A Pal of Muscadel

Unlike the hordes of grumpy halitosis sufferers on the High-Fat-No-Carb diet thumb-sucked by Tim Noakes, I don’t mind much for a bit of sweet. Especially when it comes to matters wine-ish.

Sweet wines are, after-all, closer and more naturally aligned to the grape than those fermented dry. The essence, the life-affirming plushness and the natural sugar-clad cloak of the grape remains untouched in wine’s sweet versions, bringing a sense of tremendous goodwill and satisfaction.

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Constantia is Sweet, my Bro

Sweet is, surely, no sin. So why is the South African wine industry not making a bigger noise about the irrefutable quality of our sweet wines?

The general standard of fortifieds such as Muscadel and Jerepigo is stupendous. Ditto Noble Late Harvest and Straw Wines. And Portugal’s dynamo Port family named Symington deem South Africa as the only country outside Portugal capable of crafting a decent Port-style wine.

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