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Festivities,
Year-end –functions and Christmas carols – all signs
that this year is quickly drawing to an end. It was a
year filled with plenty of challenges, but just as many
opportunities and successes.
Read about South African
brandies achieving international recognition. Plan a few
trips visiting brandy producers. Enjoy interesting and
diverse tastings with traditional South African
favourites or even honey.
Best wishes
and always enjoy responsibly.
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Article1 |
MAVERICK CAPE BRANDY
CONTINUES SA’S INTERNATIONAL WINNING STREAK
Joseph Barry Cape Pot Still Brandy Ten crowned Best
Brandy in the World at London’s International Wine &
Spirit Competition.
A small batch of special pot still brandy from
Southern Cape Vineyards - Barrydale in the Klein
Karoo has wowed the international panel of esteemed
brandy palates called upon to judge brandies vying
for the title as Best Brandy in the World at the
annual International Wine & Spirit Competition
(IWSC) in London recently.
The Joseph Barry Cape Pot Still Brandy Ten was
hailed at the official awards ceremony held on 26
November 2009 at the historic Guildhall in London.
It was one of no less than nine South African
brandies in the final taste-off for the trophy,
together with brandy from France, Australia and the
USA.
‘I am particularly pleased that a Cape brandy was
voted tops in the year that the IWSC celebrates the
40th year of this competition, commented Dave
Hughes, a qualified distiller and leading
independent local representative on wine and spirits
tasting panels internationally (including the IWSC).
IWSC is regarded as the most “senior” of its kind
and was also the first to recognise brandy as a
category in itself worthy of a trophy for “best in
the world”.’
Both Hughes and the South African Brandy Foundation
chairperson Dr Caroline Snyman highlighted another
aspect of this year’s result. Said Snyman: ‘What
this tremendous achievement by the Joseph Barry Cape
Pot Still Brandy Ten in winning this prestigious
title also proves, is that the excellence of our
brandy quality has a broad base. It’s not just one
or two of our big brandy producers winning this
coveted award; no fewer than five different
producers have been thus recognised in just the past
decade or so.’
Ferdi Smit, operations manager: brandy, and Riaan Marais, CEO, from Southern Cape Vineyards
received the ‘Best Brandy in the World’ award
Others from South Africa to have won the trophy as
‘best brandy in the world’ in the past are Van Ryn,
KWV, Oude Molen and Backsberg. Since the inception
of the worldwide best brandy trophy in 1984, Cape
brandies have won the award 11 times – and an
impressive eight times since 1999. Snyman points
out: ‘This year’s excellent results at this and
other international competitions confirm the
consistently outstanding quality of SA brandy in the
global drinks arena.’
Adding to Southern Cape Vineyards’ impressive
achievement is the double whammy for their Barry &
Nephews Muscat - which garnered Gold together with
Best in Class - while Joseph Barry Five took Silver.
Other South African brandies awarded both Gold and
Best in Class are: Van Ryn’s Viceroy 5 year Old
Brandy; Van Ryn’s 12 Year Old Distillers Reserve,
Van Ryn 20 Year Old Collectors Reserve and Olof
Bergh Solera Brandy. KWV Founders Reserve Pot still
Brandy, KWV 20 Year Old Pot still Brandy and Van Ryn
10 Year Old Vintage Brandy took Gold.
Only brandies officially designated Cognac are not
included in the IWSC evaluation, although South
African brandies follow the same stringent set of
production methods as those in the Charentes. These
range from grape vinification guidelines through
double distillation in copper pot stills and
maturation in small French oak barrels. Strict
minimums of style and standards of quality are set
locally to ensure stylistic authenticity in three
specific categories of brandy (blended, pot still
and vintage).
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The Joseph Barry Cape Pot Still Brandy Ten is made
from Colombar and St- Emilion (Ugni Blanc). Both
grape varieties are traditionally recognised (and
officially sanctioned for Cognac) as ideal for the
making of fine brandy. ‘The wine was distilled twice
in a Woudberg copper pot and the distillate matured
in French oak for several years, as is the practice
for our other two pot-still brandies, Joseph Barry
Five and Joseph Barry Muscat,’ according to Ferdi
Smit, operations manager: brandy at Barrydale
Cellars SCV.
‘But through the years there had always been this
one batch of brandy that turned out to be distinctly
different from the rest of the Joseph Barry family,
which had us baffled; a non-conformist, a loner, a
rebel even,’ added Riaan Marais, CEO of Southern
Cape Vineyards. So it was decided to leave this
batch in barrel and watch its development.
‘This was the one that eventually revealed itself as
having the makings of a 10-year-old; it simply
needed time to show its true character.’
Judging by the tasting notes of the judging panel
this ‘maverick’ from the Klein Karoo had transformed
into bright gold, with an aroma attack of ripe
fruit. ‘The pace slackens a bit and vanilla becomes
apparent while a great floral backing builds up.
Pretty spectacular mouth with deep fruit flavours
edged by the sweet spice of vanilla. Silky flow
across the palate with fine, lively texture. Well
integrated and complex mouth with good balance. Some
hints of fruitcake lead into a floral, dry finish.’ |
Only a limited quantity of the award-winning Joseph
Barry Cape Pot Still Brandy Ten (some 3 000 bottles)
were made. It’s available directly from the
Barrydale Cellar, just outside the tiny Klein Karoo
hamlet of Barrydale on the R62 Brandy Route, at R350
a bottle, or from a select few fine liquor stores
including Wine Concepts, Caroline’s Fine Wine Cellar
and Morgan Wines in Cape Town.
The team at Barrydale Cellar is monitoring the
development of another distinctive batch with the
potential to carry the 10-year-old label. Says
Marais: ‘If we’re lucky, it’ll be in three years’
time; but with brandy you never know….’
• All results are available on
www.iwsc.net.
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Article2 |
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OUR VERY OWN BOEREJONGEN:
CABRIERE'S TAKUAN VON ARNIM
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Chef patron of the Haute Cabrière Cellar
Restaurant, Matthew Gordon has just returned from a trip
to Scotland where he created a spectacular meal
combining traditional South African flavours with the
finest Scottish fare.
Star of the show was the dessert which was made with
Boerejongens. These are simply raisins conserved in
brandy. The recipe is a Dutch original but has become as
traditionally South African as bobotie and melktert.
Boerejongens actually means ‘farmer boy’ and we have a
particularly good example of that in our very own Takuan
von Arnim, who grew up on Cabrière, now runs the cellar
and makes the Fine de Jourdan, of course. We suggest you
use the Fine in making the Boerejongens.
Matthew serves the Boerejongens in our restaurant in
pastry turnovers with ginger parfait and vanilla syrup.
We suggest you do the same, but make sure you keep a jar
in the cupboard; they are delicious served over vanilla
ice cream too, or simply eaten straight from the jar.
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Gingerbread Parfait
1 ¼ cup milk
1/3 cup brown sugar
2 tsp Molasses (or honey)
1 ½ tsp grated fresh ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
Pinch of salt
3 large egg yolks
1 cup whipping cream
Bring milk, brown sugar, molasses, ginger, spices and
salt up to a simmer in a small, heavy-bottomed saucepot.
In a small bowl, whisk egg yolks. Gradually add hot milk
to egg yolks, whisking constantly, until all milk has
been incorporated. Return mixture to the pot and stir
over medium-low heat until the custard coats the back of
a spoon, about 3 minutes. Remove from heat and strain.
Chill completely.
Whisk whipping cream into custard mixture and pour into
an ice cream maker. Churn ice cream according to
manufacturer’s instructions, and keep frozen until ready
to serve.
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Vanilla syrup
1 1/2 cups granulated sugar
1 1/2 cups water
1/8 teaspoon salt
2 vanilla pods, split
1 fresh lemon quartered
1 cinnamon stick
2 star anise
In a large saucepan over medium-high heat, bring water,
sugar and salt to a boil, stirring occasionally until
sugar is dissolved.
Add the lemon, vanilla pod and star
anise and boil until mixture becomes thick and syrupy,
about three to five minutes. Remove from heat and allow
cooling. Strain and refrigerate
Boerenjonggens turnovers
1 roll puff pastry
150g Raisins (2 colors)
3 cups Fine de Jourdan
50g sliced almonds
1 egg yolk (for egg wash)
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Marinate the raisins in the brandy for 24 hours and then
strain well and pat dry with kitchen towel if necessary.
Toast the almonds on a tray in the oven, or dry fry them
in a pan. Add the almonds to the raisins and mix well.
Roll out the puff pastry and cut rounds with a cookie
cutter or cup. Spoon the mixture in the middle, egg wash
the sides and fold over. Seal the pastry with a fork,
pressing down. Make sure you press out the air as well,
before sealing. Egg wash the top and bake in a medium
oven 180C for 20 minutes or until golden brown.
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Article3 |
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BLONDIES, BROWNIES AND
HONEYS FOUND AT FIVE-STAR WINELANDS VENUE
One of South Africa’s most celebrated names is squaring
up to a line of sensational beauties in a bid to reveal
a fascinating, new side to its personality.
Van Ryn’s Fine Cask Reserve 15 Year Old, described by
brandymaster Johan Venter as a fusion of honeyed-citrus
aromas that open onto a creamy palate laced with
chocolate and oak, is partnering a brownie, a blondie
and a honey, all on the same plate.
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The
sublime squares, on offer exclusively at the Van Ryn’s
Distillery near Stellenbosch, have been developed for
the five-star distillery, by sweet-toothed Francophile
Nicola Meyer.
She
studied the art of patisserie-making in Normandy before
taking additional courses in confectionery in Europe and
then came home to specialise in “high teas and special
events”.
She immediately recognised that the much-awarded Van
Ryn’s Fine Cask Reserve 15 Year Old was a special event
in its own right that deserved not one, but three
chocolate-infused squares to show itself to best effect. |
The dark chocolate brownie
is festooned with pecan nuts. The blondie (made with
white chocolate) is punctuated by tiny studs of dried
cranberry for its sweet acid spark and then topped with
a decadent layering of white chocolate ganache. The
caramel-coloured honey is a close relative of the
blondie but enriched with pure honey.
Says Nichole Solomons of Van Ryn’s Distillery, situated
along the banks of the Eerste River, about 35 minutes’
drive from Cape Town: “Each square reflects a facet of
the Van Ryn’s Fine Cask Reserve 15 Year Old’s
personality. We’ve created a totally tantalizing sip and
nibble extravaganza. Anyone who enjoys a bit of
indulgence will find this an irresistible combination.
The textures and flavours meld in your mouth in the most
superb and satisfying way.”
The brandy, brownie, blondie and honey quartet is
available from July 1, 2009, at a cost of R45 per
person.
Contact the Van Ryn’s Brandy Distillery on 021 881 3875.
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Article4 |
VISIT THE OUDE MOLEN BRANDY DISTILLERY THIS FESTIVE
SEASON
Travelers along the N2 route along Sir Lowry’s Pass in
the Overberg region should definitely not miss one of
the tourism highlights - the Oude Molen Brandy
Distillery. The revamped distillery is nestled in a
beautiful valley surrounded by majestic mountains for a
feeling of absolute tranquility.
Oude Molen Brandy Distillery offers an exceptional,
historic brandy experience with a tour and tasting. The
tour starts with an insightful audio-visual presentation
in the audio centre followed by an informative, one-hour
guided tour through the cellar, where visitors can gain
first-hand experience of a working distillery. The tour
concludes with a tasting of their two exceptional,
award-winning brandies.
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Visitors can enjoy a leisurely stroll through Oude
Molen’s beautifully landscaped, indigenous gardens or
relax on the terrace and absorb the beautiful
surroundings. A visit to the distillery’s speciality
shop is a must for souvenir collectors with a great
selection of merchandise ranging from Oude Molen’s
famous fruit cake to high quality clothing items.
The Oude Molen visitor’s centre is open daily from
Monday to Friday between 08h30-1700. Distillery tours
are conducted daily by appointment and light lunches and
refreshments can be arranged. Cellar tours on Saturdays
and Sundays are also available by appointment for tour
groups consisting of more than 10 people. Bookings for
light lunches are available. |
For further information and bookings, contact Oude Molen
on 021 859 2517 or visit
www.oudemolen.co.za.
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Article5 |
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KLIPDRIFT SWEET TREATS TASTING – ‘MET KOEK EN TERT’
In the olden days (think in
terms of 1938); men used to compete with one another
to see who could distil the best brandy, whilst the
woman boasted to one another about their baking
brilliance. Always hosting get togethers to swop
recipes and baking ideas.
JP Marais, the founding father of Klipdrift, was a
very precise man when it came to work and brandy
distilling. He wrote down everything with each
distillation trial and that is how we know that
Klipdrift was ‘born’ precisely two minutes past
eight in 1938.
The clock on the Klipdrift bottle (two minutes past
eight) is a reminder to all that the perfect brandy
has already been distilled and that any further
trials to distil a better brandy will be a waste of
time.
When it came to social gatherings, JP and his wife,
Joyce, played the perfect hosts. They were generous
(especially with his Klipdrift brandy) and always
ready with a bite to eat and a funny story or two to
tell.
“Met Koek & Tert” was created as a tribute to JP and
his wife to celebrate the perfect combination of
Klipdrift brandy and baked treats. This interesting
and most certainly different tasting pairs the four
Klipdrift products namely Klipdrift Export,
Klipdrift Premium, Klipdrift Gold and Klippies &
Cola with South African traditional sweet treats.
The well-loved Klipdrift Export is paired with a Jam
Square to enhance the fruity notes of the export
brandy. A spicy biscuit is served with the smoother
Klipdrift Premium which has spicy, cigar and wood
aromas.
The potstill brandy, Klipdrift Gold, is a
multi-layered brandy with fruity flavours in the
first layer, spicy and cigar tones in second and at
the bottom of the glass, the third layer of cocoa
and dark chocolate. The Klipdrift Gold is paired
with a delectable brandy truffle.
The tasting is completed with the ready to drink
mix, Klippies & Cola, paired with another South
African favourite namely the koeksister.
For more information contact the Klipdrift
Distillery in Robertson on Tel: 023 626 3027 , Open
7 days a week, or visit the website at
www.klipdrift.co.za.
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Article6 |
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VAN RYN’S TAKES
INTERNATIONAL TOP HONOURS FIVE TIMES
Van
Ryn’s Distillery in Stellenbosch has retained
its best in the world status amidst tough
competition, having just taken the title in
London of International Spirits Challenge (ISC)
Best Brandy for the second year in succession.
On both occasions, the top score went to Van
Ryn’s 12 Year Old Distillers Reserve, the same
brandy to twice win the International Wine &
Spirit Competition’s Worldwide Best Brandy
(IWSC) trophy, first in 2004 and again in 2005.
Last year, it was the turn of the Van Ryn’s 20
Year Old Collectors Reserve to be judged IWSC
Worldwide Best Brandy for 2008.
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The
latest coup brings to five the number of times
South Africa’s flagship brandy distillery has
walked off with the highest score on a major
international competitive event. No other local
brandy distillery has been similarly honoured.
Van Ryn’s 15 Year Old Fine Cask Reserve won a
gold medal on the 2009 ISC. The distillery also
came home with three golds on this year’s IWSC.
These were for the 12 Year Old Distillers
Reserve and 20 Year Old Collectors Reserve, both
of which also earned best-in-class scores, as
well as for the Van Ryn’s 10 Year Old Vintage
Brandy. The 12 Year Old Distillers Reserve also
won gold on the 2009 Concours Mondial de
Bruxelles. |
Says brandy master
Johan Venter, who conceived the Van Ryn’s
Collection Reserve range and continues to
oversee the handcrafting of its four
limited-edition brandies: “With the growing
international participation of specialist brandy
producers the world over, the competition and
thus standards continue to rise, making it
progressively difficult to retain our
front-ranking position. Apart from the actual
brandy-making expertise we have developed and
try to enhance with each passing year, we also
give a great deal of focus to the sourcing of
the right fruit and have established close
networks with the viticulturists who manage the
vineyards from which we draw our grapes.
“We also are extremely particular in the
seasoning and toasting specifications for the
French oak vats in which we age our brandies. So
with top-quality fruit and wood at our disposal,
we are well placed to apply ourselves to the
traditional art of double-distillation and, of
course, to the blending, which is where we make
our most discernible mark.
”We are also very fortunate in that South
African brandy-making legislation is amongst the
most stringent anywhere in the world, which
certainly has given us a head start.”
The four brandies in the range are stocked by
specialty retailers and at Van Ryn’s Distillery
on the banks of the Eerste River.
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Article7 |
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EXCLUSIVE EPICUREAN ADVENTURE AT NEDERBURG
Join us for an intimate private dining
experience at the majestic Nederburg manor house
where opulence from years gone by merges with
fine fare perfectly matched with Nederburg’s
award-winning wines.
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Nestled at the foot of the Drakenstein
Mountains, the restored manor house, completed
in1800, is adorned with yellowwood floors and
beams and decorated with period furniture and
objects. The impressive dining room exudes a
sense of luxury and sets the tone for a splendid
dining occasion.
The seven-course gourmet delectation, where each
dish is matched with a tasting from Nederburg’s
best-of-best Manor House and Ingenuity wines, is
a culinary journey of tastes and textures
highlighting the essence of modern South African
cuisine. Adapting her dishes seasonally to
ensure only the freshest ingredients are used,
chef Anja Arnold has taken inspiration from the
rich heritage of the manor house where many a
stately dinner has been served.
Experience how best to partner wines with food
by matching flavours, body and texture, and by
using the five taste sensations as a guide.
These are sweet, sour, salt and bitter, as well
as umami, the Japanese term that literally means
the essence of deliciousness and is used to
describe flavours with a heightened tastiness or
savoury quality.
The exclusive dining experience is a great way
to team-build or to celebrate special occasions.
The cost per person is R400 and includes a
seven-course dinner and wine.
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Bookings essential and by appointment only and
groups must include a minimum of six people. A
maximum of 30 people can be accommodated.
Nederburg supports responsible drinking and will
offer the designated driver accompanying the
group, a complementary gift pack.
To book, call (021) 862 3104 or visit
www.nederburg.co.za.
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