Food & Occasion

Bobotie is the dish against which a Cap Classique must prove itself at the Cape: minced meat with curry, spices and dried fruit, baked under a topping of egg and milk. The acidity and bubbles cut through the richness and balance the dish's gentle sweetness.

The braai, South Africa's tradition of grilling over wood fire, is more celebration than meal. On the grill sits boerewors, a coarse-textured sausage seasoned with coriander, alongside lamb or chicken. A fruity Brut Rosé stands up well to the smoke, while a dry Brut cleanses the palate between bites.

Fish also makes it to the table at the Cape, including snoek, a robust predatory fish often grilled or smoked. Seafood and pale fish pair well with a Blanc de Blancs, whose citrus notes and subtle salinity echo the sea.

Biltong, the air-dried, spiced meat, often appears on the table when guests arrive. Salt and spice are exactly what a dry sparkling wine handles well.

There's no shortage of occasions. Christmas and New Year's fall during the height of summer at the Cape, making a chilled sparkling wine a natural companion to outdoor meals. On Heritage Day, September 24th, the country traditionally celebrates with a braai; the day is also known as Braai Day.

The wine estates themselves offer plenty of occasions too: Simonsig is counted among the pioneers of the Stellenbosch Wine Route, and many estates in the area welcome visitors for tastings and meals among the vines.