Latest News

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 […]

News

2014 Culinaria Grand Vin – a lesson in food & wine harmony



To say that Leopard’s Leap Cellarmaster Eugene van Zyl is particularly pleased with the 2014 vintage of the brand’s Culinaria Grand Vin Bordeaux-style blend, would be an understatement.

“The wine is complex and combines layered flavours with an elegant structure – exactly what you need when you choose a wine for the dinner table”, he concludes. This would be ideal as the Leopard’s Leap Culinaria Collection is set out to be just that – a celebration of the harmony in which food and wine complement one another.

While a red blend with such depth and complexity would generally be associated with something of equal substance such as roast beef or leg of lamb, the Leopard’s Leap Culinary team suggest a combination that although it makes absolute sense, would not have been the obvious choice. – Mushrooms.

“If you think of the ingredients that show off a great wine, mushrooms would have to be near the top of the list”, says acclaimed food and wine writer, Fiona Beckett. “Possessed of the sexy ingredient umami – the intensely savoury taste identified by the Japanese, they flatter and act as the perfect foil for wines as disparate as vintage Champagne, Pinot Noir and Cabernet Sauvignon.”

It is also the umami and meaty taste as well as rich, earthy flavour that make mushrooms ideal as a substitute for meat in many recipes. But whether they add to your meat, our replace it, mushrooms can be a wonderful pairing with the Culinaria Grand Vin.

, 2014 Culinaria Grand Vin – a lesson in food & wine harmony

Culinaria Grand Vin

Try Chef Pieter’s Recipe for a Millionaire’s Mushroom Sauce

60 ml (1/4 cup) dried shitake mushrooms

125 ml (1/2 cup) Culinaria Grand Vin

250 g mushrooms, sliced

15 ml (1 tbsp) soya sauce

125 ml (1/2 cup) cream

Salt and freshly ground pepper

Heat the dried mushrooms and wine in a small saucepan over medium heat and set aside for 30 minutes.

Fry mushrooms in a hot pan until all moisture has evaporated. Add the rehydrated mushrooms and wine and cook for 1 – 2 minutes. Add soya sauce and cream and leave to reduce to syrupy consistency. Season to taste.

 

Notes:

  • The Cabernet Sauvignon (28%) and Merlot (26%) in the blend were obtained from optimal Stellenbosch vineyards while the Swartland bushvine Cabernet Franc (22%), Petit Verdor (21%) and Malbec (3%) enjoyed close proximity to the cooling Atlantic ocean. Matured in a selection of first and second fill French oak barrels, the wine promises exceptional maturation, but is already accessible at a relatively young age, beautifully balancing dark fruit and earthy nuances.
  • Except for some knowledgeable chefs, most South Africans are not that familiar with the magic of the mushroom hunt. Luckily foodies nowadays have access to wonderful selection of mushrooms in supermarkets and can choose from a variety of tastes and textures. For those who really think fungi is fabulous, get your hands on Antonio Carluccio’s The Complete Mushroom Book. He has more than 60 years’ experience of “collecting, cooking and devising recipes for mushrooms” and even when you will not try your hand at picking them, he shares more than 100 recipes covering the classics, contemporary interpretations as well as oriental flavours.

Upcoming Events

20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]