Oysters and Champagne - Pic Natasha Strydom (supplied)

Who can say no to oysters on their plate and champagne right beside it, especially when ushering in the warm summer days in Cape Town.

Mark your calendars because the annual Oyster and Champagne Festival is taking place the weekend of 14 October.

The organisers have provided a few tasty facts to whet your appetite.

Question: What is the difference between Champagne and MCC's.


It can only be made using grapes grown in Champagne, a province in north eastern France. Regardless of the method used to make it, anything else is simply not Champagne.  

Spoiler alert! Moet will be featured at the Oyster and Champagne Festival representing French Champagne at its best.

Méthode Cap Classique (MCC):

Is the South African version of Champagne. 

MCC is made using the original, bottle fermented process used by the French. 

Every step of the process aside from the grapes, is the real deal. 

The quality of our grapes coupled with the expertise of our wine makers is such that our MCCs rival some of the best French champagnes. 

Featured at this year’s event we are delighted to have on board a selection of prestigious local MCCs to name a few Villiera, Haute Cabriere, Pierre Jordan, JC Le Roux, Pongracz and Krone. 


Pic: Debbie Yazbek

Oyster facts

  • In 2005 research supported the view that oysters contain a rare amino acid that has been linked to reproductive success. 
  • Oysters are "alternating hermaphrodites", which means they can switch sexes from time to time.
  • Only about one in 10,000 oysters contains a pearl.
  • The verb 'to shuck', meaning to remove the shell from an oyster, was first recorded in 1881. 
  • The saying "the world's your oyster" comes from Shakespeare's Merry Wives of Windsor: "The world's mine oyster. Which I with sword will open." 
  • Worldwide, around two billion pounds of oysters are eaten every year.

The theme of this year’s festival is “Gold and White” and there will be prizes for the best dressed couple.