Each year, on the second Saturday in October, wine lovers unite to celebrate the much-loved, proudly South African wine variety, Pinotage. This year, October 13th marks International Pinotage Day and in light of this, Durbanville Hills is excited to announce that they will be offering an exclusive Pinotage tasting experience for all visitors at the winery.
This Saturday only, guests and their families can expect some great pairing options at just R40 per person, one of which is a glass of Durbanville Hills Pinotage paired with an Atlantic dusk chocolate and Kudu Biltong, an experience that has never been available before. The Durbanville Hills Pinotage will also be sold at reduced price of R60 per bottle.
Pinotage was originally created in 1925 by Abraham Izak Perold, the first professor of Viticulture at the University of Stellenbosch, when he crossed Pinot Noir, a red French grape variety, with the Hermitage variety. Since its humble beginnings, Pinotage has become a fan-favourite, adored by both local and global wine lovers, building a reputation for its bold flavours and notes of ripe berries.
Cellar Master at Durbanville Hills, Martin Moore, says that the Pinotage grape often inspires him to experiment with various dishes as the grape’s versatility allows it to be paired with anything from barbequed meat to decadent desserts.
Out of all the dishes he has paired the Pinotage with, Martin says that his favourite is still Sosatie Chops – his own recipe that was published by Wines of South Africa in the Cape Wine Braaimasters book.
Martin recommends you pair Durbanville Hills Pinotage with his recipe below.
Sosatie – marinated chops
6 large lamb chops (you can also use pork chops)
1 large onion, chopped
2 cloves garlic, bruised with the side of a knife
30 ml cooking oil
15ml mild curry powder (any generic brand will do)
5ml ground coriander
5ml fresh ginger, peeled & chopped
50ml grape vinegar
25ml smooth apricot jam
2 bay leaves
In a saucepan, fry the onion and garlic in the oil until soft. Reduce heat and add the curry powder, spices and ginger; fry lightly for 2 minutes. Add water, vinegar, jam and bay leaves, and simmer for 2 minutes. Trim the chops of excess fat and arrange in a glass bowl. Cover with the mixture and marinate uncovered for a day, turning over occasionally. Braai the chops over hot coals and heat any leftover marinade to serve as a sauce.
Information from MSL
Read more about Durbanville Hills Winery – CLICK HERE