After some early snow on the mountain tops, summer has returned to the Western Cape and the Winelands, prolonging the Sauvignon Blanc drinking-season for another week or two and resulting in us actually running out of our 2013 vintage!
While this week, loyal fans of the Leopard’s Leap Sauvignon Blanc were shopping around to find the last few bottles, we are delighted to announce that the fresh 2014 Leopard’s Leap Sauvignon Blanc will be available from Monday, 14 April!
On Monday morning our trucks will be loading the new vintage Sauvignon Blanc from the cellar to distribute it country-wide and you should be able to get your favourite wine back in your glass before the arrival of Easter Weekend!
Sauvignon Blanc is of course an excellent aperitif, but it can also be a lovely partner to the right dish. Seafood, salads and sushi are all great companions to the crisp and refreshing character of one of South Africa’s favourite white wines.
Try this easy recipe for grilled yellowtail (of course on Sassi’s green list!) and enjoy it as soon as you have the 2014 Leopard’s Leap Sauvignon Blanc in your fridge!
Finely sliced garlic
Heat the olive oil in a frying pan over a medium heat. Season the yellowtail with salt before placing skin side down in the pan. Add the garlic and a squeeze of lemon at the end of cooking, cook for another minute. Serve with a salad and wedges of lemon.
Heat the olive oil in a frying pan over a medium heat. Season the yellowtail with salt before placing skin side down in the pan. Add the garlic and a squeeze of lemon at the last minute of cooking.
Serve with a salad and wedges of lemon.
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