The 7 bubblies to drink this summer

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No other bottle can take you through the day quite as effortlessly – from brunch to midnight toasts. Here’s the Allan Mullins guide to the local and foreign bubbles that should fill your glass this summer

THE ANYTIME, ANYWHERE MCC

Silverthorn Green Man MCC Brut 2016

Producers John and Karen Loubser say this sparkling wine is a pure representation of their Robertson terroir, which you can experience in the crisp tartness and minerality.

DRINK IT WITH ceviche with a shaved fennel salad.

THE ORIGINAL SPANISH FIZZ

Codorniu Cuvée

Barcelona 1872 Cava Brut Rosé Non-vintage Cava is the name given to Spanish sparkling wines made using the Champagne method. The Cuvée Barcelona 1872 commemorates the year in which the first Cava was made in the Codorniu cellars. The traditional Cava grape, white Parellada, contributes pear and peach flavours, while Pinot Noir and Grenache add red berry fruitiness.

DRINK IT WITH tapas such as patatas bravas (potato wedges with a spicy aïoli), or even gazpacho.

THE DESSERT-FRIENDLY MCC

Graham Beck Bliss Demi Sec Non-Vintage

For those who don’t like their bubbly too dry, the Bliss is a demi-sec (from the French word demi for “half” and sec meaning “dry”). Ripe stone fruit aromas are underlined with butterscotch and praline notes, leading to a palate that’s filled with succulent summer berry and ripe apricots, with just enough sweetness to balance the fresh acidity.

DRINK IT WITH rich desserts such as tarte tatin.

THE LOW-ALCOHOL MCC

Villiera Méthode Cap Classique Light Brut Non-Vintage

The Grier family makes many fine still wines at their Stellenbosch farm, but their favourite buzzword remains Fizzytherapy – referring to their wide range of Méthode Cap Classique bubblies. With plenty of the flavours that MCC fans will love (white blossom, pear and green apple), plus a zesty, racy palate with crisp acidity and delicate fruitiness, it’s the ultimate low-alcohol, low-kilojoule fizz.

DRINK IT WITH smoked salmon, lettuce, avocado, fresh fruit and warm, crusty bread.

THE TRENDING PROSECCO

Astoria Luxury Prosecco DOC Non-Vintage

Over the past 10 years, Prosecco has become the sparkling wine to have in your glass. Why does it outsell Champagne? For a start, it’s less expensive and lighter, too (the second fermentation is done in large stainless steel tanks rather than in the bottle). The result is an easy-drinking fruity and  oral
bubbly, which also happens to be the mainstay of a Bellini.

DRINK IT WITH prosciutto-wrapped melon, sushi, seafood pasta or paella.

THE VERSATILE MCC

Steenberg 1682 Brut Chardonnay Non-Vintage

The Robertson grapes used in this blend originate from chalky vineyards planted on the banks of the Breede River, giving the wine a minerality and flavour spectrum that’s ideal for quality MCC. The nose has aromas of baked apple, fresh bread, some honey and a hint of citrus fruit, and the delicate palate charms with white peach succulence, lifted by a burst of tiny bubbles.

DRINK IT WITH beef tataki, a popular dish at Steenberg’s Bistro 1682, or to balance rich desserts such as bread-and-butter pudding.

THE FRENCH CHAMPERS

Naturally Veuve Clicquot Brut Non-Vintage

This Veuve now comes in an eco-friendly package (cheers to that!). The box, made from used grape skins, is recyclable, biodegradable and isothermic – it can keep your chilled bottle cool for up to two hours. Pinot Noir and Pinot Meunier ensure typical richness and depth, while Chardonnay adds elegance and a creamy mousse.

DRINK IT WITH poached oysters in a cream sauce, or prawn curry with a coconut-infused sauce.

Read now: The 9 rules of bubbly

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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