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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 […]

In the pink with Rosé



In the month of love, with pink and red all around us, rosé may be the most apt wine to drink. In a recent article about this wine on www.wine.co.za, Nikki Lordan says the following about Leopard's Leap's Rosé:

The Leopard’s Leap Lookout Rosé 2009, 100% Pinotage was a favourite amongst tasters as a very easy-drinking, fruit-bomb style wine with a dry, lingering finish.

Lordan further writes:

The one great thing about rosé is the vastly different styles that can be produced, which is all dependable on the grapes the winemakers choose to use. While Pinot noir, Mourvedre and Grenache are considered to produce more fruit variations, varieties such as Cabernet franc, Petit Verdot and Cinsaut result in far too tannic variations, leaving a slightly bitter taste on the back palate. Shiraz and Pinotage is by far the most popular variety to use for rosé wines in South Africa and produce mild styles that can swing to either side of the pendulum, depending on the level of extraction. 

 

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