It's a given among the knowledgeable that even the driest of sparkling wines contains an amount of sugar, however miniscule. In its latest release - Brut Zero, Graham Beck Wines dispenses with the practice of dosage, the topping up of champenoise or Méthode Cap Classique with a sugar-infused blend. A self-confessed 'fanatic' of zero dosage champenoise, Pieter Ferreira, Cellar Master at Graham Beck Wines Robertson, jumped at the chance to create such a wine when the vintage provided grapes of the requisite flavour profile and superior quality. "Making this style of sparkling wine is a challenge and a risk: there is no margin for error in a zero dosage wine," Pieter said. "That's why there are so few of them. It's an avant-garde style."
Graham Beck's Brut Zero is a perfect accompaniment to salty, flavorsome foods: sushi and crustacean dishes in particular. It joins the ranks of the very few zero dosage wines - these having been virtually non-existent a decade or so ago; a category growing in popularity among chefs, sommeliers and food enthusiasts.