Winery Du PlevauxPinotage
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Pinotage from the Winery Du Plevaux
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinotage of Winery Du Plevaux in the region of Western Cape is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Pinotage of Winery Du Plevaux in the region of Western Cape often reveals types of flavors of black fruit.
Food and wine pairings with Pinotage
Pairings that work perfectly with Pinotage
Original food and wine pairings with Pinotage
The Pinotage of Winery Du Plevaux matches generally quite well with dishes of beef, game (deer, venison) or poultry such as recipes of vegetable noddles, duck breast in the oven or chicken massala.
Details and technical informations about Winery Du Plevaux's Pinotage.
Discover the grape variety: Pinotage
Intensely coloured, structured reds with inky robe and firm tannins, with typical aromas of blackberry, black plum, roasted coffee, cocoa, banana and characteristic smoky notes. Made as powerful ageing reds and as more approachable fruity cuvées, sometimes as rosés. Absolute signature of South Africa (Stellenbosch, Swartland, Paarl). Cross of pinot noir × cinsault created in 1925 by Abraham Perold at Stellenbosch University.
Last vintages of this wine
The best vintages of Pinotage from Winery Du Plevaux are 0
Informations about the Winery Du Plevaux
The Winery Du Plevaux is one of of the world's greatest estates. It offers 8 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
