Leopard’s Leap entrance with stunning Leopard artwork
It has taken me a while to work my way through a fabulously wooden crate packaged 6 bottle case of Culinaria wines from Leopard’s Leap Family Vineyards in Franschhoek.
Sadly I missed the launch day on which the chefs cooked the dishes to go with the wines, however I did not miss out on the wines!
The exciting and on-trend Leopard’s Leap Family Vineyards has now launched a brand new range of wines called the Culinaria Collection. The Collection is inspired by terroir-specific French styles and celebrates the age-old relationship between food and wine.
“The Culinaria Collection is a celebration of the passions of the Leopard’s Leap brand and the appreciation we have for fine food and fine wine,” says Hein Koegelenberg, CEO of Leopard’s Leap.
So here is the story of the wines and the food matches the chefs made – each dish a perfect match. Not an easy task. As the doyenne of food writers Jos Baker once said to me, the wine you cant change, you have to bring the food to the wine.
Neil Jewell of Bread & Wine: West Coast Mussels with Café de Paris Butter
Neil Jewell of Bread & Wine Vineyard Restaurant
Môreson Estate
Neil’s West Coast Mussels with Café de Paris Butter
Leopard’s Leap Culinaria Chenin Blanc, Grenache Blanc 2012
Leopard’s Leap Culinaria Chenin Blanc Grenache Blanc 2012
Aromas and flavours redolent of yellow and white summer stone fruits and desiccated pineapple. Sweet-spice and a bright citrus zip in the long aftertaste.
Ryan Smith of Ryan’s Kitchen: Tuna sashimi & horseradish salad with bubbly vinaigrette
Ryan Smith of Ryan’s Kitchen, Franschhoek
Ryan’s Tuna sashimi & horseradish salad
Leopard’s Leap Culinaria MCC nv
Leopard’s Leap Culinaria MCC nv
Brilliant gem like light citrine in colour with green flashes. Fine bubbles rushing upwards in a wine of citrus aromas with toasted brioche and vibrant red berries. Delicious refreshing citrus zip aftertaste with a reminiscence of fresh baked almond biscuits.
Reuben Riffel of Reuben’s: Pan-roast duck breast with duck crisps, soya-honey braised vegetables, roasted cashews and red wine duck jus
Reuben Riffel of Reuben’s, Franschhoek
Reuben’s Pan-roast Duck Breast
Leopard’s Leap Culinaria Grand Vin 2010
Leopard’s Leap Culinaria Grand Vin 2012
All the classic aromas in the four way Bordeaux Blend. The bloodplums of the Merlot making a statement along with the blackberries, Morello cherries and rustic mulberries. Barrels adding their mocha, sweet spice and barley sugar notes in a mouth filling though fresh and delicate wine.
Chris Erasmus of Pierneef à La Motte: Lamb tagine
Chris Erasmus
La Motte à Pierneef’s Executive Chef
Chris’s Lamb Tagine
Leopard’s Leap Culinaria Shiraz Grenache 2010
Leopard’s Leap Culinaria Shiraz Grenache 2010
Delicious rustic blend of these two varieties. Summer ripe prune plums, with cassis and hedgerow berries, sprinkled with fresh ground black pepper. The most food friendly of wines.
Pieter de Jager of Leopard’s Leap: Apple, cranberry & almond pudding
Pieter de Jager, Leopard’s Leap [look at that fabulous Rotisserie!]
Pieter’s Apple, cranberry & almond pudding
Leopard’s Leap Culinaria Muscat de Frontignan 2013
Leopard’s Leap Culinaria Muscat de Frontignan 2013
Beautiful delicate Turkish Delight pink with the concomitant tastes of the sweetmeat with rose water and mangosteen. Presence of lime zip to well balance the sweetness of this classic of all Cape Grapes.
Chris Hoffmann of Café des Arts: Lemon marmalade polenta cake
Chris Hoffmann, Café des Artes
Chris’s Lemon marmalade polenta cake
Leopard’s Leap Culinaria Pinot Noir Chardonnay 2012
Leopard’s Leap Culinaria Pinot Noir Chardonnay 2012
Soft, yet vibrant with red berry aromas and flavours. Strawberry, raspberry, red currant, pomegranate and plum all present in this mouth filler with its deliciously long zippy aftertaste.
Read more about Leopard’s Leap, its retaurant and its wines – click here
