Leopard's Leap Family Vineyards' introduces Culinaria Food and Wine Pairing experience

As the 2014 winner in the Drinks International Best Food and Wine Matching experience, its passionate take on all things culinary has made Leopard’s Leap Family Vineyards a popular choice for those enjoying a food and wine lifestyle. And now, guests can expect even more!

Join one of Leopard’s Leap’s knowledgeable and enthusiastic Wine Tasting Ambassadors on Friday mornings for the Culinaria Food and Wine Pairing - a tasting of the six wines in the Leopard’s Leap Culinaria Collection, each paired with an example of an ideal food partner. (Please see detail in Notes to Editor)

All the wines in the Culinaria Collection are based on traditional French blends and are made with the specific focus of being exceptional partners to food. The Culinaria Food and Wine Pairing shows these wines with food that illustrates the skill of food and wine pairing, offering guests the ideal opportunity to enjoy well-matched combinations while getting to know the fundamentals behind making informed dinner table choices.

A cooperation between Leopard’s Leap’s Chef, Pieter de Jager and Cellarmaster, Eugene van Zyl, the pairing is very informative and while providing guests with the knowledge required for future food and wine choices, the experiences is interactive and entertaining.

Food and Wine Pairings take place on Fridays at 12:00. (Please note that Leopard’s Leap Family Vineyards is closed on Christian religions holidays)

The cost for Food and Wine Pairing is R120 per person.

Reservations should please be made 48 hours in advance at reservations@leopardsleap.co.za or +27 (0) 21 876 8002.

For more information on the activities at Leopard’s Leap Family Vineyards, please visit www.leopardsleap.co.za or contact Harry Joubert at +27 (0)21 876 8002 or hj.marketing@leopardsleap.co.za

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Notes to editor:

The pairing consists of:

• The Brut-style Culinaria Methôde Cap Classique sparkling wine made from the traditional Champagne cultivars, Chardonnay, Pinot Noir and Pinot Mineur, matching the creaminess and zest of a Sweetcorn soup with innovative MCC-infused jellies.

• The Culinaria Chenin Blanc Grenache Blanc blend based on the wines of the Loir, paired with the notoriously difficult tomato, in a tomato jelly with tomato and coriander concasse.

• The classic Bordeaux style Culinaria Grand Vin with another classic, Beef Borguignonne.

• The spiciness and fruit of the Rhône-inspired Culinaria Shiraz Grenache echoed in a Western Cape institution - spicy lamb samosas and sweetish date chutney.

• The Culinaria Pinot Noir Chardonnay with its Burgundy character, interestingly and expertly paired with an almond and polenta cake with cream cheese icing.

• The very South African, Culinaria Muscat de Frontignan combined with a take on traditional Christmas pudding, a fruitcake lolly dipped in Muscat jelly.

About Leopard's Leap

Leopard’s Leap was conceptualised at the turn of the century by winemaker and businessman Hein Koegelenberg, with guidance from his late father in law, internationally renowned industrial leader Dr. Anton Rupert. Following its formidable success as a wine producer during the first decade, a decision was made in 2011 to broaden the horizons and, at the same time, create a home where visitors can get close to the values of the Leopard’s Leap brand and experience the Leopard’s Leap identity and principal passions – wine, food, conservation and literature.

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