In the words of Ernest Hemingway; “Life is too short to drink bad wine.” Well, I’m pretty sure he said that. – As it is Champagne Day I thought I’d share with you my most favourite South African bubbly, what to eat with them and of course, where to find them.

In no particular order…

{Brut NV}

No bias what so ever. Pfft. Incredible wines made by an incredible winemaker. The Brut is an equal blend of Chardonnay and Pinot Noir. It spends 36 months on the lees and six months on cork before release.


I would quite happily sit and drink Paul’s wines on my own locked in a cupboard with no food for a week. However, if you must have something to eat I’d go with a couple of pork bangers and scrambled eggs.

Where to buy it – Publik

{Duel Brut 2009}


I first tried this wine when Mooiplass joined me for a One ingredient dinner back in 2015. What can I say? You never forget a good thing. A blend of 55% Pinot Noir, 45% Chardonnay, a delicate wine with soft notes of dried fruits.


The only thing I would want to eat when sipping on a glass of this bad boy would be a black pudding scotch egg. Try it. Trust me.

Where to buy it – Morvino

{Brut MCC NV}

Made at the boutique farm in Stellenbosch, It spends a minimum of 18 months on the lees, with no added sugar or sulphur, fruity aromas accompanied by brioche notes. Fruity and refreshing!


Saltare joined me for a ‘Private Kitchen Brunch Club’ and their Brut went fantastically well with my Teriyaki Pork Bao.

Where to buy it – Publik

{2012 MCC}

Always a crowd pleaser at a dinner or canapé party. Delicate and generous bubbles with aromas of lime blossom and hints of minerals. Fresh and supple.


There’s nothing better that goes with this delicious wine than a dozen of the west coast’s finest oysters. Just a splash of tabasco, lemon and black pepper to serve.

Where to buy it – Genevieve

{Claudia Brut 2010}


Claudia is a traditional method bottle fermented sparkling wine made from Chardonnay (81%) and Pinot noir (19%). Following fermentation in bottle, the wine spends 48 months on its lees, developing creamy, brioche notes.


This for me is screaming out to be served with something a bit different. I’d have to go with my Tuna Taco with Celeriac and Apple.

Where to buy it – Siris Vintners

{Circa Rosecco NV}


A bit of a cheeky mix of a Rosé and a Prosecco. Fresh and clean on the palate, it is sure to be a talking point around the table.


I have to put this with a classic hot dog with plenty of mustard and ketchup.

Where to buy it – The Wine Thief


{Brut Rose Vintage}


This exceptional bubbly is crafted from 80% Pinot Noir and 20% Chardonnay. My personal favourite of all the Graham Beck wines.


I recently hosted a dinner with Graham Beck and paired this wine with my Ham Hock and Chicken Terrine which was served with Brioche and Pig Fat Butter. Knock out!

Where to buy it – Chloe Canderle


{Armilla Blanc de Blancs 2010}


Handcrafted using 100% organic Chardonnay grapes, this biodynamic wine spends seven years on the lees. Armilla is rich and round on the palate; a perfect balance of toasty, warm hazelnut bread, fresh quince and green apple.


To be honest. The best place to enjoy this wine is at the farm, on a picnic blanket with some snacks from Chef Eric of Faber.

Where to buy it – Tom Mills