Say “bubbles” and most of us will automatically respond with “Champagne!” – or, in South Africa’s case, MCC. It’s the benchmark, the reference point, the wine poured when for an occasion. But the world of sparkling wine bubbles over with choice. From crisp, traditional styles made just like Champagne, to softer, fruit-forward fizz and cloudy, low-intervention curiosities, sparkling wine is one of the most diverse categories in the wine world.
Let’s start with the original. Champagne is made exclusively in Champagne, France using the traditional method, where a second fermentation in bottle creates its fine bubbles. Produced from Chardonnay, Pinot Noir and Pinot Meunier, extended ageing on the lees gives Champagne its hallmark complexity. South Africa’s answer is Cap Classique, or MCC, made in the same way, most often from Chardonnay and Pinot Noir. MCC has gained international recognition for its quality, delivering refined, creamy wines with flavours of citrus, green apple and toasted bread, shaped by local sunshine and terroir.
Crémant offers a broader French perspective. The name refers to traditional-method sparkling wines made outside Champagne, in regions such as the Loire, Alsace and Burgundy. While the method mirrors Champagne, the choice of grapes offers more freedom. In the Loire, Chenin Blanc brings notes of apple, honey and chamomile. In Alsace, Pinot Blanc and Riesling add freshness and gentle aromatics. One of the best-value sparkling categories in France, Crémant tends to be slightly softer and more approachable than Champagne, with bright acidity, fine bubbles and flavours ranging from citrus and pear to subtle floral and nutty tones.
Cava is Spain’s contribution to the sparkling conversation and is often unfairly dismissed as a simpler, cheaper alternative. Produced mainly in Catalonia, Cava also uses the traditional method, but with indigenous Spanish grape varieties. Macabeo contributes citrus and a lightly bitter almond note, Xarel-lo brings structure and freshness, and Parellada adds delicacy and lift. Spain’s warmer climate means slightly lower acidity, resulting in a rounder, softer profile. Expect flavours of lemon, pear, melon and subtle savoury notes, especially in examples aged longer on the lees.
Prosecco takes a completely different approach. Made primarily in northern Italy from Glera grapes, Prosecco undergoes its second fermentation in large stainless-steel tanks rather than in bottle. This Charmat method preserves fresh fruit flavours and is often perceived as slightly sweeter, even when technically dry, producing softer, almost playful bubbles.
At the more unconventional end of the spectrum sits Pét-nat, short for “pétillant naturel”. This is the oldest method of making sparkling wine and involves bottling wine before its first fermentation has finished. The remaining fermentation completes in bottle, trapping carbon dioxide and creating a gentle fizz. There is no second fermentation, no filtration and no added sugar. Pét-nats are often cloudy, sealed with crown caps and lower in alcohol. Styles vary wildly depending on grape and region, but expect fresh fruit-driven flavours and a slightly rustic edge. They can be dry or lightly sweet, but always expressive and unpredictable.
At Belthazar, we love bubbles in all their forms. from the precision of Champagne and MCC to the relaxed charm of Prosecco and the playful edge of Pét-nat. So next time you’re in the mood for fizz, let us pour you something beyond the expected.
07 APRIL 2026
