To be called Champagne, the grapes used need to be grown in the Champagne region in France. Hence why the South African version of Champagne is rather known as Cap Classique. Using the exact same method - bubbly is made by creating a second fermentation in the bottle. The result? A sparkling wine that’s every bit as splendid, but at a fraction of French Champagne.
With summer and its festive celebrations on the way, now is the time to stock up on our homegrown bubbles. As an extremely versatile companion to a myriad of dishes (from breakfast to after-dinner desserts), just make sure your bubbly is served ice cold (below 10 degrees centigrade).
My top 5 picks of local Method Cap Classique:
1. Villiera Monro Brut 2009
Rich, creamy, yeasty nose, with a refreshing flavour on the middle palate, developing finesse and complexity on the aftertaste. Powerful and rich to drink now, but it will still continue to improve for up to 3 years. Look out for their new label from their 2010 vintage.
It exudes freshness and pure fruit on the nose by showcasing vibrant notes of Granny Smith apple, white blossom, candied lemon rind and white peach. It is lively on the palate, displaying finesse and complexity with a crisp acidity and subtle salinity.
Extremely fine mousse of delicate bubbles elegantly accompanies the glints of gold colour. This Blanc de Blancs will surprise you with its intensity of citrus and dry fruit aromas with hints of fresh hazelnut and white fruit. The complexity and surprisingly fresh finish of this Cuvèe makes this wine a great food wine.
Rich aromas of fresh lime and ripe apricot fruit on the nose. An exciting fine mousse with an explosion of tangerines on the palate. Great brioche and yeast complexity broaden the palate, leading to a long, elegant finish.
Delicate and generous bubbles with crisp aromas of lime blossom, fig and hints of bright mineral flavours. Vibrant and supple upon entry with rounded and expressive flavours of pear and brioche lending to a lingering finish.
“Come quickly. I’m tasting stars!”
These words were famously uttered by Dom Pierre Perignon (1639-1715), but despite often being credited as the ‘father of champagne’ the truth is that there is documented evidence that show the first sparkling wine intentionally produced was by an English physician and scientist named Christopher Merret in 1662. But try telling any Frenchman that an Englishman is the real ‘father of champagne’ and you’ll have to excuse his French!
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