Pinotage 🍷
Photo by Wolfgang Lendl on Wikimedia Commons
Pinotage is a relatively young grape variety with a fascinating backstory.
It was created in 1925 in South Africa by Professor Abraham Izak Perold, the first professor of viticulture at Stellenbosch University. Perold wanted to combine the elegance of Pinot Noir with the hardiness and productivity of Cinsault that is known in South Africa as Hermitage. The grape gets its name from a blend of its parents: Pinot (Noir) + hermitage = Pinotage.
While Pinotage has been experimented with in small amounts in countries like the United States (California), New Zealand, Canada, and Brazil, it remains overwhelmingly tied to South Africa.
Pinotage typically has bold aromas of ripe blackberries, black cherries, and dark plums. Unique earthy and rustic undertones of leather, tar, and cured meat frequently define its signature profile.
On the palate, juicy flavors of fresh red raspberry and blackberry blend seamlessly with warm baking spices. A subtle hint of sweet tobacco and subtle oak spice often lingers on the smooth, structured finish.
Many entry-level Pinotages are meant to be enjoyed immediately, but higher-end Pinotages, often aged in oak barrels, have great aging potential. Well-crafted bottles can easily improve and evolve in the cellar for 5 to 10+ years.
Decant these wines for 60 minutes before serving.
Server Pinotage in a large-bowled red wine glass (such as a standard Bordeaux or Burgundy glass) at 60 to 64 F.