At many of our wine tasting events, the question comes up: “What is a Cap Classique?” Each time, I explain it as South Africa’s answer to Champagne—sparkling wine made using the traditional method of bottle fermentation. Yet, as soon as I mention “bottle fermentation,” I see curious faces searching for a familiar touchpoint, and that’s where the analogy of brewing kombucha comes in.
It was through interacting with event participants that I found myself reaching for this analogy to bring the idea of bottle fermentation closer to home. Inspired by these conversations, I decided to experiment with a second fermentation in my own kombucha, drawing a personal parallel to Cap Classique making. Watching the bubbles build in my kombucha bottles truly brought the theory to life—rather than fermenting grape juice in a winery, I experienced something remarkably similar in my own kitchen.
Here’s how my kombucha experiment went:
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I chose grapes to reflect the tradition of sparkling wine—they were not only fitting but added beautiful color and visual appeal, their long shape easy to slide into a bottle.
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I sliced some grapes and dropped them into the bottle, enjoying how the fruit’s texture and vibrant hue stood out.
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The other half I blended into juice and combined it with the sliced grapes for extra depth and flavour.
- I poured in kombucha from the primary fermentation and sealed the bottle with a champagne stopper. (Pro tip: Just like in bottle-fermented wine, gas builds up fast—so be sure to "burp" the bottle occasionally or you could end up with a bubbly mess!)
Now, as for the RS (residual sugar) in my homebrew, let’s just say I have no idea what classification my sparkling kombucha falls into—Brut? Extra Brut? Demi-Sec? All I know is, I made a sparkling kombucha and probably experienced on a much smaller scale what Cap Classique winemakers do every season… and it turned out very yummy!
For both drinks, it starts with an initial fermentation—wine for Cap Classique and sweet tea for kombucha. By sealing it with new sugar and yeast (or fruit, for kombucha) and giving it time, magical bubbles appear naturally. That is what truly sets Cap Classique apart from simply carbonated wine—the fizz is the reward of craft, patience, and a time-honored process.
If this has sparked your curiosity, there’s no better way to experience what makes Cap Classique so special than tasting it yourself. Join us at our upcoming event, “A Cap Classique Showcase: South Africa's Sparkling Stars.” Taste 9 spectacular wines—7 of them Cap Classiques, including the remarkable 2011 “Anna Louise” from Domaine Des Dieux, Hemel-en-Aarde, aged 11 years before making its debut. Whether you’re a kombucha fan or a lover of bubbles, it’s a celebration not to be missed!
Not to be missed:
“A Cap Classique Showcase: South Africa's Sparkling Stars”
Date: 27 Sept, Saturday
Time: 3–6pm
Venue: The Studio by Juice
Price: $69/pax (register to secure a spot)
Join us and have a sparkling good time!