People don’t often come across a bottle of Pinotage unless
they live in South Africa where most of this rare varietal
is produced. There are some efforts in New Zealand, Brazil and California, but your best bet will be to find a specimen
from the land of the Rand. Back in 1925, Stellenbosch University
viticulturist Abraham Izak Perold experimented with Pinot Noir
and Cinsault (Hermitage), and successfully crossed the two.
(The name combines the first part of “Pinot Noir” and
the last part of “Hermitage.”) But it was not until
the 60s that wine produced with the rustic varietal showed
up on shelves. Typically these wines are robust with a deep
red color and a distinct flavor. Just like any good product,
a quality Pinotage can be a rewarding experience, but until
now the varietal has mostly been associated with cheap wines.
It is definitely a food wine that pairs well with game.