MDMD(5): Constantia Wine

[Michel Ryckx]

"[. . .]Constantia wines with the sole purpose of getting drunk" (70.19)

This is from a book I found here in the Antwerp library.  I already
brought it back and forgot to note the exact references.  It was in
French, but nevertheless, sorry.

The South Africa wine producing regions have a very moderate and stable
climate, ideal for producing wines.  The first vines were imported
around 1659, but it was only in 1685 that Simon Van der Stel, at the
time the Dutch Gouvernour for the V.O.C., was granted land to have
planted about 100,000 vines.  He named the region Constantia, its heart
being called Klein Constantia (Small Constantia).  The vine variety was
a Muscat (to be exact, the Alexandria muscat, nowadays hardly used);
this means the wines were sweet.  It became very popular at the end of
18th -- beginning 19th century throughout Europe and was considered to
be a fine alternative for Yquem (which I do not believe, for THAT is a
really unique wine, though too expensive), Tokay, and Madeira (nowadays
hardly drunk, but used mainly in the kitchen, the classic being 'ox-tail
clair au vin de madeire').

Since French Huguenots came to the Cape, viniculture developed quickly.
(by the way: the many French names still in use in SA were 'imported' at
the time).  They began viniculture in 'Franshoek', the French corner.

The overall quality is: good table wines, not more, not less. (one may
compare it to most Californian wines: they use too much of the
Chardonnay variety).  Being from a wine drinking family, I must admit
I've never drunk a real good red wine from the region; and I once had a
very, very bad experience with a Southafrican mock-sherry.  The main
problem with wines from the Cape is that there are no microclimates,
which is necessary to give a wine its distinct character.

It is the Fall of 1761.  The récolte just finished; new wine on the
market.  Their hang-overs must have been horrible (the new beaujolais
arriving now: stay away from it)

Michel.