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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 […]

Wine – the drink of choice in the new SA?

When Jan van Riebeeck planted the first vineyards in the Cape in 1569 little did we know that we would become the wine lovers we are today. Today South Africa is ranked eleventh in the world wine consumption stakes according to online wine reference guide
, Wine – the drink of choice in the new SA?
If we look at wine consumer trends in the new South Africa, this isn’t surprising at all. The rise of the black middle class, or black diamonds as they are popularly known, has lead to the rise in South African wine sales. A young Zulu man going out for dinner at a trendy restaurant is more likely to consider ordering from the wine list than asking for a beer as a substitute for his favourite traditional drink umqombothi (a home brewed sorghum beer). Being a black diamond means that he is able to afford the luxury of wine. What’s more, the association of drinking wine provides him with a certain amount of status among his peers, status that he would not have enjoyed had he ordered that glass of beer.

Let’s look at an entrenched local tradition – the braai – where previously the preferred accompaniment or two would be an ice cold beer. Nowadays South Africans will more likely opt for a glass of Pinotage Shiraz instead. This is largely because South Africans are starting to realise the excellent quality of local wines.

The skill and ambition among existing wine-makers such as Leopard’s Leap’s Eugene van Zyl and the young upcoming talent in South Africa will surely lead to the continued production of high quality wine for the global and local markets. With South African wine–makers increasing their understanding of the terroir and the science of matching the vine to the soil, South African wine is guaranteed to strengthen its appeal as a major international wine force and increase its fan base back home.

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