Pinotage is South Africa’s flagship red varietal, specifically in Stellenbosch along the Western Cape. A cross between Cinsault and Pinot Noir, Pinotage is favored for its balance of dark fruit, spicy, and meaty flavors.

The intentions for breeding Pinotage were pure. Designed to have the nuance of Pinot Noir but without the fickleness and thin skin, Pinotage was destined for success in South Africa. Unfortunately, mass producers used its inky color and bold flavor as a way to thin out cheap bulk wines, giving it a poor reputation for decades.

Luckily, prestigious winemakers have reclaimed the grape’s reputation and are making bold, rich, well-structured wines. In the end, its success comes down to the attention to detail imparted by the winemaker.

A few more notes on Pinotage:

• The name “Pinotage” is derived from Hermitage (another name for Cinsault) and Pinot Noir.
• The Pinotage grape variety is traditionally grown in upright bush vines, a type of un-trellised vine that’s preferred in warmer climates due to the thick leaf canopy, which prevents the grapes from getting too warm.
• When left to overripen on the vines, Pinotage can develop a cooked, rubbery taste and can be easily exposed to brettanomyces, giving it a potent “barnyard” aroma.
• When blended with Cabernet Sauvignon and Merlot, you get a signature South African “Cape Blend” that’s arguably the best representation of Pinotage!
  

The following guide will illustrate what Pinotage often tastes like (aroma, flavor, and structure). It will also tell you where it’s from, provide you with common food recommendations, similar varieties, and let you know why you should be drinking more of it!

These are the most familiar tastes and aromas I typically find in a glass of Pinotage. It’s also common to find mint, smoke, licorice, plum, and dark chocolate notes, depending on how it’s made and if it’s blended with other grapes. Young bottles of Pinotage will typically exhibit brighter red fruit notes, like raspberry, red cherry, and strawberry jam. 

Remember, wine tastes are somewhat relative. There may be some different tasting notes you consistently find while drinking Pinotage.

Pinotage was developed in 1925 by Abraham Perold, the first Professor of Viticulture at Stellenbosch University. As mentioned earlier, the intentions were to create a flagship red varietal that had the complexity of Pinot Noir but with thicker skins and the ability to grow in Stellenbosch’s hot, dry climate.

Today, this grape is still found almost exclusively here, and the best examples come from warmer sub-regions like Simonsberg.

You may also find Pinotage grown in New Zealand, California, Switzerland, and Israel, though these are minor in comparison to South Africa’s production.

Other pairings: Duck, lamb, pasta, beef stew, hamburgers, and mushroom risotto.