Durbanville Hills celebrates Pinotage in style….

Get your exclusive Durbanvlille Hills Pinotage tasting on international Pinotage day

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.

A bunch of Pinotage in the hands of the harvester

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.

Abraham Izak Perold, who never drank the wine he created

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.

Martin Moore, Durbanville Hills Founding Cellar Master

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.

Martin Moore’s Sosatie Marinated Lamb Chops

Sosatie – marinated chops 

Serves 6

6 large lamb chops (you can also use pork chops)

Curry Marinade
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 turmeric
5ml fresh ginger, peeled & chopped
375ml water
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

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