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Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

Taste the Difference



, Taste the Difference
Who decided that the best match for red wine is a forkful of red meat, or that white wine went down smoothest with fish? Although I’ll be the first to admit that old habits die hard, breaking away from the stereotypical wine-food pairing ideas opens up a world of new and tantalizing flavours!

Wine pairing is often a contentious topic, particularly because it’s a matter of taste – different strokes for different folks. Some of us prefer to stick to the tried and tested – red with red, white with white, while others prefer more unconventional pairing.

I’ve decided to throw a spanner in the works and suggest some innovative and unconventional food-wine pairing options. I invite all of you to try these at home – at your own risk of course. My palate is somewhat more weathered (read confused) while yours may not all be ready for the adventure!

Try the classically styled Cabernet Sauvignon Merlot blend with a simple dessert. The rich plum and blueberry flavours of the wine with a traditional crème brulee will introduce your tastebuds to a whole new experience. Not that adventurous? Why not try this wine with a smorgasbord of cheese and savoury treats – slightly more traditional but just as scrumptious.

According to Fiona Beckett of www.matchingfoodandwine.com certain wines are specifically created to be enjoyed with spicy foods. Leopard’s Leap Rose, a delicious coupling for a range of edible treats, is a perfect match for a rich Malay Tikka As strange as it may sound, trust me, the flavours could not be more complimentary! The layered fruity flavours in the Rosé gently off-set the Tikka spices leaving you wanting more – a definite suggestion for your next dinner party with friends!

If you have any unconventional pairing suggestions of your own please let us know and we’ll be sure to test them.

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