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Nothing beats a bit of bubbly

SIPPING PRETTY: Jeanri-Tine van Zyl, Tshepang Molisana, Ingrid Jones and Lucille Botha at the Pongrácz 25th anniversary at De Waterkant’s CAAM Gallery. Pic: Supplied. © Unknown
SIPPING PRETTY: Jeanri-Tine van Zyl, Tshepang Molisana, Ingrid Jones and Lucille Botha at the Pongrácz 25th anniversary at De Waterkant’s CAAM Gallery. Pic: Supplied. © Unknown

For many years champagne has enjoyed unrivalled popularity as the ultimate bubbly of choice, as well as the special preserve of the rich and famous.

Along with caviar, the French bubbly has epitomised the finer things to aspire to when success knocks at the door and opens up a new world of dreams.

But champagne's primacy in the world of bubbly is now facing a strong challenge from new wine-making nations such as Chile, Australia and South Africa - all credibly claiming their space in this genre with sparkling wines of impressive quality.

It comes as no surprise therefore that SA sparkling wines made in the same champagne tradition have grabbed the attention of the world in recent years, winning top awards in some international competitions ahead of French offerings.

Because the French are finicky about the use of the term champagne to refer to bubblies outside France, South Africa uses the term Méthode Cap Classique for sparkling wines made in the French tradition.

South African sparkling wines are now exported to many overseas countries such as England, China and the US. In Africa, Nigeria holds the unassailable distinction of being a demanding importer of French bubbly and recently of SA sparkling wines.

Leading the charge to Nigeria is Pongrácz, SA's leading Méthode Cap Classique with sales to the West African country growing 50% in the past few years.

Pongrácz recently celebrated its 25th anniversary after making its debut in the local market in 1990. It was crafted in honour of the pioneering work of legendary viticulturist Desiderius Pongrácz. The bubbly consists of two noble grape varieties, Pinot Noir and Chardonnay, which Pongrácz helped to establish in the Cape during his tenure as a viticulturist.

The anniversary celebration was marked with creative food pairings in the trendy De Waterkant's CAAM Gallery in Cape Town, prepared by chef Steffen Olivier.

Pongrácz Brut has won many awards since its inception. And the addition in 2002 of Pongrácz Desiderius, a blend of the fine grapes from the cultivars make the bubbly, raised the bar for the local sparkling wines.

In 2009, Pongrácz Brut Rosé was also introduced in keeping with the popularity of pink wines.

This week Olivier had to dig deep into his creative resources to devise dishes that would complement the three sparkling wines for the anniversary - Pongrácz Brut Rosé, Brut and Desiderius. Behind the success of the trio is winemaker Elunda Basson, who is also responsible for the JC Le Roux range.

For the Pongrácz Rosé, Olivier churned out a delicious sous-vide duck and wild mushroom with a dash of kale salt and a hint of truffle.

For Desiderius, the chef chose a pairing of dessert consisting of a lacing of ginger and ice cream.

Olivier said such nuances delighted senses when paired with citrus fanciers and burnt orange.

There is no doubt that Pongrácz proudly carries South Africa's flag in the 49 overseas countries in which it is currently sold.

EVENTS OF THE WEEK

The Sanlam Handmade Contemporary Fair opens at Hyde Park Corner in Sandton tomorrow night and ends on Sunday.

 SA's Bierfest is back for its fourth season at Montecasino in Fourways, Johannesburg, from tomorrow until Sunday.

SPEAK LIKE A PRO

ASSEMBLAGE is a French term referring to base wines that make the final sparkling wine.

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