Wine and food are the perfect partners. The magic that envelopes your taste buds when you get a good pairing is something extraordinary and I love finding wineries that offer really good ones…and one of my favorites is the Leopard’s Leap Culinaria Food and Wine Pairing.
| The Culinaria Food and Wine Pairing 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.
It’s hard to believe that Leopard’s Leap has only been open for around four years yet you’ll struggle to get a space at their rotisserie lunches, such is the demand for their yummy food. The tasting itself only happens on a Friday and takes place in a separate board room next to the main tasting area, presented by Experience Manager, Wouter Hanekom – it’s relaxed yet incredibly informative.
The wines they pair with are from their Culinaria range which are specially made to elevate food and the dishes, of which there are 6, have been created by Leopard’s Leap’s Chef, Pieter de Jager.
Obviously we started with bubbly….and then the pairing fun began.
– The Leopard’s Leap Culinaria Brut Méthode Cap Classique was paired with a silky, smooth sweetcorn soup which had small cubes of jelly in it which was made out of the bubbly. The combination was effortless and moreish with the creaminess of the soup being kept in place by the bubbles and gentle acidity in the wine.
– For the second course we had a tomato consommé served with sun-dried tomato and feta pâté which was matched with the Leopard’s Leap Culinaria Chenin Blanc. I often pair tomatoes with Sauvignon Blanc because of the acidity vs acidity practice yet because of the sweetness from the sun-dried tomatoes and the addition of coriander in the pâté, the muted acidity of the dish was an excellent match to that of the Chenin.
– Leopard’s Leap Culinaria Shiraz Grenache stood up to a Spicy lamb samosas and date chutney and the combination brought the vibrant dark berry flavours in the wine to the fore.
– The gorgeous looking Beef bourguignon was paired with Leopard’s Leap Culinaria Grand Vin which is an interestingly complex wine but like all Bordeaux blends, loves French herbs and cooking styles.
– For the two desserts, yes two, we started with an almond and polenta cake which was moist and scrumptious and topped with just enough cream cheese icing, and we finished with a fruit cake cake-pop dipped in white chocolate. The former was paired with the Leopard’s Leap Culinaria Pinot Noir Chardonnay and the latter with Leopard’s Leap Culinaria Muscat de Frontignan.
Everyone was suitably full afterwards and happy to further indulge in a top-up of their favorite wine. It’s a real winner. For R120pp, I would definitely say that it’s one of the most affordable, bang-for-your-buck, pairings in the winelands.
Reservations should please be made 48 hours in advance at firstname.lastname@example.org or +27 (0) 21 876 8002.
For more information, visit their website
Disclaimer: I paid for this pairing.