If you love wine but can’t distinguish between champagne and bubbly, then read on as John Woodward, founder of the TOPS at SPAR Wine Show explains all you need to know about your glass of bubbles.
Bubbles are steeped in history
The tradition of celebrating with bubbly is historically associated with luxury and the parties of the royal courts, where the expensive beverage was viewed as a status symbol. Visually, bubbly delivers in every way, since it overflows in abundance and joy with its tiny bubbles rising to the occasion. Sparkling wine around the world is now neither overly sweet, has big bubbles or appears cloudy.
Wine-making in South Africa dates back over 300 years to 1659.
Our wine-makers know a thing or two about producing world-class cultivars from thriving vineyards. South African wine-makers use two methods for producing sparkling wines and to distinguish between them, wines made using the Champagne method are labelled as Methodé Cap Classique (or MCC) and the other as Sparkling Wine. This method was first used by a wine-maker in Stellenbosch in 1971, making it the first bottle of sparkling wine ever produced in a South African cellar.
How to drink bubbly:
It must be served and drank icy cold. Never yank the cork out and remember that elegance is key. What you’re looking for is a soft pop, which preserves the bubbles. Only remove the wire caging when you are ready to pour. Pressure may have built up inside the bottle, which could force the cork out too quickly. Always tilt your glass when pouring bubbly and hold the glass by the stem to keep it cold. It’s fashionable to enjoy bubbly with classic canapés such as oysters, cheese and strawberries.
Try until you find your taste
With more than 150 bubbly producers countrywide, it’s easy to become overwhelmed when choosing your favourite. So, to find out what you like best, get tasting and you can do that at this year’s TOPS at Spar Wine Show, which takes place between 4th and 6th June at Suncoast.
