Champagne vs Méthode Cap Classique:
Do you know the difference between champagne and Méthode Cap Classique? Champagne, also referred to Méthod Champenoise, is a type of sparkling wine that is produced from grapes grown in the Champagne region of France. The method to produce this type of wine is of utmost importance. The process involves a second bout of fermentation in the actual bottle. To produce the perfect bottle of Champagne, the bottle needs to be turned 45 degrees every day so that the yeast doesn’t stay at the bottom.
MCC is the South Africa’s equivalent to Champagne. It is a result of using the original fermented bottle process used by the French. The grapes used during this process are lower in sugar due to being picked earlier in the season. These grapes are pressed and fermented using the same process as wine. Once this process takes place, yeast and additional sugar is added and poured into bottles. These bottles will be stored horizontally in a cellar and turned regularly over the next year and a half to three years.
All in all, both Champagne and Méthode Cap Classique rely on the traditional French fermenting process. Champagne can only be classified as Champagne if produced in France and MCC if produced in South Africa. The only big difference are the grapes used, which can produce different results in terms of quality and taste.
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