Wine Name: Pinotage
Background: Pinotage is a South African grape developed in 1925 as a cross between Pinot Noir and Cinsault. It does not have much of the aromas or flavors of its parents but rather comes across as ripe plum and blackberry fruit with undertones of campfire and earthiness. It responds to oak aging well but is also made in a lighter, unoaked style. It can be a difficult grape to make into wine resulting in some styles having harsh tannins and/or unusual mineral spirits tastes. Recently winemakers have had better success in making Pinotage as a fine, ageable wine.
Classic Brands and Sources: Graham Beck, Claridge, DeWaal, Robertson, Spice Route, Warwick
|Style #1 – typical
Body – full
Acidity – medium
Sweetness – dry
Tannins – medium (+)
Wine and food pairing guidelines:
Pairs well meats that are roasted or smoked and dishes with hearty sauces slightly acidic
Foods and Entrees that usually pair:
Beef, lamb, game, chicken, turkey, veal or pork grilled, roasted or smoked, barbeque, chili, cold cuts, hamburgers, meatloaf, sausages, mushrooms, risotto
Mild, medium or smoked Cheddar, Edam, Glouchester, Manchego, Muenster, Provolone (aged), Parmesan, Pecorino, Roncal, Smoked Gouda.