International Champagne Day: A Sparkling Celebration

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International Champagne Day is on the third Friday of October, a day to celebrate one of the world’s most glamorous drinks: Champagne. A day to get out there and try, appreciate and enjoy the sparkling wines of the Champagne region of France, where the terroir, history and tradition is second to none.

What is Champagne

Champagne is a sparkling wine made only in the Champagne region of France from specific grape varieties, mainly Chardonnay, Pinot Noir and Pinot Meunier. Champagne follows strict rules and methods, including the Méthode Champenoise where the second fermentation takes place in the bottle to create the bubbles.

What makes Champagne different from other sparkling wines is not only the process but also the chalky soils and climate of the region which gives the wine its flavours and aromas. Champagne is often described as having crisp acidity, fine bubbles and complex notes of citrus, stone fruits and toasted brioche.

History of Champagne

The history of Champagne goes back to Roman times when vineyards were planted in the region. But it wasn’t until the 12th century that Champagne started to become a wine region. During this time the Benedictine monks played a big role in developing viticulture in the region, especially at the Abbey of Hautvillers. One monk, Dom Pérignon is often credited with inventing Champagne but his actual contribution was perfecting the blend of grapes to make a better and more consistent wine.

In the 17th century sparkling wines started to gain popularity. Winemakers began to experiment with the fermentation process and accidentally created the bubbles. This was a big deal as many consumers saw the bubbles as a flaw. But the sparkling wine soon became highly sought after. By the end of the century Champagne was becoming a luxury drink, especially among the aristocracy.

The 18th century was a turning point for Champagne. The region started to export its wines and the demand was huge, especially from the British nobility. This popularity led to the creation of several big Champagne houses, Moët & Chandon, Veuve Clicquot and Perrier-Jouët. These houses developed marketing strategies and branded Champagne as a luxury and celebration drink.

The 19th century was the heyday of Champagne, with technical improvements in production. The introduction of glass bottles that could withstand the pressure of sparkling wine allowed for longer aging. The Champagne houses focused on consistency and created the categories of Brut, Sec and Demi-Sec.

Modern Champagne

In the 20th century Champagne faced challenges, World War I and World War II devastated the region and production was disrupted. But the Champagne producers were resilient and the industry bounced back. Post war the global demand for Champagne exploded and Champagne became the drink of celebration.

In recent years Champagne has continued to evolve with a focus on sustainability and climate change. Winemakers are working to preserve the terroir while adapting to climate change.

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International Champagne Day is a day to celebrate, educate and appreciate one of the world’s most loved drinks. As you pop the cork and pour a glass on this day, take a moment to think about the heritage and tradition of Champagne. 

 

National Sekt Day: Sparkling Wine Day

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National Sekt Day is on November 9th every year to celebrate Sekt, the German word for sparkling wine, in Australia. It’s a day to showcase the different styles of sparkling wines from Australia and to acknowledge the country’s wine history, winemaking innovation and growing popularity of sparkling wine with consumers.

What is Sekt in Australia

While Sekt means sparkling wine from Germany, the term has been adopted to include sparkling wines from Australia, especially those made using traditional methods. The Champagne method or method classique is used by many Australian winemakers to produce top quality sparkling wines that rival the best in the world.

Australia’s sparkling wine industry has grown significantly in recent years and regions like Tasmania, Yarra Valley, Adelaide Hills and Hunter Valley have become well known for their high quality sparkling wines. The cool climate in these regions is perfect for growing the main grape varieties used in sparkling wine production – Chardonnay, Pinot Noir and Pinot Meunier.

History of Sekt

The history of Sekt goes back to 19th century Germany where winemakers started to experiment with sparkling wines. The traditional method (Méthode Champenoise) was used to produce these fizzy wines and thus Sekt was born.

In the early 1900s Sekt became popular not only in Germany but also in neighboring countries like Austria and Switzerland. But World War I and II disrupted the European wine industry and production and demand fluctuated.

By the mid 20th century Sekt was on the rise as consumers were looking for alternatives to still wine. German winemakers focused on improving their sparkling wines with more emphasis on grape selection and production methods.

Sekt in Australia

Sekt was introduced to Australia with the arrival of German migrants in the 19th century. They brought their winemaking traditions including sparkling wine production which they adapted to the Australian climate and soil.

The first commercial sparkling wines in Australia were made in the late 1800s and early 1900s. But it wasn’t until the 1970s that Australian Sekt really took off. In this period several trailblazing winemakers wanted to produce top quality sparkling wines using traditional methods.

A turning point in the history of Australian sparkling wine was the establishment of House of Arras in Tasmania by Ed Carr, a well known winemaker. Carr’s commitment to tradition and his love of premium sparkling wine put Australian Sekt on the world map.

As Australian winemakers moved to cooler climates like Tasmania and Adelaide Hills they found the perfect conditions to grow the main grape varieties for high quality sparkling wines. The focus on quality production led to the emergence of several big sparkling wine producers in the country and thus a new era for Australian Sekt.

What is Australia Sekt Day

Australia Sekt Day serves several purposes:

  1. Quality Celebration: It’s an opportunity to celebrate the quality and variety of Australian sparkling wines. Winemakers across the country use this day to showcase their best Sekt and sparkling wines and highlight the craftsmanship and hard work that goes into each bottle.
  2. Education and Awareness: It’s a great opportunity to educate consumers about the different types of sparkling wines in Australia. Events, tastings and workshops are held to help wine lovers understand the sparkling wine production process, including terroir, grape selection and aging techniques.
  3. Supporting Local: Australia Sekt Day encourages consumers to get to know and support local wineries. With so many Australian producers making great sparkling wines there’s never been a better time to try them.

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National Sekt Day is all about celebrating the craftsmanship and creativity of sparkling wine in Australia. As Australia gets more recognition for its Sekt and sparkling wines this day is a reminder to appreciate the winemakers and the great wines they produce. 

 

International Cap Classique Day: Celebrating South Africa’s Hero Sparkling 

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Every year on the 1st of September wine lovers around the world pop the cork to celebrate International Cap Classique Day. This day is all about the history, uniqueness and craftsmanship of Méthode Cap Classique (MCC) – South Africa’s answer to the world’s best sparkling wines. With roots in tradition and a sense of innovation MCC has become the benchmark of South African winemaking. International Cap Classique Day is a platform to educate consumers about the history, production methods and diversity of MCC. It’s also an opportunity to discover and enjoy the many styles available from crisp and zesty Blanc de Blancs to rich and complex vintages. Whether you’re hosting a party or having a quiet night in Cap Classique is the perfect wine for any occasion. Let’s dive into the origins of Cap Classique, its rise to international fame, the winemaking process and what this day means.

The Origins of Cap Classique

The story of Cap Classique starts in the early 1970s when a group of South African winemakers decided to create a sparkling wine that could rival the Champagne of France. Inspired by the méthode champenoise, the traditional method used to make Champagne, they adapted the process to the South African terroir. And thus Méthode Cap Classique was born – a sparkling wine made in the same laborious process of secondary fermentation in the bottle but with a South African spin.

The first Cap Classique was made in 1971 by the renowned Simonsig Estate in Stellenbosch. Frans Malan, the pioneer behind this innovation, called the wine “Kaapse Vonkel” (Cape Sparkle) and it was an instant hit. The success of Kaapse Vonkel paved the way for a new category of South African sparkling wine that would grow in quality and stature over the years.

The Rise of Cap Classique

Over time MCC has moved from a niche product to a mainstay of South African winemaking. Winemakers across the country took up the challenge of making high quality sparkling wines, experimenting with different grape varieties – Chardonnay, Pinot Noir and even Pinotage. The diversity of South Africa’s wine regions – from the cool coastal areas to the warmer inland regions – provided a range of styles and expressions and added to the richness of the MCC category.

As Cap Classique improved so did its recognition globally. South African producers started winning international awards and MCC was included among the world’s best sparkling wines. Today MCC is celebrated for its finesse, complexity and ability to show the terroir of South Africa.

The Winemaking Process of Cap Classique

Méthode Cap Classique is made using the traditional method, or méthode champenoise, a laborious process that originated in the Champagne region of France. From grape to glass it’s a multi-step process each contributing to the wine’s character, finesse and complexity.

  1. Harvesting the Grapes: The journey starts in the vineyard where the selection of the grapes is key. Chardonnay and Pinot Noir are the main varieties used but some producers also use Pinot Meunier, Pinotage or other local varieties. The grapes are picked early, often by hand, to ensure high acidity and low sugar levels which is essential for making sparkling wine with finesse and balance.
  2. The First Fermentation: After picking the grapes are gently pressed to extract the juice which is then fermented in stainless steel tanks or sometimes in oak barrels. This first fermentation produces a base wine which is usually dry and neutral in flavour. Winemakers may blend different base wines from different vineyard sites or grape varieties to create a balanced and complex blend, known as the cuvée.
  3. Tirage and Second Fermentation: The next step is the addition of the liqueur de tirage, a mixture of sugar, yeast and wine to the cuvée. This mixture is then bottled and capped with a crown cap. The bottles are stored horizontally in a cool dark place where the second fermentation takes place inside the bottle and the bubbles form. This can take several weeks to months depending on the style of the final product.
  4. Aging on the Lees: After second fermentation the wine is aged on its lees for an extended period. This aging is critical in developing the rich, toasty and nutty flavours of Cap Classique. The minimum aging is 9 months but many producers age their wines for several years to achieve more complexity and depth.
  5. Riddling (Remuage): Once aging is complete the bottles are racked and the wine undergoes a process called riddling or remuage. The bottles are placed on special racks called pupitres and over several weeks they are gradually tilted and rotated to encourage the lees to settle in the neck of the bottle. Traditionally done by hand this process is now often done by automated machines called gyropalettes.
  6. Disgorging (Dégorgement): Disgorging is the next step where the sediment in the neck of the bottle is removed. The neck is frozen and the sediment plug is ejected when the bottle is opened. This leaves the wine clear and ready for the final touches.
  7. Dosage: After disgorging a small amount of liqueur d’expédition, a mixture of wine and sugar, is added to the bottle. This step is called dosage and determines the final sweetness level of the wine which can range from brut (very dry) to doux (sweet). The bottle is then corked and wired and the wine is left to rest for a few more months before release.

Fun Facts about Cap Classique

  • Pinotage: South Africa’s own grape, Pinotage is sometimes used in the production of Cap Classique. This gives the traditional sparkling wine a local twist and adds red fruit flavours and character.
  • Extended Aging: While the minimum aging for MCC is 9 months some producers go beyond and age their wines for several years. This extended aging on the lees adds more complexity with flavours of brioche, almond and honey.
  • Rosé Cap Classique: Rosé Cap Classique is made by adding a small amount of red wine to the cuvée or by the saignée method where the juice has brief contact with the grape skins to extract colour and flavour.
  • Terroir: The various terroirs of South Africa have a big influence on the style of MCC. Coastal regions like the Cape Winelands benefit from the cooling sea breezes and preserve the acidity in the grapes resulting in crisp and vibrant sparkling wines. Inland regions are warmer and produce MCCs with riper fruit flavours and a richer profile.
  • Sustainability and Innovation: Many Cap Classique producers are practicing sustainable winemaking, organic and biodynamic farming, minimal intervention in the cellar and eco friendly packaging. Some are also experimenting with indigenous yeast strains and natural winemaking to create unique MCCs.

Conclusion

International Cap Classique Day is more than just a sparkling wine celebration; it’s a celebration of South African winemaking, innovation and the pursuit of excellence. As the world discovers and appreciates the elegance of MCC this day is a reminder of the timelessness of a wine that is truly South African. So on 1 September pop open a bottle of Cap Classique and cheers to a bright and bubbly future for this South African institution.

The Prosecco Debate: A Sparkling Controversy Between Australia and Italy

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In the rolling hills of Italy’s Veneto region, Prosecco means a sparkling wine that is Italian, traditional, cultural and geographical. But a fizzy controversy has erupted as Australian winemakers produce and market their own Prosecco, and the debate goes global, across continents, legal frameworks and what a name means in the world of wine.

The History of Prosecco

Prosecco, a light, refreshing sparkling wine, comes from the northeastern part of Italy, specifically the regions of Veneto and Friuli Venezia Giulia. It’s made mainly from the Glera grape, historically known as Prosecco. In 2009 Italy created the Prosecco DOC (Denominazione di Origine Controllata) and DOCG (Denominazione di Origine Controllata e Garantita) to protect the name Prosecco, tying it to the specific geographical areas where it’s produced. This move was to ensure that only wines produced in those regions and according to strict rules could be labelled Prosecco.

The Australian Scenario

Australia’s wine industry is known for its ability to innovate and adapt and started planting Glera grapes in the late 90s and early 2000s, long before the 2009 Italian legislation. Australian winemakers saw the name Prosecco as an opportunity to connect with consumers who knew the Italian original and the wine took off in Australia and internationally. Many producers jumped on the bandwagon and rode the name’s fun, approachable and affordable bubbles.

But as Australian Prosecco became popular, the Italian wine authorities and the European Union (EU) started to push back, saying the name Prosecco should be protected under the rules of geographical indication (GI). The Italians say just as Champagne must come from the Champagne region of France, Prosecco should be Italian only and tied to its place of origin.

The Legal Fight

The core of the debate is around the meaning of the word Prosecco itself. The Italian position is that Prosecco is not just a grape variety but a place name and therefore should be protected as a geographical indication. Australian producers argue that Prosecco is a grape variety they have been using for years and they shouldn’t be restricted from using the name to describe the wine made from it.

This has led to intense trade negotiations between the EU and Australia. The EU wants to include the protection of the name Prosecco in a broader trade agreement, effectively preventing Australian winemakers from using the term. Australia is resisting this move, seeing it as unfair to their wine industry and a threat to the livelihoods of their Prosecco producers.

The Bigger Picture

The Australian Prosecco debate is not just about wine; it’s about intellectual property, global trade and the balance between tradition and innovation in the wine industry. For Italy, the protection of the Prosecco name is about cultural heritage and making sure consumers aren’t misled by products that don’t meet the same standards as the Italian original.

For Australia it’s about market fairness and the right to use a term that’s become part of their wine industry. Australian winemakers say they’ve invested heavily in the Prosecco brand and consumers associate the name with a style of wine rather than a place.

Prosecco in Australia

For now the dispute remains unresolved with both sides dug in. The outcome of this will have big implications for other products that use geographical indications and potentially set a precedent for how these disputes are handled in the future.

For wine lovers and producers in Australia the name Prosecco may become a battlefield in a bigger fight over the right to use cultural terms in a globalised world. Whether Australian Prosecco will continue to be called Prosecco or will have to rebrand remains to be seen but one thing is for sure, this bubble is far from popped.

In the end the Prosecco debate gets to the heart of identity, authenticity and the future of the global wine industry. As Australia and Italy dig in their heels the world watches with interest, glass in hand, to see which way the cork will go.