Latest News

French 75 Recipe


The story goes that British soldiers stationed in France during the First World War wanted to add some kick to […]

Alabama Slammer Recipe


In the 1988 movie, Cocktail, Tom Cruise plays the role of a bartender and the self-proclaimed Last Barman Poet. The Alabama […]

Mississippi Punch Recipe


The Mississippi Punch was made famous in the all-time classic movie, Breakfast at Tiffany’s. Packing quite a punch, it was Holly […]

#CheninOccasion Dinner Date


Just at the thought of a dinner date, one gets butterflies in the tummy! A romantic dinner can be a first date, […]

#CheninOccasions Picnic time!


Summer and picnic goes hand in hand. Whether you enjoy the real deal with checkered blankets and baskets or a […]

#CheninOccasion – Cake, Club and Chenin Blanc


Book Clubs are such clever inventions! Not only do they force us to take some time for ourselves, they also […]

#CheninOccasion – Summer Sunset


Sunset is a special time of day whether you enjoy it from a rooftop with city sounds in the background, […]

Chenin Blanc for all Occasions


Choosing a wine can be challenging when you are planning a menu or even when just ordering from a menu. But, […]

2018 Michelangelo International Wine & Spirits Awards!


The 2018 Leopard’s Leap Classic Chenin Blanc has been awarded with the Chenin Blanc Trophy in the 2018 Michelangelo International […]

Traditional Tipsy Tarts


Few things are as delightful and delicious as a traditional tipsy tart. Served with coffee at a sensible hour or […]

Page 1 of 4212345...102030...Last »
News

Leopard’s Leap 2012 Culinaria Grand Vin – an excellent choice for the dinner table



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.

Analysis:

Alcohol       13.5% Vol

RS                 1.55 g/l

pH                3.51

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 info@leopardsleap.co.za 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

Olive oil

100g thick-cut bacon, cut into lardons

10 small shallots, peeled

(or 3 red onions, peeled halved)

Butter

250g button mushrooms

2 cloves of garlic, peeled

60ml Cognac (Brandy)

300ml brown chicken stock

Thyme

Flour

 

Garnish

50g bacon

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.

 

 

 

 

Upcoming Events

21 November 2018
  • South African Table
South African Table
12:00
23 November 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
24 November 2018
  • South African Table
South African Table
12:00
28 November 2018
  • South African Table
South African Table
12:00
29 November 2018
  • South African Table
South African Table
12:00
30 November 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
1 December 2018
  • South African Table
South African Table
12:00
5 December 2018
  • 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 2018 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

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