Vin De Constance 1997

Salut/Hi Richard Neidich,

le/on Thu, 23 Sep 2004 14:58:43 GMT, tu disais/you said:-

Sorry Dick, I don't know what a 21st century Konstantia is like. The only ones I've ever tasted were from the 18th century (admittedly, late 18th C). The wine was made from Muscat grapes and would have been better with an apricot tart than foie gras.

Hi Dick,

Oops, in my wish to make a smartarse reply, I failed to read your header properly.

le/on Thu, 23 Sep 2004 14:58:43 GMT, tu disais/you said:-

I meant to say, of course, that I'd never tasted a 20th century Konstantia.

I did not realize that they kept 200 years...or are you that old?

For an old French/Brit--Hungarian...you don't look 200 years of age...must be the good living.

Salut/Hi Richard Neidich,

le/on Thu, 23 Sep 2004 21:22:56 GMT, tu disais/you said:-

Yup.

Only in the morning.

No French, I just live there. I'm 50/50 Brit/Hungarian. AS for looking 200 years old!!

Hi Dick

I visited South Africa in both 1979 and 1985 - and visited Klein Constantia, which is only about 20 minutes out of Capetown, on both occasions.

On the first visit, apart from the stunning Cape Dutch architecture, it was quite apparent that the place was quite run down, and the wines available were very "ordinary"

Six years later, the place had changed hands and was in the midst of major changes - much replanting - a case of out with the old and in with the new.

For over 20 years I have been corresponding with a fellow rugby union player x wine enthusiast who tells me that Vin de Constance is a relatively recent recreation of the famed Constantia wines of the 18th/19th century, although I have not tried the wines myself.

This is a raisiny sweet, unfortified wine made from Muscat de Frontignan (muscat blanc a petits grains) - Parker gave the '97 93/100 but I would have thought that this may be a little too "nuts & raisins x christmas pudding" to suit foie gras IMNSHO of course.

Thanks...it sounds good and I bought a few bottles. Never saw it and love dessert wines. (Being Diabetic I only consumer 1 glass so I serve at dinner parties.)

Will try it with variety of foods...then serve at a party one night...

This place has interesting history. I found their web site.

Thanks

Apparently some of the classic Constantia can last nearly as long as Tokaji Essencia. However I doubt if the modern version is made in the same way as the classic which was at one time one of the most famous wines in the world. From what little I have found out, the best of the classic version was made from a mixture of several types of Muscat grapes to obtain the properties desired. Also it was made using "twisting" which required much very careful hand work. The stem of the grape cluster was twisted enough to nearly, but not quite, cut off flow of sap to the grape cluster. This resulted in extreme concenteation of sugar if done properly. I have a single bottle of Constantia (either

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Richard,

Vin de Constance is extremely concentrated and sweet (althoug there is some acidity to balance the sweetness). Basically, if you like Sauternes with your foie gras, you will like vin de constance as well. Instead, if you think (just as I do) that a too massively unctuous wine kills the flavour of the foie gras and does not leave a chance to to the wine that might accompany your main dish... well leave the VdC till the end of the meal, either with a dessert or sip it on its own as if favourably replaces a dessert.

Hope this helps

Le Thu, 23 Sep 2004 19:51:22 +0200, Ian Hoare écrivait:

Ian, still now the "vin de Constance" is made with Muscat de Frontignan.

Still now it's a very pretty wine and we enjoy to drink with ... nothing.