Latest News

Pappoffers for Braai Day (Recipe)


In South Africa, pap (maize porridge) is the ultimate heritage food. It is a staple in many households and in large parts of the country […]

Waterblommetjies in the Winelands (recipe)


Waterblommetjies can be translated as water hawthorn, but in the Western Cape, especially in the Winelands, the word waterblommetjies needs […]

Win a SA Table for 10!


Sharing the diversity that is South African food, the Leopard’s Leap South African Table presents guests with the opportunity to […]

Nobantu Shabangu wins Message on a Bottle competition!


Nobantu Shabangu was announced as the winner in the Leopard’s Leap Wines and Open Book Festival Message on a Bottle […]

#Elketertjietel


Good ol’ melktert, the Afrikaans name for ‘milk tart’, that classic South African dessert consisting of a sweet pastry crust […]

Breakfast Bagels and Bubbly for Franschhoek Uncorked


  Turn an everyday occasion into a celebration! Yes, even breakfast can be special if you add some Sparkling! Start your […]

Striking gold!


Our focus has always been on versatile, accessible wines that add quality to everyday life. And while we are delighted when our wines […]

We do it again! #Words4Wine


Leopard’s Leap Wines is delighted to announce the 2018 edition of its #Words4Wine campaign as part of its sponsorship of […]

The Best of 3 Worlds… Dark Chocolate, Espresso, Red Wine


In August we often complain that winter is becoming a pain But there is plenty of reason to enjoy the […]

Shake it up! Shake it up!


We love keeping things interesting, so just imagine the joy when we saw SAVineShare’s  budget pairing of Leopard’s Leap Cabernet Sauvignon […]

Page 1 of 4112345...102030...Last »
News

Merlot is for Wine what Margherita is for Pizza



Merlot is often seen as an easy red. This is not necessarily true of all Merlots, of course, but the variety has the reputation for being mellow and accessible (read more) and is generally considered an excellent introduction to red wine for the novice or white wine drinker.

Margherita does the same for pizza. Does one need a slow introduction to pizza? Well, perhaps not, but given the fact that we start to eat pizza – very often Margherita …. – from a very young age, our pallets are well developed for gourmet toppings when we get to a wine drinking age.

With both Merlot and Margherita opening the door to palate pleasure, it is only fitting that the two also combine beautifully! Join our celebration of #MerlotforMay and try our 2016 Leopard’s Leap Merlot and try our recipe for a slice of home-made Margherita pizza.

Margherita Pizza Recipe

2 individual bread-dough balls – about 200 g to 230 g each (see recipe below)

Napoli sauce (see recipe below)

1 cup grated mozzarella

2 balls fresh Buffalo mozzarella

Coarse sea salt

Fresh basil leaves

Preheat oven to 220 °C.

To prepare the dough, press each dough ball into a flat disk on a lightly floured counter.

Using your fingers and knuckles, carefully press the disks into 30-cm pizza rounds. Place the pizza rounds onto a baking tray lightly coated with flour.

Place a large scoop of tomato sauce onto each pizza and spread evenly across the pizzas, leaving a 2-cm edge. Scatter the mozzarella cheese on each pizza and place some of the basil leaves on top.

Sprinkle with a little coarse sea salt, then bake each pizza for about 10 minutes or until the pizzas are brown and bubbly, turning the pizzas halfway if needed for them to bake evenly.

As soon as the pizzas are removed from the oven, tear the ball of buffalo mozzarella and put it on top of each pizza.

Pizza Dough Recipe

Enough for 4 – 5 medium sized pizzas

1 kg bread flour

750 ml water (32 °C)

20 g salt

1 packet instant yeast

Mix all the ingredients together, until well incorporated.

Fold the dough every 30 min – repeat twice.

Leave to proof for 1 hour.

Shape into 200 g to 230 g balls.

Roll out and use.

For the Napoli sauce

5 kg tomatoes

2 tbsp olive oil

1 large onion, chopped

6 garlic cloves, chopped

1 bunch basil, chopped

Salt and pepper, to taste

1 chili, fine (optional)

1 litre water

Bring a pot of water to the boil.

Score the tomatoes at the tops with the tip of a sharp knife and place, 2 tomatoes at a time, into the boiling water for 30 seconds or until the skins start to burst.

Remove from the boiling water and place directly into ice-cold water (this will keep the tomatoes fresh and stop the cooking process).

Remove the skins and seed the tomatoes, then roughly chop them and set aside.

In a large pot, heat the olive oil, sweat the onions and allow to brown slightly. Add the garlic and cook for 2 minutes. Add the tomatoes, basil, salt, pepper and chili, then add the water and simmer for 2½ hours over a low heat, until thickened and reduced.

Keep leftover sauce in the fridge and use as a delightful pasta sauce or a replacement for shop-bought tomato sauce.

 

Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2018 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]