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News

New Culinaria Collection celebrates age-old relationship



This week we have launched a brand new range of wines called the Culinaria Collection.

The Collection is inspired by terroir-specific French styles and celebrates the age-old relationship between food and wine.

“The Culinaria Collection is a celebration of the passions of the Leopard’s Leap brand and the appreciation we have for fine food and fine wine,” says Hein Koegelenberg, CEO of Leopard’s Leap.

, New Culinaria Collection celebrates age-old relationship

At the launch: Hein Koegelenberg (CEO Leopard’s Leap), Ilse van der Merwe (The Foodfox), Neil Jewell (Bread & Wine Vineyards restaurant) and Eugene van Zyl (Leopard’s Leap Cellarmaster)

Exclusively available from the estate in Franschhoek, the collection comprises a Chenin Blanc Grenache Blanc blend (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.

As the Collection is inspired by the regionality of French wine, terroir plays an important role in determining the identity and character of each one of these wines.

At the launch of the Culinaria Collection from Leopard’s Leap Family Vineyards in Franschhoek, Cellar Master Eugene van Zyl explained the specific terroir selections while in-house Chef Pieter de Jager described each dish and wine pairing that was enjoyed as a six-course tasting menu.

Recognising the impact of the Franschhoek Wine Valley with its 49-award-wining restaurants, on the Western Cape’s reputation as a food and wine region, the estate embraces the valley’s chefs and cuisine. Chefs Chris Hoffmann of Café des Arts, Reuben Riffel of Reuben’s, Neil Jewell of Bread and Wine, Chris Erasmus of Pierneef à La Motte, Ryan Smith of Ryan’s Kitchen and Pieter de Jager of Leopard’s Leap offered to develop a dish for a specific Culinaria wine.

, New Culinaria Collection celebrates age-old relationship

Neil Jewel of Bread and Wine Vineyard Restaurant demonstrates his West Coast Mussels with Café de Paris butter – a beautiful pairing with the 2012 Culinaria Chenin Blanc Grenache Blanc.

  • Tuna Sashimi and horseradish salad served with bubbly vinaigrette (Ryan Smith of Ryan’s Kitchen), paired with Leopard’s Leap Culinaria Méthode Cap Classique.
  • West Coast Mussels with Café de Paris butter (Neil Jewell of Bread and Wine), paired with 2012 Leopard’s Leap Culinaria Chenin Blanc Grenache Blanc,
  • Pan roasted duck breast (Reuben Riffel of Reuben’s), paired with 2010 Leopard’s Leap Culinaria Grand Vin,
  • Lamb Tagine (Chris Erasmus of Pierneef á La Motte), paired with 2010 Culinaria Shiraz Grenache,
  • Lemon Polenta Cake (Chris Hoffmann of Café des Arts), paired with the 2012 Leopard’s Leap Pinot Noir Chardonnay, and
  • Apple, cranberry and almond pudding (Pieter de Jager of Leopard’s Leap) paired with the 2013 Leopard’s Leap Culinaria Muscat de Frontignan.

While showing beautifully with the specific dishes, the quality of the Culinaria wines has already been acknowledged with the following medals at the International Wine Challenge:

  • Gold for the 2012 Leopard’s Leap Culinaria Chenin Blanc Grenache Blanc
  • Silver for the Leopard’s Leap Culinaria Méthode Cap Classique
  • Bronze for the 2010 Leopard’s Leap Culinaria Grand Vin

The Culinaria Collection is available from Leopard’s Leap Family Vineyards and from our online shop.

2012 Chenin Blanc Grenache Blanc R65

2012 Pinot Noir Chardonnay R69

2010 Shiraz Grenache R89

2010 Grand Vin R89

2013 Muscat de Frontignan R69

Méthode Cap Classique R95

For more information on the Culinaria Collection, food pairings and how to purchase the wines, kindly contact Liné Smit at ls.marketing@leopardsleap.co.za or +27 (0)21 876 8843.

 

 

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