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#Words4Wine – yes, it’s time!


Leopard’s Leap Wines is delighted to announce the 2019 edition of its #Words4Wine campaign as part of its sponsorship of […]

Malindi’s Fastfood Chickpea & Potato Curry with Cashew Cream


Another wonderful food story from Erica Platter and Clinton Friedman’s recently published Durban Curry Up2Date. Yes, healthy can be delicious! […]

Sasol Salt Rock’s Famous Mutton Bunny


Erica Platter and Clinton Friedman recently published Durban Curry Up2Date. We love how they tell food stories and share the […]

Toasted S’mortini Cocktail


As a toast to a wonderful cold and wet winter – something the Cape Winelands were in dire need of […]

#WinterWarmer Potjie, Pride & Prejudice


For most South Africans it is hard to imagine a weekend without cooking over an open fire. For many, it […]

#WinterWarmer Chakalaka Chicken 


Chakalaka is one of South Africa’s best known and most enjoyed food traditions. A simple, spicy dish – or relish […]

#WinterWarmer Tray-roasted butternut and chickpea Thai red curry


It is often when one thinks the worst of winter is over, that August surprises you with some exceptional cold […]

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 […]

Another take on recycling wine



When discussing recycling in the wine industry, one usually thinks about packaging: recycling wine bottles, crates and cork. Now,chefs are recycling actual leftover wine in ingenious ways. In California, new products including wine vinegar and marinades for meat are made from leftover wine.

Restaurants end up with wine leftovers for a number of reasons, particularly if they sell a lot of it by the glass, something that's become more popular as have become more cautious about spending. But that trend can leave restaurants with plenty of wine at the bottom of the bottle.

Red or white wine vinegar is easy to make, and saves restaurants money. Chefs also use leftover Champagne, Riesling and sweet wine to make granitas and sorbets. According to one chef,'A side-effect of repurposing pinot and other wine leftovers is you find yourself cooking with a storied vintage that normally would never go near a spoon, like a high-end Champagne or Chateau d'Yquem, the famous French dessert wine that can command hundreds of dollars a bottle.'

Source: Associated Press

 

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