This beautiful coffee table book chronicles the history of the south african (bottle fermented) bubbly industry. Starting with our french viticultural roots and Including sa’s early wine making history and the pioneer producers from the early 1970’s onwards. The book includes as many as 95 local producers of méthode cap Classique (the south african equivalent of “méthode champenoise” – the method of Production that produces champagne).
This book tells you who makes it, how it’s made (the different methods of Production directly affect the quality of the bubbly) – and how it is enjoyed. Sparkling wine etiquette, terminology and tasting notes and allan mulllins, wine Master, explains how you pair cap classique with food and four celebrated chefs, Offer great recipes, beautifully photographed, and there are pages about cap Classique and cheese (sweet and savoury platters); cap classique and chocolate; with mouth watering cape classique cocktails. There is even a quiz – to see just how much you really know about bubbly!
Author Di Burger
ISBN 978 0 620 50551 2
Publishing date 2011
Format portrait 280mm x 280mm; sc