Leopard’s Leap is introducing the 2012 vintage of its Bordeaux-style blend, the Culinaria Grand Vin. Complex in structure with aromas of black currant and mulberry, cloves and cedar wood, this new vintage serves as an excellent choice on the dinner table and an elegant glass-full on its own.
Inspired by terroir-specific French styles, the Leopard’s Leap Culinaria Collection celebrates the age-old relationship between food and wine and Cellarmaster, Eugene van Zyl recommends serving the 2012 Culinaria Grand Vin with a traditional French recipe for Coq au Vin. (Please see below)
The blend for the 2012-vintage consists of 34% Cabernet Franc, 32% Petit Verdot, 17% Malbec, 12% Merlot and 5% Cabernet Sauvignon. The Merlot, Cabernet Sauvignon and Malbec originate from the Stellenbosch area while the Cabernet Franc and Petit Verdot are from the Swartland region.
Hand-picked at optimal ripeness, each variety for this limited production was fermented separately. After fermentation, extended skin contact of fourteen days was allowed. Malolactic fermentation took place over nine months in first-fill (40%) and second fill (60%) French oak barrels before blending and a further 12 month barrel maturation.
Alcohol 13.5% Vol
RS 1.55 g/l
Total acid 5.63 g/l
The Culinaria Collection Grand Vin is exclusively available at R89 from Leopard’s Leap Family Vineyards or online .
For more information on the Culinaria Collection, food pairings and how to purchase the wines, kindly contact Leopard’s Leap at email@example.com or +27 (0)21 876 8002.
Chef Pieter’s Coq au Vin Recipe
Red wine marinade
750ml Leopard’s Leap Culinaria Grand Vin
3 sprigs of thyme
1 bay leaf
5 parsley stalks
1 celery stick, chopped
1 carrot, peeled and chopped
1 onion, peeled and chopped
3 garlic cloves, peeled and crushed
1,5kg free-range chicken
Salt and black pepper
100g thick-cut bacon, cut into lardons
10 small shallots, peeled
(or 3 red onions, peeled halved)
250g button mushrooms
2 cloves of garlic, peeled
60ml Cognac (Brandy)
300ml brown chicken stock
100g forest mushrooms
Parley leaves, roughly chopped
Pour the Leopard’s Leap Culinaria Grand Vin in a heavy based sauce-pot. Add the thyme, bay leaf, parsley, celery, carrot, onion, garlic and cook over a medium heat until it has reduced by half. Remove from the heat and allow to cool.
Joint the chicken into 8 portions, place in a large bowl. Pour the red wine marinade over and take care to evenly coat the chicken. Cover and place in the fridge to marinade overnight.
Pre-heat the oven to 180ᵒC.
Strain the wine and reserve for later use, set the chicken aside. Discard the vegetables and herbs. Dry the chicken on kitchen paper and season with salt and black pepper.
Heat olive oil in a cast-iron casserole, seal the chicken pieces on both sides until golden brown, remove and set aside. Sauté the bacon until crispy and golden brown, drain on kitchen paper.
Sauté the shallots in butter and olive oil, add the mushrooms and garlic and cook until golden. Drain any excess fat and deglaze the casserole with Cognac, add the chicken pieces, bacon, red wine marinade, stock and thyme. Cover and place in the oven, cook for an hour or until tender.
If the sauce is not thick enough, drain off into a sauce pot. Thicken with a paste made of a small amount of flour and some of the red wine sauce. Return the sauce to the casserole.
Garnish with crispy bacon, sautéed forest mushrooms and parsley.
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