Simonsig was the first winery in South Africa to produce a Cap Classique in 1971, pioneering the country’s sparkling wine tradition. The grapes for this Brut are hand-harvested at optimal ripeness and gently pressed to extract only the finest juice. Fermentation takes place in stainless steel tanks, preserving fresh fruit flavors, before the wine undergoes secondary fermentation in the bottle to create its signature fine bubbles. Aged on lees for at least 24 months, it gains additional complexity and a creamy texture, while maintaining its crisp, fresh profile.

Oysters with a squeeze of lemon – The wine’s crisp acidity enhances the oysters’ delicate brininess.

Smoked salmon canapés – The fine bubbles complement the richness of smoked fish.

Parmesan and truffle fries – The wine’s bright acidity cuts through the richness of the dish.

Sushi and sashimi – The freshness of the wine pairs well with raw fish and wasabi.

Brie and fig crostini – The balance of fruitiness and creaminess makes for a delicious pairing.