MCC and oysters are a classic pairing that has long been indulged as an outlet for our most hedonistic desires. While it proves difficult to track the origin of this much-loved pairing, we did our best to find out just why people are so in love with the timeless duo.
We know that MCC is the South African account of Champagne. It is made in a similar style to its French counterpart with second fermentation taking place in the bottle. After the first fermentation, the still wine is bottled along with yeast and a small amount of sugar and sealed with a temporary cap. The sugar produces carbon dioxide which is trapped in the bottle, and the bubbles become infused in the wine. The lees and sugar combination are disgorged after a set amount of time, leaving us with sparkling wine. The bottle is sealed with a cork, ready to enjoy!
Food pairing made in…the vineyard?
The reason why Champagne and oysters pair so well is found in the vineyard, funny enough. The Champagne region is famous for their chalky mineral soils, and this terroir element is credited for the richness and elegance found in the sparkling wine. These mineral-rich soils are the result of the region being covered by water millions of years ago. An earthquake at the centre of the sea was responsible for draining all the water from the region, leaving the fossilized remains of sea creatures trapped in the soil. This is probably why you can still taste such distinctive mineral notes in French Champagne today.
Both Champagne and MCC are created similarly, so we can assume that similar qualities are imparted on both variations of the sparkling wine.
Bubbles & Brine
Another reason why MCC and oysters make such a beautiful pair can be found in your palate. MCC has a very vibrant acidity. This aids in cleansing the palate after each sip. Paired with the smooth and briny body of the oyster it is this acidity, along with the bubbles, that compliment the oyster perfectly!
Also, did we mention that both are aphrodisiacs? Maybe it just all comes down to that.