Pinotage 57 Items

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- Pinot Noir 2476
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- Other Red Blends 1819
- Bordeaux Red Blends 1277
- Syrah/Shiraz 1220
- Merlot 662
- Sangiovese 619
- Nebbiolo 605
- Rhône Blends 588
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- Other Red Wine 406
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- Cabernet Franc 188
- Petite Sirah 168
- Grenache 162
- Barbera 153
- Tuscan Blends 104
- Gamay 72
- Carmenere 64
- Mourvedre 62
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- Montepulciano 54
- Aglianico 48
- Nero d'Avola 48
- Dolcetto 47
- Primitivo 47
- Blaufrankisch 26
- Petit Verdot 24
- Mencia 24
- Sagrantino 22
- Negroamaro 21
- Lagrein 14
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- Carignan 13
- Bonarda 12
- St. Laurent 9
- Touriga Nacional 8
- Zweigelt 8
- Teroldego 7
- Xinomavro 6
- Corvina 4
- Nerello Mascalese 4
- Pinot Meunier 3
- Tannat 3
- Alicante Bouschet 3
- Lambrusco 2
- Valdiguie 2
- Gaglioppo 2
- Grignolino 2
- Agiorgitiko 1
- Bobal 1
- Frappato 1
- Trousseau 1
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Red White Sparkling Rosé Spirits GiftsLearn about Pinotage — taste profile, popular regions and more …
A distinctively earthy and rustic variety, Pinotage is South Africa’s signature grape. In 1924 viticulturists crossed finicky Pinot Noir and productive, heat-tolerant Cinsault, and created, surprisingly, a variety both darker and bolder than either of its parents. Today Pinotage is a popular South African export both as a single varietal wine and in Cape blends. It is grown very minimally outside of South Africa.
Tasting Notes for Pinotage
Pinotage is a dry, red wine with an unmistakable bouquet. Common descriptors include tobacco, smoke, tar, bacon, licorice, hoisin sauce and the dark fruits of plum and blackberry. The flavors are bold, and tannins are firm but ripe—in fact, many Pinotage wines bear more resemblance to Australian Shiraz than to Pinot Noir.
Perfect Food Pairings for Pinotage
For a wine this powerful, food should be equally bold, and gets bonus points for mirroring Pinotage’s sweet and sour flavors. Classic smoky South African braai (barbecue) is the most obvious match, while grilled curry sausage, lamb biryani or richly spiced beef stew would be equally welcome.
Sommelier Secrets for Pinotage
The name “Pinotage” is a subtle portmanteau: The Pinot part is obvious, but the second half is a bit confusing. In the early 1900s, Cinsault was known in South Africa as “Hermitage”—hence Pinotage. The somewhat less appealing “Herminoir” was also considered.