When South Africa bottled its first sparkling wine made in the style of Champagne 45 years ago, it was unimaginable the local bubbly would develop in quality to the extent of being worthy of international acclaim.
Yet the past decade especially has demonstrated beyond doubt that local bubbly has greatly improved in quality, attracting the attention of many bubbly lovers across the world who enjoy it, not because it is a cheaper substitute to French offerings, but pretty much for offering great value for money and diversity.
Currently, South Africa is basking in the glory of a coup last year when Pongracz Desiderius Brut 2008 was voted one of "the Top 10 Best Sparkling Wines in the World" - alongside top Champagnes nogal - at the Effervescents du Monde in France, a competition for the world's best sparkling wines.
This was followed by another resounding success on an international platform - the naming of Avondale 2009 Armilla Blanc de Blanc sparkling wine as the best South African sparkling wine at the 2015 Champagne and Sparkling Wine World Championship. Armilla also received trophies for best Blanc de Blanc MCC and best organic sparkling wine.
Visiting Pretoria's Brooklyn Bubbles, an annual wine show that celebrates South Africa's finest bubbly, recently against this backdrop kindled a sense of awe and appreciation for local bubbly.
There is much to marvel at in the exacting process that goes into the making of sparkling wine, which involves two phases of fermentation - in a tank or barrel and ultimately in the bottle.
The whole exercise can take anything between 12 months and more than 10 years to complete - depending on the style envisaged by the winemaker.
A distinction must be made, though, between this kind of fine bubbly and the much cheaper sparkling wine, which is essentially a still wine and beverage - mostly sweet - that had carbon dioxide injected to it to give it a fizz.
A show like Brooklyn Bubbles is a snap guide to what an avid bubbly lover should be looking to drink in 2016 or which labels are creating a buzz .
Bubblies that proved most popular at the show included Bon Courage 2009 Jacques Bruére Blanc de Blanc, Bon Courage 2009 Jacques Bruére Brut Reserve , Le Lude Rosé and the 2011 Simonsig Cuvée Royale Blanc de Blanc .
The only French bubbly in the house, Veuve Clicquot, relished the distinction of being the only sparkling wine that could credibly claim the term Champagne, providing visitors something to compare local offerings to.
Tasters at the show, whose curiosity had been piqued by the line-up, wanted to know what the term MCC (Methodé Cap Classique) on the sparkling wine label stands for.
The term has been used by local winemakers to refer to sparkling wines in South Africa since 1992, all because the French object to the use of Champagne, which is a wine region in that country.
Methodé Champenoise is used by the French to refer to the classic method of making Champagne by creating a second fermentation in the bottle.
And what are different styles of sparkling wines?
The styles are brut (which is bone dry), sec (dry), demi-sec (semi-dry or semi-sweet) and doux (sweet).
EVENTS OF THE WEEK:
The annual FNB Eastern Cape Wine Show returns to Hemingways, East London, on Thursday and Friday next week.
Capetonians will have their usual feast of local wines at the Constantia Fresh Wine Festival at the Buitenverwachting wine estate tomorrow and Saturday.
SPEAK LIKE A PRO
Crémants is a term referring to sparkling wines produced in France, but outside the wine making region of Champagne.
Our bubbly is toast of world
When South Africa bottled its first sparkling wine made in the style of Champagne 45 years ago, it was unimaginable the local bubbly would develop in quality to the extent of being worthy of international acclaim.
Yet the past decade especially has demonstrated beyond doubt that local bubbly has greatly improved in quality, attracting the attention of many bubbly lovers across the world who enjoy it, not because it is a cheaper substitute to French offerings, but pretty much for offering great value for money and diversity.
Currently, South Africa is basking in the glory of a coup last year when Pongracz Desiderius Brut 2008 was voted one of "the Top 10 Best Sparkling Wines in the World" - alongside top Champagnes nogal - at the Effervescents du Monde in France, a competition for the world's best sparkling wines.
This was followed by another resounding success on an international platform - the naming of Avondale 2009 Armilla Blanc de Blanc sparkling wine as the best South African sparkling wine at the 2015 Champagne and Sparkling Wine World Championship. Armilla also received trophies for best Blanc de Blanc MCC and best organic sparkling wine.
Visiting Pretoria's Brooklyn Bubbles, an annual wine show that celebrates South Africa's finest bubbly, recently against this backdrop kindled a sense of awe and appreciation for local bubbly.
There is much to marvel at in the exacting process that goes into the making of sparkling wine, which involves two phases of fermentation - in a tank or barrel and ultimately in the bottle.
The whole exercise can take anything between 12 months and more than 10 years to complete - depending on the style envisaged by the winemaker.
A distinction must be made, though, between this kind of fine bubbly and the much cheaper sparkling wine, which is essentially a still wine and beverage - mostly sweet - that had carbon dioxide injected to it to give it a fizz.
A show like Brooklyn Bubbles is a snap guide to what an avid bubbly lover should be looking to drink in 2016 or which labels are creating a buzz .
Bubblies that proved most popular at the show included Bon Courage 2009 Jacques Bruére Blanc de Blanc, Bon Courage 2009 Jacques Bruére Brut Reserve , Le Lude Rosé and the 2011 Simonsig Cuvée Royale Blanc de Blanc .
The only French bubbly in the house, Veuve Clicquot, relished the distinction of being the only sparkling wine that could credibly claim the term Champagne, providing visitors something to compare local offerings to.
Tasters at the show, whose curiosity had been piqued by the line-up, wanted to know what the term MCC (Methodé Cap Classique) on the sparkling wine label stands for.
The term has been used by local winemakers to refer to sparkling wines in South Africa since 1992, all because the French object to the use of Champagne, which is a wine region in that country.
Methodé Champenoise is used by the French to refer to the classic method of making Champagne by creating a second fermentation in the bottle.
And what are different styles of sparkling wines?
The styles are brut (which is bone dry), sec (dry), demi-sec (semi-dry or semi-sweet) and doux (sweet).
EVENTS OF THE WEEK:
The annual FNB Eastern Cape Wine Show returns to Hemingways, East London, on Thursday and Friday next week.
Capetonians will have their usual feast of local wines at the Constantia Fresh Wine Festival at the Buitenverwachting wine estate tomorrow and Saturday.
SPEAK LIKE A PRO
Crémants is a term referring to sparkling wines produced in France, but outside the wine making region of Champagne.
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