Tiny Bubbles: Exploring Méthode Cap Classique
Written by Erika Sato
Grapevines in Stellenbosch, South Africa — Photo by Matthieu Joannon on Unsplash
Almenkerk Wine Estate, South Africa — Photo by Simon Barber on Unsplash
Let’s talk Méthode Cap Classique (MCC) – or, sparkling wine from South Africa.
As it rounds into summer, sparkling wines are the perfect hot weather drink. Actually, they are pretty fantastic any time of the year. They are not only the perfect food wine but are also pretty good to just sip on their own. It’s almost a daily go-to, if you will.
Why would I start an article on bubbly with MCC, you might ask? Why not Champagne or Prosecco…Cava… All are much more famous. Why should we even pay attention to a sparkling wine from South Africa, of all places?
First of all, 2021 is the 50th Anniversary of Cap Classique. Secondly, it’s delicious.
As you know, you cannot call a sparkling wine “Champagne” unless it is from the Champagne region in France and made from the “allowable” grapes using the “traditional method” or “Méthode Champenoise”. The “traditional method” of producing sparkling wine refers to the method of undergoing second fermentation in the bottle. There are only a few regions known for producing traditional method sparkling wines – Champagne (and other “crémant”) from France, Cava from the Penedes region in Spain, and Franciacorta in northern Italy. And now, Cap Classique from South Africa.
MCC, or Méthode Cap Classique in South Africa, is so named as a nod to the “classic” method used in Champagne, as well as a joint nod to “The Cape” in South Africa and the type of closure used to seal the bottles (crown cap).
Let’s talk about South Africa for a minute. South Africa has been making wines for over 300 years, starting with the Dutch colonists who first brought European varietals to the country. South Africa has been producing wine, in one fashion or another, in different styles and different levels of quality throughout. However, it wasn’t until apartheid ended that the wine industry really started to bloom. South Africa today is producing high quality wines from grapes such as Syrah, Chenin Blanc, Cabernet Sauvignon, Sauvignon Blanc, Pinot Noir … the list goes on. The wine industry has undergone a renaissance of sorts, with wineries seeking out the prime locations to plant grapes, optimizing which grapes grow best where, using innovative ways to grow sustainably, as well as exploring different wine making techniques to best produce wines.
In other words, South Africa is a rapidly expanding region, producing exciting, world class wines. It has joined the international community of wine. In 2020, it was 8th in the world for wine production, at 4%. The winegrowing region in South Africa is concentrated mainly in the south-western tip, in the Western Cape. The climate is extremely varied, with hot, dry conditions inland and cool, windy conditions along the coast. The soils are also extremely varied, ranging from sandstone to shale and granite.
The majority of serious producers of MCC are members of the Cap Classique Producers Association (CCPA), established in 1992, both to establish “Cap Classique” as a term locally and internationally, and to improve the quality standards to further promote the brand. 2021 marks the 50th anniversary of an industry that was sparked by the first bottling of what is now called MCC in 1971 by winemaker Frans Malan (who brought the technique back from France), and released by Simonsig Estate in 1973. The wine was released under the name Kaapse Vonkel (Cape Sparkle), and thus began the revolution. There are now more than 10 million bottles produced annually, although quite a large proportion is consumed in the local markets and not exported.
Originally based on Chenin Blanc; today, the majority of Cap Classique is based on the classic Champagne varietals of Chardonnay, Pinot Noir and Pinot Meunier, although there are no expressly written standards for grape composition to be called MCC. However, to be called Cap Classique, the wines must age in bottle on the lees (sur lie) for a minimum of 12 months before disgorgement. This is similar to the requirements for Champagne, which must age for a minimum 12 months on lees (15 months total in bottle) for NV, but 3 years for vintage Champagne. This is important because it is the aging process that gives the “traditional method” sparkling wines their highly sought-after characteristics of “brioche” and creamy mouth feel.
Photo by Clarinta Subrata on Unsplash
Let’s also talk about the bubbles. A great Champagne will have multiple fast streams of tiny bubbles rising from different spots in the glass. These bubbles collect at the top of the glass to produce a delicate layer of bubbles called the “mousse”. The mousse should be light on the tongue and creamy in the mouth. In addition, it has been found that as the bubbles rise to the top of the glass and ‘pop’, they release little bursts of aroma – so, the more bubbles, the richer the aroma.
To quote the inimitable Don Ho:
“Tiny bubbles
In the wine
Make me happy
Make me feel fine”
Why am I spending so much time talking about Champagne? Because Champagne has been the standard by which so much sparkling wine is judged. There is little other wine that really compares. However, good Champagne also carries a pretty hefty price tag. With good reason. But it is sometimes not always cost effective for those of us who like to drink bubbly almost daily.
Don’t despair, there are other options - other sparkling wines that, perhaps are not necessarily the titans that a Champagne can be, but still credible, good expressions of the style. And with much lower impact on the budget.
To that end, check out the Boschendal Brut MCC. It’s an awesome bottle at about half to a third the price of a Champagne. If you want to understand why Champagne commands such a high price, try the Bruno Paillard Premiere Cuvee Extra Brut Champagne. Similar styles, but the Champagne displays more presence, more powerful elegance. The MCC, however, is no slouch in comparison, and shows quite well at a much lower price.
What am I drinking now?
Boschendal Brut MCC
Photo by George B. Catallo
A beautiful lemon yellow, with lots of fine bubbles. Aromas of brioche and biscotti goodness, lemon, green apple and orange peel that follow through on the palate. It has a creamy mouth feel with a delicate mousse. This is a medium-bodied, medium intensity wine with medium complexity and good length on the finish. 52% Chardonnay and 48% Pinot Noir. It is aged a minimum of 12 months on the lees and is Brut (0-12 g/L sugar in the dosage).
Bruno Paillard Premiere Cuvee Extra Brut Champagne.
Photo by George B. Catallo
Light yellow with silver reflections, and small, tight bubble streams. This has good intensity, with notes of green and yellow apple, with biscotti notes and a touch of minerality. Creamy mouth feel, with medium/medium plus body, medium plus complexity and medium plus intensity. Nice length on the finish. Made from a blend of Pinot Noir (45%), Chardonnay (33%) and Pinot Meunier (22%), part of which (20%) was in barrel for the first fermentation. This Champagne can have up to 50% reserve wine, and up to a blend of 25 vintages. Ageing is longer than the legal requirement; three years sur lie, then a minimum of another 5 months after disgorgement. This is Extra Brut (0-6 g/L sugar).
Statistics and (lots) more information can be found at:
MacNeil, K. (2015), The Wine Bible, Workman Publishing
Liem, P. (2017), Champagne: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region, Ten Speed Press
About the Author
While Erika may not be a Rochester native, she now calls the Flour City home. A Certified Sommelier and WSET level 3 certified, Erika spends her time thinking about the perfect food and wine pairings and finding the right wines for every situation. A self-professed “wine geek”, working at Parkway is the ideal match, as she can spend her time exploring different wine regions and less well-known grapes. She is also passionate about passing along her wine knowledge and enthusiasm for wine to others, and is excited to be able to put together educational and fun wine packs and seminars for our customers.
When not at the store, Erika spends her time practicing and playing music, and hopes to be out performing again soon. She has also been a sales representative and sommelier for a winery and judged numerous national and international wine competitions.