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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 […]

The chemistry behind researching wine health benefits



A recent article in Chemistry World discusses the latest scientific advancements of studying resveratrol and other compounds found in red wine that are believed to have health properties. But although much time has been spent studying resveratrol (found in the skin of grapes), not much research has been conducted on resveratrol's oligomers (a molecule with few units). The reason for this is the cost and time involved in processing hundreds of kilograms of dried plant material that often yields only a few milligrams of a single product.

Now, Scott Snyder, Andreas Gollner and Maria Chiriac at Columbia University in New York have shown how a variety of resveratrol oligomers can be selectively produced, some in quantity, which will enable a much more focused and systematic study of their potential as medicines.

Sharon Rossiter, a medicinal chemist at the University of Hertfordshire in the UK, says that the Snyder group's approach 'has enormous potential both for the synthesis of other complex architectures and for evaluation of these exciting natural products in drug discovery'.

 

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