Up until recently, the extent of my brandy drinking was in Coke – and I loved it.
But I’ve begun to realise that brandy has more to offer. And since the Van Ryn’s Distillery brandy and food pairing, I’ve found myself choosing to drink it, over a glass of wine.
Every few months, Van Ryn’s will be hosting brandy and food pairings. About 30 people learn about the brandy-making process, sip on some award winning drinks and enjoy a delicious dinner.
We arrived at the absolutely gorgeous distillery, with its majestic buildings and magnificent grounds. We were shown the process in which the barrel is made by one of the last 50 coopers in South Africa. He literally shaped a piece of wood into the exact figure needed right before our eyes. A true master at work.
Then it was into the dining room for a 4-course dinner.
The starter was fresh Saldana Oysters, each with a different topping. The first was topped with marinated cucumber and courgette, which needed a little salt or lemon. Then there was Rooibos vinegar and onion, which was sharp and delectable; and finally, lemon and chilli vinaigrette that was perfectly seasoned.
– Van Ryn’s 10 year old brandy mixed with pongraz, which was a light drink that didn’t overpower the oysters.
Next up, Shitake Mushroom, Brandy and Thyme Parfait, which was light and fluffy. It was served with salty, marinated Shimeji mushrooms, smoked beetroot puree and baby greens. Everything on the plate was perfectly seasoned, it just really needed something to eat the parfait on.
– Van Ryn’s 12 year old Distillers Reserve, which has won the Best Worldwide Brandy trophy for two years in a row. This young brandy is quite sweet, with vanilla notes and was definitely my favourite.
The main was a Beef Fillet with a Brandied Pepper and Parmesan sauce. My fillet was very over-done even after asking for rare, which disappointed me. But the sauce was delicious as was steamed white asparagus, roasted garlic and baby carrots it was served with.
– Van Ryn’s 15 year old Fine Cask Reserve, which was woody and spicy. The older a brandy gets, the more peppery it becomes. Perfect with beef.
Dessert was a phenomenal Belgian Dark Chocolate Fondant on a crunchy biscuit base. It oozed beautifully and was served with a light vanilla ice cream and berry compote.
– Van Ryn’s 20 year old Collectors Reserve was a dark, heavily spiced brandy, which retained the least sweetness and therefore complimented this very sweet dessert.
Finally, we were served coffee topped with cream and a chocolate, with brandy on the saucer. The lights were turned off and the brandy lit – to heat up the coffee!
In my opinion, and everyone’s opinion counts, brandy doesn’t have the same kick of alcohol that whisky does. It has a deep, rich flavour, with a sweet and smooth finish. It is these exact defining features that make it so difficult to pair with food – but Van Ryn’s, along with Chef Terry from Umami Restaurant, did very well.
PS. Have a look at their website to find out how you can go for a brandy tasting, for a distillery tour, how to get your hands on some limited edition Van Ryn’s chocolates and to find out when their next pairing will take place.
