Vin De Constance 1997
 

There was a dessert wine in my wine store from South Africa that the wine
person recommended...I bought a couple bottles to try.

Does anyone here know if this is one that should be served slightly chilled
and is this one to serve with Foie Gras?

Salut/Hi Richard Neidich,

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

>There was a dessert wine in my wine store from South Africa that the wine
>person recommended...I bought a couple bottles to try.
>
>Does anyone here know if this is one that should be served slightly chilled
>and is this one to serve with Foie Gras?

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.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Salut/Hi Richard Neidich,

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

>There was a dessert wine in my wine store from South Africa that the wine
>person recommended...I bought a couple bottles to try.
>
>Does anyone here know if this is one that should be served slightly chilled
>and is this one to serve with Foie Gras?

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.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

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:-

>Does anyone here know if this is one that should be served slightly chilled
>and is this one to serve with Foie Gras?

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

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

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:-

>Does anyone here know if this is one that should be served slightly chilled
>and is this one to serve with Foie Gras?

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

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

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.

"Ian Hoare" > wrote in message
...
> 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:-
>
>>Does anyone here know if this is one that should be served slightly
>>chilled
>>and is this one to serve with Foie Gras?
>
> I meant to say, of course, that I'd never tasted a 20th century
> Konstantia.
>
> --
> All the Best
> Ian Hoare
> http://www.souvigne.com
> mailbox full to avoid spam. try me at website

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.

"Ian Hoare" > wrote in message
...
> 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:-
>
>>Does anyone here know if this is one that should be served slightly
>>chilled
>>and is this one to serve with Foie Gras?
>
> I meant to say, of course, that I'd never tasted a 20th century
> Konstantia.
>
> --
> All the Best
> Ian Hoare
> http://www.souvigne.com
> mailbox full to avoid spam. try me at website

Salut/Hi Richard Neidich,

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

>I did not realize that they kept 200 years

Yup.

>...or are you that old?
Only in the morning.

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

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

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Salut/Hi Richard Neidich,

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

>I did not realize that they kept 200 years

Yup.

>...or are you that old?
Only in the morning.

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

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

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

"Richard Neidich" wrote in message

> There was a dessert wine in my wine store from South Africa
> that the wine person recommended...

> I bought a couple bottles to try.
>
> Does anyone here know if this is one that should be served slightly
chilled
> and is this one to serve with Foie Gras?

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.

--

st.helier

"Richard Neidich" wrote in message

> There was a dessert wine in my wine store from South Africa
> that the wine person recommended...

> I bought a couple bottles to try.
>
> Does anyone here know if this is one that should be served slightly
chilled
> and is this one to serve with Foie Gras?

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.

--

st.helier

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

dick
"st.helier" > wrote in message
news:1095988209.824834@ftpsrv1...
> "Richard Neidich" wrote in message
>
>> There was a dessert wine in my wine store from South Africa
>> that the wine person recommended...
>
>> I bought a couple bottles to try.
>>
>> Does anyone here know if this is one that should be served slightly
> chilled
>> and is this one to serve with Foie Gras?
>
> 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.
>
> --
>
> st.helier
>
>

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

dick
"st.helier" > wrote in message
news:1095988209.824834@ftpsrv1...
> "Richard Neidich" wrote in message
>
>> There was a dessert wine in my wine store from South Africa
>> that the wine person recommended...
>
>> I bought a couple bottles to try.
>>
>> Does anyone here know if this is one that should be served slightly
> chilled
>> and is this one to serve with Foie Gras?
>
> 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.
>
> --
>
> st.helier
>
>

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
1791 or 1809). A few bottles appeared on London auction many years ago,
and a bottle or two made their way to US auctions. I have not seen
classic Constantia offered at auction in a long time. It is one of the
old classic wines that is most difficult to obtain. As might be
expected, M. Broadbent has tasted a few examples. I gather that he liked
it, but that old Tokaji Essencia is more likely to please him more.

My mailbox is always full to avoid spam. To contact me, erase
from my email address. Then add . I do not
check this box every day, so post if you need a quick response.

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
1791 or 1809). A few bottles appeared on London auction many years ago,
and a bottle or two made their way to US auctions. I have not seen
classic Constantia offered at auction in a long time. It is one of the
old classic wines that is most difficult to obtain. As might be
expected, M. Broadbent has tasted a few examples. I gather that he liked
it, but that old Tokaji Essencia is more likely to please him more.

My mailbox is always full to avoid spam. To contact me, erase
from my email address. Then add . I do not
check this box every day, so post if you need a quick response.

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

Yves
"Richard Neidich" > wrote in message
link.net...
> There was a dessert wine in my wine store from South Africa that the wine
> person recommended...I bought a couple bottles to try.
>
> Does anyone here know if this is one that should be served slightly
chilled
> and is this one to serve with Foie Gras?
>
>

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

>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.

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.