30 October 2007

Soft hands for Durbanville Hills Pinotage

Martin Moore (pictured left), Cellarmaster at Durbanville Hills, has some interesting pointers on Pinotage. In his latest newsletter he says

"Our 2006 Pinotage has just reached the market. I am often asked by overseas visitors why it tends to be so different from the Pinotage they tasted in other areas, claiming it reminds them more of Pinot noir than the typical Pinotage they have come across.

This Pinot noir character is something I’ve only found in cool climate areas such as ours. I believe Pinotage must be made with "soft hands" to preserve its lovely fruitiness and without extracting too much hard tannin. I have often at winemakers' dinners combined chilled Pinotage with a fruity or even chocolate dessert and always enjoy the stunned looks on guests' faces when they confess that "it works"!

Do try chilled Pinotage this summer and I bet you'll be surprised. I often point out to people that we tend to drink our whites too cold and our reds too warm. The tradition of serving reds at room temperature applies to European room temperature and not that in the Upington station café on the brink of the Kalahari Desert in midsummer on a Sunday afternoon. "

It is well worth signing up for Martin's newsletter -- he is a good writer with firm opinions and always has something of interest to say.

Picture of Martin Moore was taken from the Durbanville Hills website and is copyright (c) Distell Group Ltd and is used in accordance with their terms and conditions.

1 comment:

  1. Hi Peter

    I agree with you 100 % regarding the temperature to serve wine at! Goodness me, how long does it take regular wine drinkers to figure it out that a red wine (especially) needs to be chilled slightly - how about 18 degrees - for optimum enjoyment?

    Well written, Peter. Have you tried our Juno Rosé? It is 100 % Pinotage and demands to be served quite chilled... mmmmmmmm