When you think of pairing a particular food with an alcoholic beverage, it’s invariably wine that tops the list. Brandy, on the other hand, has been paired with Coca-Cola, strong coffee, baked in desserts or included in a hot toddy when you’re feeling under the weather. But it never really takes centre stage at the dinner table. With a new wave of food and brandy pairings currently underway, it begs the question: should you match brandies with meals?
Emile Joubert, a well-respected consultant in the wine industry and author of the popular blog,
Wine Goggle, doesn’t think so. ‘Brandy and food pairings are mainly a marketing concept from the various industries,’ muses Emile. ‘As much as I like brandy, the thought of drinking it throughout a meal is not appealing to me. I have visited restaurants all over the world and I have yet to see someone order a glass of brandy with a steak or pizza.’ In light of this, Emile feels that brandy and food pairings should be seen as an infrequent, interesting flavour experience, rather than something that will take off as a trend.
Wine list design specialist, brand expert and owner of
Winestyle, Nikki Dumas, disagrees. ‘Brandy pairings have been around as long as the spirit has been produced,’ Nikki explains, ‘and there are a lot of references to great food and brandy pairings.’ Nikki goes on to explain that she has attended many of these pairings over the past few years and feels that they are becoming as popular as those involving food and wine.
While the popularity of these pairings is debatable, our experts definitely agree that brandy is a unique alternative to wine. Nikki explains that brandy is as complex and varied in aroma, taste and body as wine. The more complex the brandy, the more intense the bouquet and flavours. It can stand up to aromatic dishes that offer a combination of flavours. Emile finds that brandies are an ideal accompaniment to desserts, where wine often falls short due to the presence of acids and tannins. A brandy’s lack of acid and strength of spirit allow it to pair well with rich desserts, such as ice cream and chocolate mousse. He goes on to say that a smooth brandy is also fantastic when paired with a strong cheese, as the cheese enhances the floral flavours of the brandy.
So what are some of the best brandy and food pairings? Nikki feels that brandies are best matched with powerful foods in terms of aroma, flavour, intensity and weight, adding an interesting contrast to richness. The choice of brandy will depend on the flavours that you wish to echo in the dish and the best pairing will come with experimentation. Nikki advises that the general guidelines are to stick to foods that are rich in weight and texture (made with cream and/or eggs), have an inherent sweetness (such as certain cheese, desserts and sauces) or are highly fragrant on the nose and palate. Some of Nikki’s top matches include mushroom and mascarpone risotto with 20-year-old KWV, chocolate brownies with macadamia Lindt sauce with 10-year-old Van Ryn’s, and prawn nigiri with Japanese mayonnaise with Klipdrift Premium.
Emile suggests pan-frying foie gras with a mixture of brandy and Coca-Cola, which gives this delicate dish a wonderful sweetness. He says smoked salmon pairs well with a dry brandy such as Nederberg Solera and a dash of soda, and traditional South African tripe with a fruity brandy such as KWV 10-year-old, where the brandy works well with the rich and fatty dish. Finally, Emile explains that any rich chocolate dessert or strong cheese goes well with a good quality brandy, served at room temperature.
If you’re hesitant about hosting your own pairing at home, why not visit a cellar and give their suggestions a try? Van Ryn’s Distillery, situated just outside Stellenbosch, has introduced a brandy and charcuterie tasting to their list of pairings, along with their traditional coffee and chocolate options. With this tasting, guests are treated to a generous glug of five-, 10- and 15- year-old Van Ryn’s, paired with a selection of artisanal cured meats, such as salami, Parma ham and coppa from nearby
La Masseria. A tasty cheese and charcuterie platter is also available, including a variety of nutty, tangy and fruity cheeses. Brandy cocktails are served with the platter. For more information, contact Van Ryn’s on 021 881 3875.
KWV Distillery has teamed up with
The Cheese Gourmet to offer brandy enthusiasts a new and delicious way of enjoying brandies at home. At your next dinner party, present your guests with a cheese platter and brandies, instead of the usual dessert wines. Whether you’ve got the KVW five-, 10-, 15-, 20-year-old or blended Imoya VSOP brandies at home, there’s a recommended cheese to provide a great accompaniment to each. With the likes of blue cheese, Emmental and White Rock as suggested pairings, your guests are sure to enjoy this unique end to the meal. For more information, visit KWV’s website
here.
