Celebrating 50 Years of Cap Classique with Graham Beck

Words: Crush

2021 marks 50 years of  Cap Classique being produced in South Africa and that is truly worth celebrating! The first bottle of local bubbly was produced in 1971 and since then it has grown into a thriving category, with award-winning South African Cap Classiques enjoyed around the world. Graham Beck has been producing world-class Cap Classiques for 3 decades, made in the traditional méthode champenoise style, their talented winemakers use labour-intensive methods that honour French Champagne winemaking, while reflecting true South African flair.

Celebrating 50 years of  Cap Classique

Graham Beck wants you to #celebratewhatmatters – it is Graham Beck Cellar Master Pieter Ferreira’s belief that Cap Classique is the ideal companion to any special moment – be it big or small, simple or sublime.

Popping the cork on a bottle of Cap Classique is no longer reserved just for toasting a special occasion but for any moment that’s worth remembering.

Graham Beck’s multi-tiered collection means there’s a bubbly to suit varying occasions and tastes from newcomers to seasoned bubbly drinkers.

Recipe Pairings with Graham Beck Cap Classique

We’ve paired four of Graham Beck’s Cap Classiques with delicious dishes that are ideal for a relaxed gathering with friends or a special celebration.

Bliss Nectar Rosé NV with this Raspberry & Rose Pavlova

Graham Beck Methode Cap ClassiquePavlova is always a stunning centrepiece – like a gorgeous white wedding dress just waiting for its moment to float down the aisle. Folds of meringue are adorned with finishing touches – a raspberry and rosewater coulis is folded through whipped cream to fill the centre and is topped with fresh raspberries, a dusting of icing sugar and a smattering of rose gold dust.

The alluringly pink-hued Graham Beck Bliss Nectar Rosé provides a seductive sweetness, enchanting smoothness and undeniable flair that pairs perfectly with this pavlova.

The appealing strawberry aromas are complemented by hints of spiced peach and creamy raspberry, underscored with a subtle floral nuance. With its mouthwatering honeyed tones, Bliss Nectar Rosé will appeal to those who enjoy a sparkling wine that is less dry in style.

Recipe for Raspberry & Rose Pavlova


 Graham Beck Brut NV served with this Yoghurt & Lime Tart

Graham Beck Methode Cap ClassiqueFor newcomers to the category, the Non-Vintage Collection is accessible and approachable and refers to wines blended from multiple years. Graham Beck Brut NV exudes light yeasty aromas, limey fresh fruit on the nose and rich creamy complexity on the palate. This Brut NV is intended to cleanse the palate and to stimulate the taste buds, making it the perfect companion for this dessert.

This zesty lime tart is the ideal way to end of a special meal, or to be enjoyed at a bubbly high tea. The yoghurt tempers the citrusy zing and balances out the sweetness of the condensed milk, yielding a tart that is rich and unctuous, while remaining fresh.

In good company… Brut NV is dubbed the “President’s Choice”, as it was served at both Nelson Mandela’s inauguration and Barack Obama’s presidential win.

Recipe for Yoghurt & Lime Tart


Graham Beck Pinot Noir Rosé 2017 with Beef Tataki with Crispy Garlic

Graham Beck Methode Cap ClassiqueFor those looking for a more refined sparkling selection, the Vintage Collection refers to wines made from the harvest of a single year and is an expression of the very best selection of Chardonnay and Pinot Noir. During vinification of the Pinot Noir Rosé, the winemaker followed a unique approach jointly pressing the whole bunches of Pinot Noir and Chardonnay together as a blend.

This bubbly has a beautiful salmon pink hue, with noticeable ripe blueberries; it shows a subtle spiciness from the Pinot Noir and creamy complexity from the Chardonnay. An explosion of raspberry fruit and slight honeysuckle flavours on the palate, with a persistent yet delicate mousse.

We’ve paired Graham Beck Pinot Noir Rosé 2017 with a platter of Beef Tataki. Lightly seared and thinly sliced fillet of beef is dressed with a soy-based sauce, infused with ginger and balanced with a combination of sweetness from mirin, acidity from rice vinegar and nuttiness from sesame oil. Garnished with pickled ginger, sesame seeds and sliced chillies for heat, this delicious dish is party-worthy!

Recipe for Beef Tataki with Crispy Garlic


Graham Beck Blanc de Blancs 2017 with Sweet & Sticky Pork Belly Bao

Graham Beck Methode Cap ClassiqueGraham Beck Blanc de Blancs is one of South Africas most awarded Cap Classiques and is a stalwart of the range. The fruit for this wine was hand selected and hand harvested from a very specific Chardonnay Clonal block on the Robertson Estate. It excites with rich aromas of fresh limes, green apples, pears and lemon zest on the nose.

Delicately balanced flavours of succulent citrus, brioche and spice combine with yeasty complexity, broadening the palate with layered textures and leading to a long finish.

Served with Graham Beck Blanc de Blancs are these exceptional Pork Belly Bao. Soft, steamed buns hugging a juicy piece of pork belly that has been simmered in a sweet and sticky sauce. The sweetness is offset by the pickled ginger and onions, and ribbons of carrot add freshness and  crunch. A platter of these amongst a group of friends, with a glass of Graham Beck Blanc de Blancs in hand, is a moment worth capturing.

Recipe for Sweet & Sticky Pork Belly Bao

As we celebrate an outstanding 50 years of Cap Classique in South Africa, let’s also take a moment to cherish what is most important. Raise a glass of your favourite from the Graham Beck range, enjoy great food and celebrate what matters.

Want to know more? Learn about the difference between Méthode Cap Classique (MCC) and Champagne.

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