Perold, who was KWV’s Chief Oenologist from 1928 until his death thirteen years later, crossed the noble Pinot Noir grape with Cinsaut Noir, known then as Hermitage, to create Pinot-age.
Pinotage is a tricky wine to make well, and in the past, it has had a bad reputation – this, however, has changed as winemakers today have focused on reducing the crop yields and now use careful winemaking techniques to manage this unique grape.
“Pinotage is the guy whose aristocratic mother fell in love with the penniless boy,” says Marco Ventrella, KWV Viticulturist.
“Shunned by both communities, Pinotage grew up misunderstood. However, Pinotage never gave up and always put in more than anyone else, and the result is that he has made a great success carving his own road. He now stands as a shining example of what hard work and persistence can do.”
Origin
Whilst it was Perold who crossed the Cinsaut Noir with the Pinot Noir, it was DR Charles Niehaus – the Father of KWV’s iconic Roodeberg wine and a pioneer of South African wine, who discovered, and rescued, the seedlings left in Perold’s home when Perold moved to a new house. It was years later, when Perold had a new invested interest in his seedlings, that he suggested the new variety be propagated.
Taste
Pinotage is a fruity and refreshing wine, and it is common to find purple and black fruits – and on occasion – red fruit flavours such as raspberry and red liquorice. Other flavours include rooibos, dried leaves, and sweet pipe tobacco.
“There are many styles of Pinotage from the ‘older’ leather and wood style to the modern bright and plum fruit variety,” says Ventrella, “KWV Classic Pinotage is one of the latter, showing loads of fresh red fruit and providing juicy tannins.
Food Pairing
Pinotage pairs perfectly with full-bodied flavours of a rich curry dish and dishes such as bobotie - in fact, think South African lifestyle, and Pinotage will make the perfect match; biltong, droë wors and nuts. Braai meats are the perfect accompaniment to Pinotage, as is venison such as Springbok and Kudu.
“Pinotage is my favourite Summer Braai red. It is delicious chilled a bit,” says Ventrella, adding “Reds can be chilled, especially in the summer heat - 30-degree Celsius wine should be avoided”
Pinotage is a South African wine made for a South African way of life – from a Signal Hill sunset, an outdoor picnic to a Chisa Nyama in Newtown.