Pinotage Grape

Different wine-making techniques and different wine makers can create wines of widely varying styles from this grape. Therefore the profile provided is generic and represents the characteristics of the grape and not necessarily every wine made from it. Similarly, the food pairings provided are general and assume the typical style of wine traditionally made from this grape.
Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn, chili
Cheese: Hard cow and sheep cheese
Other: Spicy foods and cuisines, Chocolate

Grape ProfilePinotage is a unique South African hybrid of Cinsault and Pinot Noir. It is unclear and lost to history why someone decided to create a hybrid of Pinot Noir, the prince of French varietals and Cinsault, a somewhat ignoble grape. Most probably, the cross was done to imbue the Pinot Noir with the heat tolerance of the Cinsault (known as Hermitage in South Africa – hence the name Pinotage). In any event, the result was a hardy grape of great flexibility, capable of being made into wine of several styles: young, light, and fruity, like Beaujolais, deep and rich like a Cotes du Rhone or Zinfandel, and elegant and restrained like Bordeaux. There are also 'blush' versions as well as fortified, Port-style Pinotage wines..