Pinotage

Pinotage is a bold, dry red and South Africa’s signature grape, packed with blackberry, black cherry and plum alongside spice, smoke and earthy flavours. Usually medium to full-bodied, it’s brilliant with steak, burgers, BBQ ribs, grilled sausages, roast lamb and smoky, slow-cooked meat.

Taste:

Dark fruit, smoke and a personality all of its own.

Pinotage is typically dry and medium to full-bodied, with moderate to firm tannins and plenty of ripe fruit. Expect blackberry, black cherry, plum and raspberry, often joined by pepper, herbs and earthy spice.

Depending on how it’s made, you might also find smoky, savoury flavours alongside chocolate, coffee, vanilla or toast in oak-aged versions. Lighter styles can be much fresher and fruitier, while richer Pinotage can be seriously concentrated and powerful.

Pinotage has occasionally had a reputation for being a bit... divisive. Modern examples are increasingly showing just how polished, juicy and seriously good the grape can be.

Character development. We love to see it.

Food Pairings:

Pinotage loves smoky, grilled flavours, making it a natural bottle to bring anywhere near a barbecue.

Try it with steak, ribeye, burgers, BBQ ribs, brisket, pulled pork, grilled sausages, pork ribs or barbecued chicken.

It’s also excellent with roast lamb, lamb chops, lamb kebabs, roast beef, beef stew and slow-cooked beef.

For a South African classic, pair Pinotage with braai food – meat cooked over an open fire or hot coals – including steak, boerewors sausages and lamb.

Its smoky character also works brilliantly with meatballs, burgers and rich meat pies.

For meat-free options, try smoky bean chilli, mushroom stew, grilled aubergine, roasted peppers, lentil casserole or barbecued vegetables.

Mature Cheddar, smoked cheese and aged Gouda are all strong choices for the cheese board.

Similar Wines:

If you enjoy Pinotage, Shiraz is a great next move for more dark fruit, spice and BBQ-friendly richness.

Malbec offers similarly generous blackberry and plum flavours, while Zinfandel brings plenty of ripe fruit and spice.

For something lighter, Pinot Noir is particularly interesting – for reasons that become clearer once you meet Pinotage’s parents.

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More About Pinotage:

Pinotage was created in South Africa in 1925 by Professor Abraham Izak Perold, who crossed Pinot Noir with Cinsault.

At the time, Cinsault was commonly known in South Africa as Hermitage, so somebody did a bit of word blending and Pinotage was born: Pinot + Hermitage.

Today it’s considered South Africa’s signature red grape and is made in a surprisingly wide range of styles, from lighter, juicy reds to powerful, oak-aged wines.

So Pinot Noir and Cinsault had a South African baby, gave it a portmanteau name and somehow created something that tastes like neither parent.

Genetics are wild.