Share the spirit
HOME TO THE WORLD’S BEST BRANDY AND BRUNCH Forget the other towns on the wine route, come hear the angels sing.
Yes, there’s Constantia and Stellenbosch, and scads of places of tipple and wine worship along the Western Cape wine route – but the mother congregation is in Paarl, as I discovered.
In fact, it was during a visit to KWV specifically, while standing in their Cathedral Cellar, where I heard the angels sing.
It was during a tour with The South African Brandy Foundation through the KVW Wine Emporium where I first heard the term “angels share” and quickly realised these angels bless more than only wines and brandies of the estates and wineries around Paarl.
KWV brandy master distiller Pieter de Bod gave a few journalists the first peak into the latest attraction, House of Fire – and also offered valuable insight into the world of brandy.
The visit came just after KWV scooped the award for best brandy/cognac producer at the International Spirits Challenge (ISC) for its 15-year-old brandy. Winning an ISC award is an important achievement. Spirits have to pass the scrupulous blind assessment from specialist judges. KWV won for the second year, while its brandy collected the trophy as Best Brandy overall. The success is again attributed to angels.
Walking into the cellar you breathe in the deep aromas of the brandies. As your lungs fill with the heady air, the Angel’s Share gets explained. By law, South African potstill brandy must be aged for a minimum of three years in oak casks. French oak is used, thanks to its great flavour potential and its ability to soften the brandy. But oak is porous and alcohol evaporates through the wood. About 3% is lost this way every year. This is known as the angels’ share – a way of thanking the heavenly beings for working their magic in the casks – and ensuring South Africa is one of the top brandy producers in the world.
The loss is also attributed to South Africa’s hot climate – but De Bod thinks even that counts in our favour.
“The temperature in South Africa means our brandies mature quicker. Our 20-year-old is equivalent of a 35-year-old European brandy,” he says.
House of Fire, is set to open its doors this summer.
It’s like Willy Wonka’s Chocolate Factory: a 3600 exploration of how brandy is created. The space gives visitors a sense of how flavours are created in oak casts, how KWV creates their unique brandy, and also offers tastings.
De Bod talked us through a chocolate and brandy pairing. 010 492-5227
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There are a few rules. Never swirl your snifter – it makes the alcohol evaporate, and as a result your first taste will be overly alcoholic. While more inexpensive, SA brandies are more alcoholic, as they are made to mix. Potstill brandies are meant to be enjoyed on their own over ice or with a spot of water. The refined flavour means a tasting session can open a new world.
“The difference between a wine pairing and a brandy pairing is that when you drink wine, you have the food first and then sip the wine. With brandy you have the brandy first, and then your food,” says De Bod.
A chocolate and brandy pairing is a match made in heaven. The alcohol helps to coat your mouth in decadence. Or perhaps it’s the angels at work again.