Cap Classique is South Africa’s traditional-method sparkler–the same meticulous craft as Champagne, with a sunny Cape accent and a friendlier tab. In this lively, fast-paced session on Nov 18 (7pm EST/ 4pm PST), Mark Oldman and six top Cap Classique winemakers will uncork the story behind the style, show you how to spot quality (lees time, dosage, grape mix), and prove why these bottles crush the way we eat now–from pizza and fried chicken to oysters and tacos. Expect insider picks, pour-along tips, and the swagger to make Cap Classique your weeknight pop and your party ace.
Why now
Holiday parties and New Year’s are fast approaching. This class is your shortcut to buying smarter, serving better, and pouring bubbles that wow—without Champagne pricing. Leading winemakers of Cap Classique will brave the the seven hour time difference to join us live — ready to share stories, answer your questions, and toast with us in real time.
You’ll learn:
- What “Cap Classique” means—and how it stacks up against Prosecco, Cava, and Champagne
- How to buy smart in the U.S. (labels, regions, and cues that signal quality)
- Brut vs. rosé, blanc de blancs vs. blends — when to choose each style
- Perfect pairings for American classics (game day to black-tie)
- Serving, chilling, and glassware tricks for a finer mousse and more flavor
Six top South African winemakers joining us:
- Danielle Jacobs – Boschendal “Jean le Long”
- Melissa Nelsen – Genevieve Blanc de Blancs
- Pierre de Klerk – Graham Beck Blanc de Blancs
- Stephan de Beer – Krone Brut Rosé
- John Loubser Silverthorn “Green Man”
- Johan Malan – Simonsig “Kaapse Vonkel” Brut
And if you’ve ever been to one of Mark’s presentations, you know it is brimming with humor and his trademark “nuggets” of useful insider information that you won’t find anywhere else.
If you’d like to taste along with Mark, the wines are listed below. Ask your local merchant or go online for one or more of the wines. Make it cold, open 10 minutes before go-time, and feel free to use a regular wine glass. Snack ideas: potato chips, fried chicken, sushi, oysters, popcorn with parmesan.
NOVEMBER 18, 7 pm EST / 4 pm PST:
There is no charge for this virtual event, but attendance is limited, so please reserve your spot ASAP HERE. After the tasting, registrants will be sent a link to the video recording to review or in case they cannot make the livestream.
