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Lamb Pie & Red Wine for Winter


A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb […]

Garlic and Thyme Baked Camembert with French Baguette


Sometimes the basics are the best. Bread. Cheese. Wine. And no one has mastered the art of making basics beautiful […]

Quick Beef Bourguignon


Beef Bourguignon is another French classic that is as hard to spell as it is to pronounce… Luckily, with our […]

Apple Croustade


The French are famous for their pâtisserie and desserts – Tarte Tatin, Clafoutis, Crème brûlée, Crêpe Suzette, Mille-feuille… and as […]

Announcing our exciting new competition for Open Book Festival 2019: Take a Moment!


Leopard’s Leap is all about adding quality to life and in combination with our support of the annual Open Book […]

Croquembouche with salted caramel filling


Croquembouche with salted caramel filling Choux Pastry for the Profiteroles Ingredients 250 ml water 75 g butter 150 g flour […]

Croquembouche with Crème Patissiere


Croquembouche with Crème Patissiere filling Choux Pastry for Profiteroles  Ingredients 250 ml water 75 g butter 150 g flour approximately […]

L’Etoile Wine Cocktail


In anticipation of next week’s Bastille Festival, mix this delightful L’Etoile Wine cocktail. The French L’Etoile translates as The Star […]

Springbok shank with textures of sweet potato and minty herb salsa


Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong


Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

Taste the Difference



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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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