Drunk!

Saturday 28^th August is the date for the first MCC and Champagne Festival in Dorp Street, Stellenbosch. R400 gets you unlimited tastings of 12 French Champagnes and 12 Boutique South African Methode Cap Classiques (hope they have good stocks of everything!) during the hours of 6pm till 9pm. In addition there will be a series of formal tastings hosted by Cape Winemaster, Alan Mullins and MCC Association Chairman, Jeff Grier from Villiera. Click here for more information on how to book – the entire event is limited to only 200 people and tickets are selling fast!

I chatted to Inke Gouws, one of the organisers of the festival and an importer of French Champagne.

Why have you decided to organize the Dorp Street MCC & Champagne Festival? 

In 1971 South Africa’s premier wine producing region, Stellenbosch, released the country’s first wine modelled on the famous sparkling wines of the Champagne region in France.  We felt that the time has come to bring Stellenbosch bubbly back to its home, and at the same time, offer consumers the opportunity to experience boutique French Champagne. 

You come from a great South African winemaking family – why did you choose to sell French champagne?

I’ve always loved all things French and after 18 months in Burgundy and Champagne, I felt that it was my calling to introduce South Africans to boutique French fizz.  My parents lived with us in France when we were very young and I’m sure that’s where the love affair with France started.

How do you think French champagne and Methode Cap Classiques compare?

I think that the local winemakers are doing an excellent job of expressing the true character of South Africa terroir in their sparkling wines, it is really amazing to see how MCC’s are just getting better and better every year.  For the time being though, French Champagne is still my drink of choice.

What’s your favourite MCC?

Graham Beck‘s Cuvée Clive – simply delicious!

What are the benefits to consumers in buying smaller labels of Champagne instead of the big houses like Moet or Veuve?

The big houses have done a fantastic job of putting Champagne on the map and making Champagne “de rigueur”.  The smaller growers however, offer consumers something far more interesting in terms of style and just plain good value for money. 

Which do you like best – blanc de blanc, blanc de noir or a mixture of all three varietals?!

Blanc de Blanc for freshness and minerality.  Locally, I love the Villiera Brut Natural, ideal for a hot summers day; on the French side I’d have to go with Le Mesnil (imported by the Wine Cellar) 

Blends are great food wines and my favourite blend is the Henri Giraud Esprit de Giraud Brut (70% Pinot Noir, 30% Chardonnay). 

What’s a good food match for champagne? And for pink champagne?

Seafood; any sauce with a creamy base; goats cheese; dark chocolate tart.  Pink Champagne goes really well with duck, red meat, tuna, venison Carpaccio.