Pinotage


pee-no-taj

South Africa’s own hearty red was created in 1925 and is a cross between Cinsault and Pinot Noir. Oddly enough, Pinotage is bolder than both its progenitors.

Primary Flavors

  • Black Cherry
  • Blackberry
  • Fig
  • Menthol
  • Roasted Meat

Taste Profile

Dry

Full Body

Medium-high Tannins

Low Acidity

Over 15% ABV

Handling


  • SERVE
    60–68°F / 15-20°C

  • GLASS TYPE
    Universal

  • DECANT
    1 Hour

  • CELLAR
    10+ Years

Food Pairing

Try Pinotage with roasted meats and vegetables topped with flavorful sauces such as teriyaki, plum sauce, and barbecue.

About Madeline Puckette

James Beard Award-winning author and Wine Communicator of the Year. I co-founded Wine Folly to help people learn about wine. @WineFolly

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