| st.helier |
"Dan the Man" wrote in message
> The local state-owned store only had one make of Rutherglen Muscat
> in stock - Stanton & Killeen (US$26.99/500 ml); I decided to try R L
> Buller & Son's Premium Fine Tokay Victoria (only US$11.49/375 ml)
> instead. Very pleasing, raisiny taste with a port-like nose, which
> makes me wonder if the S & K would REALLY knock my socks off!
> Time to start saving my pennies, I guess. Thanks for the eye-opener.
Until quite recently, the word "Liqueur" was used to describe these wines
(although the winemakers of Rutherglen now ban the use of Liqueur) - whereas
the wines are true "Fortified Wines"
Following harvest and crushing etc; fermenation is usually stopped after
only one or two days, by fortifying to 18-22%
The wine is stored in oak, in uninsulated "tin sheds" in the extreme heat of
the Australian summer, where temperatures inside can reach upwards of 50degr
C.
In fact, a couple of winemakers (Campbell's among them) use a solera system;
and blend quite a range of vintages into the finished wines.
Apart from the continued use of "Tokay" to describe the wine made from
Muscadelle, there exists a complicated classification for Rutherglen Muscats
and "Tokays"
The foundation (basic) style is simply called "Rutherglen Muscat"
The next step up (in quality and price - of course) is "Classic Muscat" -
made from more selected parcels.
The third classification is "Grand Muscat" - a mature style with great
depth.
The top of the scale is "Rare Muscat" - the richest style with intense fruit
and aged ranchio flavours. Campbell's "Merchant Prince" Rare Muscat
contains some material over 50 years old in the blend.
"Rare Muscat" is *very* expensive - I have tried Merchant Prince - but we
were given a bottle by the winemaker during a visit a few years ago - and, I
guess, if I was wearing sox, they may have indeed, been knocked off !!!!
:-))
So, perhaps the S&K wine may be a "Classic" thus commanding a higher price,
of indeed, the price reflects your loaded distribution system.
Go on; take a chance and save those pennies.
--
st.helier
(A NZer who doesn't hesitate to give Australia credit where it is due)
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| Swooper |
On Thu, 19 Aug 2004 14:43:54 +1200, "st.helier"
<nospam@thisaddress.4me> wrote:
>"Dan the Man" wrote in message
>> The local state-owned store only had one make of Rutherglen Muscat
>> in stock - Stanton & Killeen (US$26.99/500 ml); I decided to try R L
>> Buller & Son's Premium Fine Tokay Victoria (only US$11.49/375 ml)
>> instead. Very pleasing, raisiny taste with a port-like nose, which
>> makes me wonder if the S & K would REALLY knock my socks off!
>> Time to start saving my pennies, I guess. Thanks for the eye-opener.
>
>Until quite recently, the word "Liqueur" was used to describe these wines
>(although the winemakers of Rutherglen now ban the use of Liqueur) - whereas
>the wines are true "Fortified Wines"
>
>Following harvest and crushing etc; fermenation is usually stopped after
>only one or two days, by fortifying to 18-22%
>
>The wine is stored in oak, in uninsulated "tin sheds" in the extreme heat of
>the Australian summer, where temperatures inside can reach upwards of 50degr
>C.
>
>In fact, a couple of winemakers (Campbell's among them) use a solera system;
>and blend quite a range of vintages into the finished wines.
>
>Apart from the continued use of "Tokay" to describe the wine made from
>Muscadelle, there exists a complicated classification for Rutherglen Muscats
>and "Tokays"
>
>The foundation (basic) style is simply called "Rutherglen Muscat"
>
>The next step up (in quality and price - of course) is "Classic Muscat" -
>made from more selected parcels.
>
>The third classification is "Grand Muscat" - a mature style with great
>depth.
>
>The top of the scale is "Rare Muscat" - the richest style with intense fruit
>and aged ranchio flavours. Campbell's "Merchant Prince" Rare Muscat
>contains some material over 50 years old in the blend.
>
>"Rare Muscat" is *very* expensive - I have tried Merchant Prince - but we
>were given a bottle by the winemaker during a visit a few years ago - and, I
>guess, if I was wearing sox, they may have indeed, been knocked off !!!!
>:-))
Must be my day for memories. Years ago, my mother inadvertently
'gave' me a bottle of Merchant Prince, (she gave me a box full of
wines she had been given as gifts, as she did not like wine) . I told
her she should keep the MP. She replied "I don't like Ports love..
you take it". So I did.
Years later, at a function, I overheard her ordering a Muscat. I
asked her when did she acquire a taste for this. She said she always
assumed Muscat was just like those rotten Ports dad drank until she
discovered Morris' gift to Oz. To cut a long story short, I reminded
her of her 'gift' to me years before. I felt obliged next time I was
anywhere near Rutherglen, (OK, the car naturally detours anyway),
dropped into Cambell's and bought her a replacement bottle. $80.
That was 10 - 15 years ago.
Regards...Swooper
PS.... ahem... was it a Welsh bet? :>)
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| Dan the Man |
"st.helier" <nospam@thisaddress.4me> wrote in message news:<1092883484.745127@ftpsrv1>...
> "Dan the Man" wrote in message
> > The local state-owned store only had one make of Rutherglen Muscat
> > in stock - Stanton & Killeen (US$26.99/500 ml); I decided to try R L
> > Buller & Son's Premium Fine Tokay Victoria (only US$11.49/375 ml)
> > instead. Very pleasing, raisiny taste with a port-like nose, which
> > makes me wonder if the S & K would REALLY knock my socks off!
> > Time to start saving my pennies, I guess. Thanks for the eye-opener.
>
> Until quite recently, the word "Liqueur" was used to describe these wines
> (although the winemakers of Rutherglen now ban the use of Liqueur) - whereas
> the wines are true "Fortified Wines"
>
> Following harvest and crushing etc; fermenation is usually stopped after
> only one or two days, by fortifying to 18-22%
>
> The wine is stored in oak, in uninsulated "tin sheds" in the extreme heat of
> the Australian summer, where temperatures inside can reach upwards of 50degr
> C.
>
> In fact, a couple of winemakers (Campbell's among them) use a solera system;
> and blend quite a range of vintages into the finished wines.
>
Very interesting - the word "solera" is also on my bottle of Tokay but
I had no idea what it meant.
> Apart from the continued use of "Tokay" to describe the wine made from
> Muscadelle, there exists a complicated classification for Rutherglen Muscats
> and "Tokays"
>
> The foundation (basic) style is simply called "Rutherglen Muscat"
>
> The next step up (in quality and price - of course) is "Classic Muscat" -
> made from more selected parcels.
>
> The third classification is "Grand Muscat" - a mature style with great
> depth.
>
> The top of the scale is "Rare Muscat" - the richest style with intense fruit
> and aged ranchio flavours. Campbell's "Merchant Prince" Rare Muscat
> contains some material over 50 years old in the blend.
>
> "Rare Muscat" is *very* expensive - I have tried Merchant Prince - but we
> were given a bottle by the winemaker during a visit a few years ago - and, I
> guess, if I was wearing sox, they may have indeed, been knocked off !!!!
> :-))
>
> So, perhaps the S&K wine may be a "Classic" thus commanding a higher price,
> of indeed, the price reflects your loaded distribution system.
>
> Go on; take a chance and save those pennies.
All of these tiers of ranking Muscat make me think of the German
Pradikat system of ranking Rieslings(kabinett, spatlese, etc.) Thanks
for the background info. Now I know what I am looking at.
Unfortunately, the state store has an equally scanty selection of NZ
Sauvignon Blanc. Most are only available by special-order. :-(
Dan-O
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| st.helier |
"Dan the Man" wrote
>
> Very interesting - the word "solera" is also on my bottle of Tokay but
> I had no idea what it meant.
"Solera" is Spain's age-old blending and maturation system, used to maintain
quality and style consistency in the making of Sherry. It is a system based
on ranging various vintages in tiers, and drawing off wine for bottling,
then replacing it with wine from the next level, and so on, up through the
levels of the solera.
> > The foundation (basic) style is "Rutherglen Muscat"
> >
> > The next step up "Classic Muscat
> >
> > The third classification is "Grand Muscat"
> >
> > The top of the scale is "Rare Muscat" -
>
> All of these tiers of ranking Muscat make me think of the German
> Pradikat system of ranking Rieslings(kabinett, spatlese, etc.)
IIRC the difference is that a tasting panel made up of the Winemakers of
Rutherglen taste the wines in the upper categories, and agree as to whether
it can be called Grand or Rare etc.
I also must point out, that this classification applies only to the
fortified wines of Rutherglen.
Other Australian regions make "Liqueur Muscat" - and are not subject to the
same "rules"
And, unlike other countries where these rules are "Statutory" - these
quality grades are self-imposed and self-regulated in this very small
winemaking region.
--
st.helier
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