It is impossible to talk about South Africa’s culinary traditions without referencing Pinotage. This South African wine variety is at the heart of any authentic South African food and wine experience. Its story started in 1925 when Professor Perold successfully crossed Pinot Noir and Cinsaut, also known as Hermitage. Pino – tage is therefore named after its parents, Pinot Noir and Hermitage.The grapes ripened early, high sugar levels were easily achieved, and the vines stayed healthy and vigorous. The early wines also showed a deeper, more intense ruby colour than either parent varietal.
Pinotage grapes in Nature
Leopard’s Leap produces two styles of Pinotage.
The 2024 Leopard’s Leap Pinotage from the Classic Collection is easy-drinking and versatile and the perfect choice with easy, tasty dishes like burgers, pizzas and stews. It is, however, unbeatable with another South African favourite – the Boerewors Roll! Especially when that spicy sausage is covered in Chakalaka! Do try this recipe! (On Greg’s Table)
This style is typical of fruit-driven Pinotage with red fruit aromas and well-balanced juicy red berries that lingers pleasantly on the palate while local wine drinkers are socialising next to a braai.
The 2023 Special Edition Pinotage is a prime example of South Africa’s signature variety. It displays a beautiful rich purple colour with a bright crimson-red hue, offers aromas of mixed berry compote aromas and juicy red fruit finished by soft nuances of oak and vanilla. With its excellent structure and length, soft tannins and elegant finish it is the ultimate partner on the dinner table.
You can’t ask for a better food partner for the Special Edition Pinotage than the favourite meal of the iconic Madiba! According to the cookbook, Ukutya Kwasekhaya: Tastes from Nelson Mandela’s Kitchen by Xoliswa Ndoyiya, the personal chef of Nelson Mandela, the late president had a preference for simple, traditional food. One of his favourites was an oxtail stew and we think that Chef Christiaan Visser’s recipe for Oxtail with samp is the perfect way to go if you want a truly South African feast. Find the recipe on Greg’s Table