Varietal Guide
Pinotage
Reviewed by Morgan Dannels, Head Sommelier · Last updated May 14, 2026
Sip Tip
Pinotage was bred in 1925 by South African botanist Abraham Izak Perold, who crossed Pinot Noir with Cinsault (then called Hermitage in South Africa) — and the resulting seedlings were nearly lost when Perold left his university post and abandoned them in his garden, only to be rescued by a colleague who spotted them before the house was cleared.
South Africa's signature grape, a Pinot Noir relative bred specifically for the country's hot growing conditions. It remains uniquely South African.
Pinotage delivers cherry, strawberry, and raspberry fruit layered with tar and leather. It's full-bodied with tannins that stay moderate. Styles vary, but the combination of fruit and savoury character is unmistakable.
What does Pinotage taste like?
Expect cherry, strawberry, and raspberry up front, then the savoury side emerges: tar, leather, plus vegetal undertones. The body is full but the tannins stay medium, so it doesn't overwhelm. Acidity sits at a medium level. Some producers barrel-age it, which can add complexity; others skip the barrel. That leathery, tar-like quality splits opinions: some love it, others find it off-putting.
What food pairs with Pinotage?
A natural match for braai, the South African tradition of grilling over open flame. Those savoury, tarry notes lock right into grilled meats, especially anything coming off the grill. It also handles stews and casseroles well: the fruit and moderate tannin complement rich, slow-cooked dishes.
- •Grilled lamb or beef
- •Hearty stews and casseroles
- •Smoky dishes from the barbecue
How to serve Pinotage
- 1.Gauge your guest before you pour, the tarry, leathery character isn't for everyone.
- 2.Good everyday bottles run $12–$16; the Kanonkop Estate bottling at $30 is worth the step up.
- 3.Drink it young to mid-term; Pinotage has moderate aging potential, not decades in the cellar.
- 4.If someone wants to try South African wine but finds Pinotage too funky, pivot to Cabernet, Merlot, or Shiraz from the same region.
- 5.The lighter-bodied styles work as easy-drinking reds; the powerful ones need food.