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Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

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 ice baby!
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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