The French have intimidated the world into believing Champagne is an exclusively French delicacy. Only the Americans say nonsense and sometimes call theirs Champagne. In South Africa we bend the knee to the French. The official Cape designation for the same techniques that produce Champagne is Method Cap Classique (MCC). Same thing – if the (second) fermentation occurs in bottle to capture the bubbles and it is made from Chardonnay and/or Pinot Noir grapes (sometimes Pinot Meunier is a third party).
The finest French Champagne – the least successfully imitated wine in the world – has no equal. But any respectable fizz provides a quicker and lighter, palate-cleansing lift than still wine. Fine, small, busy mousse are a must for good “Champagne”. Nothing worse than big, coarse, lazy bubbles.
Ross Gower Pinot Noir Brut: made exclusively from red pinot noir grapes, grown at the Gower Elgin property. Flavours of cherries. Dry and crisp and a touch more substantial than most. A celebratory wine, it teams well with savoury dishes, specially fish and chicken with spicy sauces and trimmings.
Dry White blend – Cloof The Very Vivacious Viognier: Darling is the fashionable West Coast maritime region and Cloof is a cheerful, rowdy events-staging, winery. This Viognier, a French variety, relatively new to the Cape, is lighter than most, and rather unusual – dry but with hints of peaches and apricots. Good as an aperitif, too. Went superbly with our starter, the Iced Avo Espresso.
Sauvignon Blanc: The Berrio, Flagstone Winery, near Agulhas: Always a fine expression of pungent sauvignon, but nicely balanced acidity, fruit and alcohol. Good with any seafood curry, butter chicken, and briyani.
Dry Red blend – Edgbaston: The Berry Box. Well timed ripe harvesting have captured plummy red fruits – blackcurrants, cherries etc, with lively tannins and acidity for gutsy substance. Excellent with lamb, carries on nicely to the cheese course, and very well-priced.
De Krans Tawny ‘Port’ NV (Non Vintage): The Nel family at Calitzdorp are steeped – not quite literally, though sometimes nearly – in all things authentically port, know Portugal’s Duoro valley (home of Ports) like the back of their hands, use the same grape varieties and techniques. This is their smooth, lighter style, from many types (Ruby, Vintage etc,); nutty and spicy-fruity. Matured in small barrels for eight years! Hence the lighter colour, but still solid kick. Great with cheeses, fruit, chocolate, desserts in general. Coffee. Even cigars.
All these wines are on the Simbithi Country Club and Wine Gallery wine list, chosen by John Platter.