I’VE always disliked Pinotage. I mean really, really, disliked it. It’s the only grape variety or wine that I’ve actively tried to avoid. Well, that and Vinho Verde, which I’ve never really “got”, either. Oh, hang on, I mustn’t forget Liebfraumilch and Blush Zinfandel, which I also won’t go near and nor should you.
Pinotage, a cross between Pinot Noir and Cinsault, is the signature grape variety of South Africa, of course, and notorious for smelling and tasting of burnt rubber. It’s pretty grim fare and, lush though I am, I prefer to get my alcoholic kicks some – pretty much any – other way.
“There was no hint of burnt rubber. Instead, lush, ripe, briary fruit, cherries and herbs” But, lately, something rather strange has happened. Pinotage has had…