South African sparkling wines

Spektakulärer Blick auf ein von der Sonne beschienenes Bergmassiv in Südafrika mit saftig grünen Weinfeldern davor

Sparkling South Africa - Bubbly is not a new trend, by now it belongs to the good tone

The first foundations were laid in 1688 when the first Huguenots brought with them all their knowledge of viticulture and of course their expertise in the production of French champagne. It took quite a while before the first sparkling wines were pressed, but sparkling wines have been produced in the Cape for almost 50 years. Since 1978 also after the method Champenoise or also method Traditional as this method is also called. The first sparkling wine according to the Méthode Cap Classique (also Methode Champenoise) was produced by Simonsig in Stellenbosch with the name "Kaapse Vonkel", which means "Stars of the Cape" in 1978. South Africa has made amazing achievements in its 40 years of Méthode Cap Classique development. The new, modern family of sparkling wines in Europe has also changed, in every way.

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Champagne: the protected designation

Only champagne originating in France, from the Champagne region, may be called champagne (name protection). New sparkling wine families have developed in Italy, Germany, Spain, and even France. The selection/variety and the different production methods are so diverse that it is difficult to keep track of them all. You need to acquire a little specialist knowledge to understand the finer points and not lose track. Prosecco, Spumante, Cava, Corpinnat, Petilante, Cremant, Sekt, and Pet Nat, to name but a few. In South Africa, however, we count three variants in the main category of sparkling wines. The first two are bottle fermentations, i.e., with a second fermentation in the bottle, according to the Champenoise method/traditional method, as in Champagne.

The distinguishing features always relate to the length of bottle fermentation. A French champagne must be aged in the bottle for at least 15 months. Only then is it a champagne. In South Africa, it is 9 months until the end of 2020. From 2021, it will be 12 months (vintage). If the bottle maturation is less than 9(12) months, the sparkling wine may not be labeled as MCC. The third option for sparkling wine production is that of a conventional sparkling wine using carbon dioxide in steel tanks. Not organically produced, but initiated with a pump. In South Africa, all sparkling wines are called “bubbly.” MCC / Méthode Cap Classique for the méthode champenoise as well as sparkling wine, which is called sparkling wine.

MCCs from the Cape wine region enchant like champagne with their freshness and citrus notes. Almond and biscuit nuances are present in many mature Méthode Cap Classiques and round off the finely sparkling, velvety mouthfeel. Light straw tones, golden yellow colors, and, in the case of rosé MCCs, often a pale salmon color are also captivating. Considering the price, MCCs have enormous potential and offer incredible value for money. However, the last five years have shown that a steady price increase is unstoppable. The quality from the small boutique wineries, many of which still only produce 2,000–9,000 bottles, is simply too good. Try it – even die-hard champagne lovers will not be disappointed.

Cap Classique method – To be or not to be

The three main grape varieties used in French champagne are Pinot Noir, Chardonnay, and Petit Meunier. Each grape variety has its own authentic, personal touch and characteristics. This is what gives traditional champagne its world-famous taste. Pinot Meunier stands for fruitiness and richness, Pinot Noir for structure and depth, and Chardonnay helps champagne with its robustness and gives it maturity and elegance. The grape varieties used for a South African MCC are: Pinot Noir, Pinot Meunier, Chardonnay, Chenin Blanc, Sauvignon Blanc, and even Riesling. The average maturation period for an MCC is between 10 and 36 months. However, 4-7 years is no longer uncommon for some vintages.

What is so special about mature Méthode Cap Classique or vintage champagne in general?

You can see, smell, and taste the difference. Any champagne lover will confirm this! It is the premier class of champagne—the longer it spends on the lees (second fermentation in the bottle), the more honey, brioche, almond, and nut aromas we can detect. It is always amazing that an MCC, even after many years of storage, performs sparklingly and effervescently in the glass. A fine play of millions of tiny bubbles. To be or not to be—you have to try it to judge for yourself. There is always a reason to celebrate, even if it is just curiosity.

Sparkling wines for every occasion

Rosé MCCs are currently very popular. They have a beautiful color and fresh fruit notes of strawberries and raspberries, as well as lower acidity. This makes them a versatile accompaniment to food. The possible uses of MCCs and sparkling wines have become more diverse. They are not only served as an aperitif or with starters, but entire menus are now tailored to them. Served with dessert or a cheese platter, they meet many expectations with flying colors. The flavor nuances of the various sparkling wines produced using the traditional method/Méthode Cap Classique go well with any type of dessert.

MCC's Rose Enjoyment Recommendations:

MCC's rose wine pairing recommendations: Mild soft cheeses such as sheep's cheese, fresh goat's cheese, sushi, fish dishes, seafood, bruschetta, smoked salmon, poultry with creamy sauces, beef fillet, panna cotta with berry sauces, etc.

MCC rosé from our shop:
- Kleine Zalze MCC Brut Rosé
- Colmant Cap Classique Brut Rosé
- Simonsig “Kaapse Vonkel“
- MCC Brut Rosé Graham Beck Cape Classique Brut Rosé
- Boschendal MCC Brut Rosé
- Close Malverne “Ellie“
- MCC Rosé 2016 Silverthorn MCC “The Genie“
- Brut Rosé Bon Courage “Jacques Bruere“Cuvée Rosé Brut
- MCC Brut Rosé Waterkloof “Astraeus“
- MCC Brut Rosé Christina Van Loveren

The fruity character of a white MCC has a long-lasting sparkling introduction of fresh citrus fruits, apple, and melon. Not as fruity as an MCC Rosé, but with lasting nuances of almonds and brioche when it has been aged longer in the bottle.

The grape variety used for a “white” Méthode Cap Classique is either Chardonnay or a Chardonnay/Pinot Noir blend. Care is taken to remove the red skin of the Pinot Noir grape before fermentation. Sometimes a combination of more than two grape varieties is used—there are no legal restrictions. Good serving suggestions include dishes with a high fat content such as duck, meat dishes, spicy cheeses, and mature Brie. Of course, oysters, caviar, and sushi are also excellent choices. Thanks to its pleasant acidity and robust body, it also pairs very well with desserts. Panna cotta, chocolate mousse, tarts, and cakes balance very well with a Chardonnay MCC.

MCCs in our shop:
- Graham Beck Méthode Cap Classique Brut
- Benguela Cove Cuvée 58 MCC
- Simonsig Kaapse Vonkel Brut MCC 2017
- Simonsig Kaapse Vonkel Brut MCC 2018
- Colmant Cap Classique Brut Reserve
- Colmant Cap Classique Brut Chardonnay

- Gabrielskloof Madame Lucy’s MCC 2018
- Boschendal Pinot Noir Chardonnay Brut
- Kleine Zalze MCC Brut
- Quoin Rock MCC Brut 2013
- Babylonstoren Sprankel MCC Brut 2013
- Thelema MCC 2015
- Christina Van Loveren MCC Brut
- Waterkloof Astraeus MCC Brut
- Avondale MCC Amilla Blanc de Blancs Brut 2011
- Colmant MCC Brut Plaisir
- Morgenzon Chenin Blanc MCC Brut
- Benguela Cove Joie de vivre MCC Brut 2014
- Pongracz MCC - Morison Miss Molly Bubbly
- De Morgenzon Chenin Blanc MCC Brut
- Benguela Cove Joie de vivre MCC Brut 2014

The sparkling wine category in our store:
- Close Malverne Sparkling Brut- dry
- Van Loveren Four Cousins – semi-dry
- Van Loveren Four Cousins Rosé – sweet
- Van Loveren Chardonnay Pinot Noir- semi-dry
- Van Loveren Demi-sec Sparkling-semi-dry