Purple is quite an exotic colour, mainly because it is rarely found in nature. It therefore has a reputation of luxury and nobility. In the time of the Roman emperors, “it took some 12 000 shellfish to extract 1.5 grams of pure dye – barely enough for dying a single garment the size of a Roman toga.” (Read more)
Purple fruit and vegetables are high in antioxidants and contain loads of vitamins and minerals. When served without creamy sauces or buttery toppings, they are of course also very low in fat. Beetroot, purple cabbage, figs, plums, passion fruit and aubergines all make for interesting ingredients that will also make your dish look pretty! Remember that there some heritage carrots and potatoes are purple and you will even be able to find purple asparagus and sweet potato!
Although plum is about the closest purple wine descriptor, remember that despite their names, blackberries, blueberries and black currants are also on the purple colour spectrum and they are often used to describe red wine flavours, especially in Cabernet Sauvignon!
Join our colour journey as we share more about our favourite colours, combined with colour-based recipes and an exceptional, not to be missed #whatsyourcolour wine promotion! Until 30 June, visit our Tasting Room and pick up your favourite 6 wines – reds, whites or even pink! – from our Classic Range and only pay R280!
Try Chef Pieter’s recipe for a healthy aubergine soup and pair it with any of our Classic reds! The Leopard’s Leap Cabernet Sauvignon complements the herby notes, the Leopard’s Leap Shiraz works beautifully with the spices and peppers and the smooth texture of the soup echoes the mouthfeel of the Leopard’s Leap Merlot!
Wintery Aubergine Soup
1 aubergine, sliced lengthways
2 red sweet peppers, seeds removed and sliced
1 chilli, cut lengthways, seeds and stalk removed
2 cloves garlic, peeled
1 onion, peeled and quartered
1 tablespoon dried thyme
1 tablespoon dried oregano
500 ml vegetable stock
Place all the vegetables into a large baking tray.
Add the herbs and a good glug of olive oil.
Bake in oven for 30 minutes, until everything is soft and tender.
Remove skin from aubergine and peppers and discard.
Place into food processor bowl and blend until smooth.
Ladle into a pan.
Add the vegetable stock and bring to a boil, then lower heat and simmer for 20 minutes.
Season to taste and serve hot.
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