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Merry Martini


It’s the season to be merry and while there is much more to being merry than what you eat and […]

Christmas Cheer Mocktail


Christmas is about so much more than what we eat and drink, but it is true to our nature to […]

Sparkling Pomegranate Pinot Punch


You can’t add much more sparkle to your festive cheer than with the delightful Leopard’s Leap Sparkling Chardonnay Pinot Noir!  Charming […]

Frostbite Mocktail


There is nothing like the flavours of pineapple and mint when it comes to exotic summertime cocktails. Now you can […]

Larny Potato Salad


Potato salad is part of summer holidays in South Africa. There are many versions – sometimes hard boiled eggs make […]

Cocktail Vetkoekies filled with Bobotie


The Leopard’s Leap Culinary team always have a fun idea or two! With this party food recipe, Chefs Pieter de […]

Bloody Mary Wine Cocktail Recipe


It’s the season to be jolly but oh golly… When it is the morning after the night before you might […]

Pizza with marinated squid, capers and lemon


Pizza with marinated squid, capers and lemon Ingredients    1 home-made pizza base (see recipe below) 60 ml home-made tomato sauce […]

Home-made pizza with smoked mozzarella, chorizo and fresh basil 


Home-made pizza with smoked mozzarella, chorizo and fresh basil  Ingredients 1 home-made pizza base (see recipe below) 60 ml home-made tomato […]

Home-made pizza topped with biltong, quince and labneh  


Home-made pizza topped with biltong, quince and labneh   Ingredients    1 home-made pizza base 60 ml home-made tomato sauce 80 g […]

Ice ice baby!



Wine purists who visit our shores are often horrified at what is believed to be a uniquely South African habit: adding ice to wine. While there’s no doubt that a handful of ice blocks will dilute the wine’s flavour, locals have their reasons.
Ice
Firstly, with our climate, it makes perfect sense to want to enjoy a cool beverage. Secondly, South African’s are renowned for our love of alcoholic beverages: diluting the wine is helps one stay vaguely coherent when drinking starts at lunch, and is expected to go on until after dinner. And finally, if you’re trying to watch your weight, ice will help lower the calories in each glass. How many calories you’ll save, however depends entirely on the sugar content of the drink.

But the trend is nothing new. High society ancient Greeks believed that only barbarians drank wine undiluted. Coupled with the hot climate, it’s rumoured that they chilled their wine – with snow! Imagine the cost (and effort) of transporting snow from the mountain tops to Athens on a hot day? (Martin Moore, http://www.grape.co.za/Coalface/070404mm-april.htm)

Leopard’s Leap’s winemaker, Eugene van Zyl, is unfazed about people adding ice his wine. Once while lunching under a blazing Franschhoek summer sun, a guest only realised her faux pax after throwing in a few blocks. Highly embarrassed, she apologised profusely but van Zyl laughed it off, saying people should enjoy his wines just as they like it, and not how they are expected to.

If adding ice is your thing, van Zyl has this tip to minimise the effect on the flavour of the wine, and maximise your enjoyment, “Choose a wine that’s well balanced, with concentrated flavours.”

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