Today is a very special day in South Africa – a day of acceptance, of understanding and of forgiveness – a day that all the cultural groups of a young democracy reconcile and shake hands.  To celebrate the day we’ll toast the auspicious occasion two remarkable sparkling wines produced by a remarkable winery, Villiera. Long before Europe entered into a trade agreement with South Africa in 2002, the CVIC had already decided not to use the word champagne for our local sparkling wines – probably out of respect for France but surely also because none of these wines tasted, even remotely, like champagne.

They had a character and sparkle uniquely their own. South African Methodé Cap Classique is so different from other sparkling wines in the world that the word “Cap” was inserted to ensure that the difference was duly recognised.  Most are made with Chardonnay, occasionally enhanced by a little Petit Meunier, a touch of Chenin or Pinotage. Of note are the wines made in Stellebosch, Franschoek and Paarl – our favourite in this class being the Villiera, influenced by the unarguable talent of Jeff Grier who used to go to Champagne regularly to learn his art. Today, we’ll recommend the Brut Natural and the Tradition Rosé Brut.

The Brut Natural has no added sulphur but this doesn’t mean that it’s sulphur free – there’s simply less sulphur. Round yet crisp apple pie and cream tastes but with the constant presence of  Chardonnay make this above average sparkling wine our choice for local crayfish grilled on the charcoal with loads of cardamom and freshly ground black pepper.  The Tradition Rosé Brut celebrates South African Pinotage and the exquisite palest crimson colour sparkles as attractively in your glass as it crackles in the mouth – dry and oh so very South African, simply perfect with Franschoek salmon trout and local wholewheat bread – it’s too hot for anything else, anyway.