Syrah goes well with the smokiness of a barbeque, the sweetness of marinades, the flavour and spice of mild curries, the fattiness of lamb and the earthiness of game and mushrooms.

The newly introduced Leopard’s Leap Natura De-Alcoholised Classic White and Red are not only health-conscious and delicious, they are also vegan.

Green chiles, fragrant garlic, and the perfect blend of herbs and spices lend just the right amount of heat and flavour to this delicate yet satisfying white chili.

In Isabella Niehaus’ latest cookbook, “Duinhuis”, she shares her son Taro’s special chicken kebab recipe.  This delicious and easy meal is served on aromatic basmati rice, served with a splash of balsamic vinegar. And the best part? Isabella recommends that you enjoy and pair it with De Grendel’s Three Spades Cider. 

As lamb is also such a great partner for our more serious reds, Leopard’s Leap has shared a few lovely recipes and combinations over the years. (Click here for their lamb recipe repertoire!)

From fresh hake to tender salmon, nothing goes better with fish than a nice glass of wine.

This easy one-pot recipe is not only super-delicious, but also the perfect
meal for cooler autumn evenings and serves 4 to 6.

This recipe from the Chefs at La Petite Ferme is sure to be a firm favourite with pork belly lovers.