Pinotage

cab-er-nay so-vay-non

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 Flavours

Black Cherry

Blackberry

Fig

Menthol

Roasted Meat

Taste Profile

Sweetness

Body

Tannin

Acidity

Alcohol (ABV)

Handling

Serving Temp: room

Glass Type: universal

Decant: 1 hour

Cellar: NO DATA

Food Pairing

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