SA bubblies rocket to worldwide popularity

WE SPOKE to Pieter Ferreira, cellarmaster at Graham Beck, who will be at The Bubbly Festival in Hyde Park from

May 18 to 20.

Local and international consumers just can’t get enough of South Africa’s fastest growing wine category.

Méthode Cap Classique is the South African version of champagne, with the bubbly made using the bottle fermented process used by the French.

When the appellation MCC was started in this country, back in 1992, there were 14 sparkling wine producers in South Africa. Today, there are 220 producers with some 300 MCC labels on the market.

One of the best-known makers is Pieter Ferreira, cellarmaster at Graham Beck, who is so well known for making delicious bubblies that he’s affectionately known as ‘Bubbles’ Ferreira.

Why do you believe there has been this huge surge in the popularity of South African sparkling wines and MCCS?

“The beauty of MCC is that it is uniquely South African. It will forever remain the better alternative for those who don’t want to do champagne.

“There is a great amount of respect for champagne, but with our great weather and sunshine we will always provide great value. It is the most ‘underrated’ wine category in the wine world.”

Give us your favourite bubbly and food pairings?

“I believe that Mcc/bubbly is the most versatile wine for food pairing. There is no right or wrong any more. Bubbles have the ability to play the ‘enhancer’.” Brut Blend – oysters on the rocks (anytime)

Blanc de Blancs – fresh panseared fish with a beurre blanc sauce

Rosé – breast of duck (still moist and pink inside) with roasted vegetables

Matured MCC – cheese board (mainly hard cheeses)

The Bubbly

May 18- 20, 2018

Venue: The Park House of Events on 7 at Hyde Park Corner

Cost: R380 per person, which includes a glass and 10 tasting tickets. Booking: www. webtickets.co.za Festival: