Brandy and chocolate are things that are thought of as being mouth-watering for some.
South Africans can be proud of our fruity, potstill brandies which have won international awards for outstanding quality. When paired with chocolate, potstill brandy – distilled twice in copper pots – reveals hidden depths.
At a brandy and Von Geusau chocolate tasting held at Rabbit in the Moon in Illovo, Dr Winnie Bowman, who has a love for brandy and is a Cape Wine Master, and brandy judge Nicholas Holdcroft of Distell, shared why South Africans should appreciate the different blends of brandy that the country has to offer if paired with the right things.
“Brandy and chocolate are a perfect union for several reasons,” explained Bowman.
“Chocolate can stand up to the rich flavours in South African brandies, and the versatility of different chocolates complement different flavours in brandies.” She recommended pairing younger brandies with sweeter chocolates, as this enhances the fruitiness.
“With the older or more wooded brandies, chocolates with a higher cocoa content work better as they complement the oak-associated flavours [of] cigar box and nuttiness, as well as the dried fruit and fruit cake type of flavours.”
South African brandy is made from grapes, mostly from the colombar or chenin blanc varieties, and created in a way that showcases their fruit-driven flavours.
In brandy, the perceived sweetness comes from the exposure to oak during the maturation period, and the grapes.
When asked why it was important to host such tastings, Holdcroft said it was all about creating awareness about the wonderful brandies available in South Africa.
“People need to know that there are different blends that could work for them if they just try it,” said Holdcroft.
“There are brandies for every occasion, be it a braai or party.”
Details: www.distell.co.za
