One minute the sun was blazing merrily down and you were enjoying a delicious, chilled Leopards Leap Chardonnay. The next thing you knew, you’ve gone in search of your winter woolies and it’s so dark when you wake up for work, it feels like the middle of the night. Yes, folks, in a country that lives from public holiday to public holiday and braai to braai, I’m sorry to report that winter is truly on its way.
But don’t despair, Leopards Leap has a range of tantilising reds – from its velvety Shiraz to its full-bodied Cab Sav and its enticing Pintoge Shiraz and Cape Sav Merlot blends – to banish those winter blues. And if you’re not in the mood for a traditional winter tipple, why not spice up the season with Gluwein?
With a history dating back as far as 500BC, when herbs and spices were added to wine mainly for health reasons, Gluwein has definitely been tried and tested to ward off the winter chill. As any of our Northern cousins can tell you, Gluwein is the ideal drink to awaken your tastebuds and warm you from the inside out. Try this easy Leopards Leap recipe and let us know how it goes down.
1 Bottle Leopard’s Leopard’s Leap Cabernet Sauvignon
4 whole cloves
1/2-1 lemon rind.
¼ cup sugar, to taste
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