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Award-winning wine for unbeatable dinner-table partners

Leopard’s Leap Wines is delighted to announce its performance in the 2015 Concours Mondial de Bruxelles Wine Competition.

Both the 2014 Culinaria Chenin Blanc and 2012 Culinaria Grand Vin were awarded with gold medals!

Exclusively available from the estate in Franschhoek, the collection is inspired by the regionality and food-friendly character of French wines and comprises a Chenin Blanc (Loire-inspired), Pinot Noir Chardonnay blend (Burgundy-inspired), a Shiraz Grenache blend (Rhône-inspired), Grand Vin Bordeaux-style blend and Méthode Cap Classique Champagne-style sparkling wine. The range also includes a Muscat de Frontignan Natural Sweet dessert wine.

The 2014 Culinaria Chenin Blanc has a well-defined ripe fruit character, showing ample apricot, pear, pineapple and kiwi flavours, supported by sweet-spice flavours and a zippy tartness. Elegant oak nuances makes this wine a unique food companion. With its supple fruit and well-balanced natural acidity, the Culinaria Chenin Blanc Grenache Blanc is an excellent partner to the noriously difficult pairing of tomato. Try it with any tomato based dish – especially gazpacho! Exceptional with shellfish, vegetarian dishes containing aubergine, leeks and peppers, salads with a sharp vinaigrette or tangy mayonaisse, oysters, asparagus with hollandaise and goat’s milk cheese. Also a good partner to the often tricky flavours of Thai food. If you have not yet tried it with our recipe for mussels with chorizo – please make sure to do so!

The 2012 Grand Vin is a Bordeaux-style blend with complex layers. Aromas of black currant and mulberry are backed by clove and cedar wood. The complex, elegant structure of this wine provides an interesting base for food-and-wine pairing.This classic blend is elegant in character and its friends on the dinner table are traditional lamb with rosemary or thyme, meat roasts with garlic and herbs, hard cow’s milk cheeses such as Cheddar and Emmenthal and of course a good quality aged steak (especially when served with Chef Pieter’s decadent mushroom sauce).


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