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#Words4Wine – yes, it’s time!


Leopard’s Leap Wines is delighted to announce the 2019 edition of its #Words4Wine campaign as part of its sponsorship of […]

Malindi’s Fastfood Chickpea & Potato Curry with Cashew Cream


Another wonderful food story from Erica Platter and Clinton Friedman’s recently published Durban Curry Up2Date. Yes, healthy can be delicious! […]

Sasol Salt Rock’s Famous Mutton Bunny


Erica Platter and Clinton Friedman recently published Durban Curry Up2Date. We love how they tell food stories and share the […]

Toasted S’mortini Cocktail


As a toast to a wonderful cold and wet winter – something the Cape Winelands were in dire need of […]

#WinterWarmer Potjie, Pride & Prejudice


For most South Africans it is hard to imagine a weekend without cooking over an open fire. For many, it […]

#WinterWarmer Chakalaka Chicken 


Chakalaka is one of South Africa’s best known and most enjoyed food traditions. A simple, spicy dish – or relish […]

#WinterWarmer Tray-roasted butternut and chickpea Thai red curry


It is often when one thinks the worst of winter is over, that August surprises you with some exceptional cold […]

Lamb Pie & Red Wine for Winter


A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb […]

Garlic and Thyme Baked Camembert with French Baguette


Sometimes the basics are the best. Bread. Cheese. Wine. And no one has mastered the art of making basics beautiful […]

Quick Beef Bourguignon


Beef Bourguignon is another French classic that is as hard to spell as it is to pronounce… Luckily, with our […]

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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