and several reds - but also a wine called Groot Constantia "Constance" in the style of the original wines.

However, "Constance" has only been produced since 2003!

If the above review is even close to accurate, then it proves to me that the wine being sold as a sweet Constantia, Vin de Constance, or whatever they wish to call it, has about as much relation in quality to classic Constancia as near beer has to beer, although it may be a quite decent sweet wine. The estimate, "Drink 2003 - 2018", if accurate, tells it all. This likely would be be extended to a period of a 100 to several hundred years if we had a new wine made in the same way as classic Constantia. The price also likely would have to be close to that of a top German TBA to justify the extremely labor intensive methods, including "twisting", used to make best quality classic Constantia.

What do you mean by Twisting?

I explained twisting in an earlier post. This thread has become so long that it is difficult to keep up with all of the things that have been discussed in it, and sometimes some posts are not seen on some news readers. Thus I will copy a paragraph from an older post blow.

"Of course classic Constantia has not been made in the memory of any living person. From what I have read, it was made from a mix several varieties of Muscat grapes. One very important step in making the wine was "twisting". After the grapes became quite ripe, the stems of grape bunches were twisted to nearly, but not quite cut off flow of sap. This caused controlled drying of the grapes so that the juice became very concentrated in sugar but the grapes did not completely dry up into raisins. This likely required much skill and would be very expensive to do today, even if one knew exactly how."

There are many kinds of Muscat grapes, and they can taste and smell quite different. You soon find that out if you taste some of the single variety Muscat wines made in California today. Compare some of the Muscats made by Andrew Quady including their Black Muscat.

My favorite modern South African sweet white wine is Nederburg's Edelkeur. It is made from botrytis Chenin Blanc grapes, and the closest relative in Europe would be a very rich late harvest Loire. I have a few half bottles of their 1979, and it still is holding well. It is very sweet, but has enough acid to balance. I have yet to see a Chenin Blanc wine that does not have enough acid - the problem with this grape in many cooler areas is that it sometimes has too much acid for many tastes, especially when young and dry.