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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 […]

New wine customs emerging



, New wine customs emerging

As wine drinkers become more discerning, diverse and informed, traditional customs pertaining to wine are broken. In an article in the Wall Street Journal, the author argues that wine etiquette in restaurants is rapidly changing. Men are not automatically handed the wine list first any more, and more women are becoming sommeliers. The article elaborates:

Meanwhile, the wine list has lost a bit of its ceremony, not to mention heft. Another rule gone by the wayside is that a serious wine list should look—and feel—like a library book. Today, a wine list may be no more than a few sheets of paper or even the back of a menu. It could even be a tablet computer.

A smart wine list might be the reason to dismantle the rule that… sommeliers are the best source of advice. With wine lists that allow diners to access the Internet, sommeliers may not be diners' first source of information. Electronically emancipated diners can now look up descriptions, get the latest wine scores—and even find out how much that Cabernet really costs at retail.

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