Like bubbles rising in a flute, Cap Classique is on the ascent. Here are the latest trends and why South Africans are loving it so much.

New Web Hosting Pioneer Emerges, Offering Affordable Hosting Solutions Coupled with…Not too long ago, we knew it as Methode Cap Classique, but after a strategic name update to strengthen its positioning and ease of recall, the Cap Classique category was reborn and has emerged stronger than ever.

Cap Classique is produced in the traditional method employed by the French, although it is not to be confused with Champagne, which hails only from the Champagne region in France. The two share a preference for the same types of grapes: most South African Cap Classique is made from a blend of chardonnay and Pinot noir; a minority of winemakers include Pinot Meunier; and then there are those who choose to make a Cap Classique from non-Champagne varieties like chenin blanc or even Shiraz.

The converse is true for Cap Classique, where local sales are on the rise, with slower penetration on the international front. There are exceptions, of course, with the odd brand having made substantial inroads into the export market. According to Ginette de Fleuriot, Vinimark’s Wine Education and Training Manager, ‘Demi-sec and nectar lend themselves to being served “on ice” or as a base for cocktails, and were developed in France in the hope of regaining that younger market. While the nectar range did not really work in France, it has worked in Africa.

One example is the use of clay amphoras, which have been part of winemaking since ancient times. These vessels are making a comeback thanks to the greater structural stability they create in the final product. Kleine Zalze is producing Cap Classique in terracotta amphoras imported from Italy, and Krone’s comparative offering, the unmistakably titled Amphora Blanc de Blancs, has notably been listed by the world’s best chef Massimo Bottura in his Gucci Osteria restaurant.

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