Groot Constantia Méthode Cap Classique Brut Rosé 2017, delicious with my pickled fish…

Groot Constantia Méthode Cap Classique Brut Rosé 2017

Boela Gerber, the much-awarded Winemaker at Groot Constantia, turns out a sublime pair of Méthode Cap Classique Wines, The Groot Constantia Méthode Cap Classique Brut Rosé 2017 is a blend of 63% Pinotage, 20% Pinot Noir, and 17% Chardonnay. These grapes were hand harvested early toward the end of January to ensure a dry, crisp base wine with a low alcohol content. The alcohol rises during the second fermentation in the bottle. After the first fermentation, once complete, the wine lies on its lees for 6 months in stainless steel tanks. The wine was then prepared for bottling, the adding of the liqueur de tirage, and being closed with a corn cork. Aged then for 18 months on the lees, during which time hand riddling takes place. The wine was the disgorged, and the special cork and the little wire muzzle applied, and the wine labelled.

Boela Gerber, the much-awarded Winemaker at Groot Constantia

Pour
From a classic Champagne bottle, closed with the wire muzzle and the special Champagne cork. The label and packaging are typical classical Groot Constantia. In the glass, the wine is a delicate pink with the fine bubbles [known as the mousse] rushing to the top and forming a crown round the edges. Aromas are of red fruit, and lemon cream biscuits. The palate is full and generous with a lovely thread of fine acidity running through from entry to the long and gently waning aftertaste. Delicious refreshing glass.

Pickled Fish – a real Cape Tradition, photo by Jane Anne Hobbs

Pair
The Groot Constantia Méthode Cap Classique Brut Rosé 2017 should be served well chilled. Great on its own as a mid-morning refresher or as an aperitif. Traditionally one thinks of oysters and smoked salmon. I implore you to regards this as much as a still wine and used for many occasions, not only for celebration. Smoked Chicken or Fish are perfect partners. At Easter, one of the popular dishes is pickled fish. Usually served on Good Friday for lunch as people were in church in the morning. Click HERE for my recipe. Jane-Anne Hobbs’s photograph.

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