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Marie Claire (South Africa) - - PROMOTION -

The House of J.C. Le Roux has a wide se­lec­tion of el­e­gant MCCs crafted in the time-hon­oured French way, whereby the del­i­cate bub­bles are cre­ated and cap­tured in the bot­tle dur­ing a sec­ond fer­men­ta­tion stage.The wine is then left to ma­ture on the lees (spent yeast cells) to al­low the lay­ers of com­plex­ity to de­velop. Dur­ing this process, the sed­i­ment is coaxed into the neck of the bot­tle by reg­u­lar turn­ing, known as rid­dling or re­muage.The sed­i­ment is ex­pelled from the bot­tle when the bub­bly is ready to be corked and wired.This clas­sic prac­tice is called dé­gorge­ment by the French. South African sparkling wine made this way is known as Méthode Cap Clas­sique, as only the French ver­sion may be called Cham­pagne. Favourites with bub­bly lovers who en­joy MCC with a lightly off-dry taste, J.C. Le Roux La Val­lée and La Val­lée Rosé are crafted from the Pinot Noir grape, a clas­sic Cham­pagne va­ri­ety. Sparkling wines age best when kept at a cool tem­per­a­ture, so store your bot­tles in a dark cup­board, out of di­rect sun­light. One bot­tle of MCC is usu­ally suf­fi­cient for six peo­ple, but be sure to have a few ex­tra bot­tles if you are serv­ing it with food. MCC should be served cold at a drink­ing tem­per­a­ture of around 8°C.Take care not to pour the bub­bly long in ad­vance, to pre­vent all those lively bub­bles from es­cap­ing be­fore the first sip. J.C. Le Roux MCCs are ver­sa­tile and need not be limited to mak­ing toasts.The creamy, but­tery tones will trans­form any dish or af­ter­noon tea into a gourmet ex­pe­ri­ence.

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