De Grendel Méthode Cap Classique Brut 2016, Justine Wall’s Cauliflower Puffs make the perfect snack…

De Grendel Méthode Cap Classique Brut 2016

I always encourage my readers to think of a fine MCC like this as an anytime drink, rather than saving it for a special occasion. Sur use it for a special occasion, but even for midweek supper, when you’ve had a hard day, just hearing the gentle pop of the cork lifts the spirits. As a mid-morning refresher over the weekend, it is a star turn. De Grendel’s Méthode Cap Classique Brut 2016 is such a wine. Well chilled in chilled glasses, with a little snack, it is a dream of a wine.

Charles Hopkins, De Grendel’s Founding Winemaker

The grapes for the De Grendel Méthode Cap Classique Brut 2016 come from adult vineyards on the slopes of the Tygerberg Hills. These vineyards face Table Mountain, Robben Eiland and the Atlantic Ocean with its cool Benguela Current which runs up the west coast from the deep cold south Atlantic Ocean. Grown in the midst of the worst drought in living memory, yields varied from 8 to 10 tons per hectare. Taken to the cellar, the grapes were whole bunch pressed to produce fine juice and ultimately fine wine. The juices were cool settled and then racked into tanks for fermentation, both alcoholic and malolactic. The base wines were then blended and prepared for bottling. A shot of yeast and sugar, called the liqueur de tirage is then added to the bottle which is then closed with a crown closure. The second fermentation takes place in the bottle and produces the fine bubbles [mousse] for which a sparkling wine in this style is made. After 15 months on the lees, the wine is disgorged, cork and wire muzzle applied.

Kudzai Mwerenga, De Grendel Vineyardist

From a traditional Champagne shaped bottle. The De Grendel Méthode Cap Classique Brut 2016 label is elegant and minimalist. I the glass, the wine is a pale lemon skin straw colour with a rushing of the finest bubbles to the top where they form a crown around the edges. The aromas of fresh clean fruit, green apples, ripe white fleshed peach, and tropical white flowers meld with the vibrant mousse, the almond brioche flavours, lively citrus which end in a beautifully balanced long and gently waning aftertaste.

Justine Wall’s Cauliflower Puffs

While this is a truly great glass on its own, De Grendel Méthode Cap Classique Brut 2016 is just fabulous with food. The traditional oysters, smoked salmon or trout. Poached eggs with Hollandaise Sauce, crisp bacon and buttered crumpets are the perfect breakfast partners. Justine Wall’s Cauliflower Puffs make a great snack before supper, cauliflower being very en vogue now. Justine Wall of The Plain Kitchen in Wiltshire, a born Natalian. Click here for her recipe.

Justine Wall, from KZN to Wiltshire, always a great cook

Remember that if you are within striking distance, De Grendel has an award-winning Restaurant under Ian Bergh who produces many fine dishes which would happily partner the De Grendel Méthode Cap Classique Brut 2016.

Ian Bergh, Executive Chef of the Award Winning De Grendel Restaurant

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