Wednesday, April 22, 2015

SA Brandy Foundation tasting and lunch at Bistro Michel in Johannesburg

SA Brandy Foundation via it's Director Christelle Reade-Jahn, presented four magnificent brandies today perfectly paired with Bistro Michel (located in Blu Bird Shopping Centre , highly recommended by the way) delicate yet flavour some food, prepared by Michel Morand, one of Johannesburg and South Africa most seasoned restaurateur

Kingna 5 years old , Backsberg Sydney Back NV, Kaapzicht 10 years old and Blaauwklippen 8 years were the four potstill brandies showcased today.

South Africa long love history with brandy, started back in 1672 when the first brandy was distilled on board a ship in Cape Town harbour.

Over the last 343 years, the Cape have emerged as one of the best location on earth to produced fine brandies, comparable if not better than benchmark Cognac, Armaganc and similar aged distillation made from grape base.

South African brandy have been acknowledged more than 11 times in the last 14 years as the "World's Best Brandy" at the International Wine & Spirits Competitions in London an unequaled feat by any brandy producing countries.

South African potstill brandies are predominantly produced from Colombard and Chenin Blanc base white wine, with a minimum ageing of three years in 340 L oak casks and without a doubt is the world's best kept secret spirits, over delivering on value, coupled with exceptional qualities, seek them out, they will certainly add memories to your dining experience.#lovebrandy

Kingna Potstill 5 years old a delicate offering from Montagu with charming character, it was expertly used in a refreshing, tangy and flavorful Bloody Mary version as aperitifs on arrival

Brandy base bloody mary

Simple yet well structured menu created by Michel Morand 

@BrandyRocksSA - @BrandyFusion - #lovebrandy

First course - Carpaccio of Mauritian Seabass served with Peppadew and capers brunoise, pesto

Melt in the mouth thin slices of Seabass, lifted by the pesto and crunchiness of the brunoise, beautifully matched with Backsberg Sydney Back NV 

I loved the citrus freshness in the Backsberg as it opens, ripe stone fruits and shows delicate floral notes, fresh and vibrant with hints of honey on aftertaste.

Dunvegan Farm duck leg confit served with Salardaise and apple sauce

A fantastic fell off the bone duck was match with the sublime Kaapzicht Estate 10 years old

This shows the exceptional quality of a matured 10 years old brandy, with intense notes of dried fruit, raisin, tobacco and spicy leather note, texturraly rich with impressive depth, world class.

Dark chocolate mousse with orange confit paired with Blaauwklippen 8 years old

This was a rather unusual brandy with notes more akind to an oak aged grappa / husk brandy, touch medicinal with old wood influence, it was nevertheless fresh with subtle ripe orange notes on finish

Chef owner and restaurateur extraordinaire Michel Morand explaining his inspiration behind the menu

A near perfect  double espresso to finish the tasting and pairings, this shows very good and consistent crema with no sign of burn, uniform blonde color