There’s a common misconception out there that brandy and cognac are purely dessert aperitifs. I don’t blame the misconstrued masses but fucking hell a great brandy, neat, and a cigar after an awesome meal is a feeling I could say is near orgasmic. But let’s not get it twisted nothing beats the good old roll in the hay. Now what if you don’t enjoy wine or feel that beer maybe too casual (beer connoisseurs may beg to differ), what else is there to pair your food with?


Why not try a brandy or a cognac? 15yr olds go great with beef, venison or game meats or try a 10 year old or VSOP with a block or two of ice with some chicken curry, superb!!!! The possibilities are endless.


There’s one thing I'd like to hand to my boer boitjies and that was bringing brandy to the braai. Tshisa nyama ipholile (braaing is a relaxed, casual affair); you don’t want to get to serious so a good 5yr old with some ginger ale or soda is a great staple around the fire and on the table while enjoying those succulent chops and boerie. When we get to dinner parties, that’s when you can go Balls to the Wall (pull out all the stops) with your brandy collection.


Try a 10 year old with a champagne based cocktail (generally, I don’t encourage mixing) with seafood, oysters or a seafood soup or salad for starters. Bring out the 15 year old with a pepper crusted fillet. You can choose your own sides as the most important thing here is the meat; 15 year olds tend to have spicy notes and flavours which compliment the meat superbly.


For dessert how about an awesome 20 year old with a rich dark chocolate dessert to send your taste buds on a journey like never before then end the night with a cognac laced night cap, the cafe brulot (see cocktails) will be the greatest finish to your dinner. You now have the makings of brandy food pairing of epidermiese proporsies (oombas 7de laan). Don't be afraid to experiment no one ever said only wine can go with food, so go out there start your collection and go balls to the wall. 


Let the Yack be with you!