Winery GoedgenoegenCinsaut - Pinotage
Red wine
This wine is a blend of 2 varietals which are the Cinsault and the Pinotage.
This wine generally goes well with poultry and game (deer, venison).
Food and wine pairings with Cinsaut - Pinotage
Pairings that work perfectly with Cinsaut - Pinotage
Original food and wine pairings with Cinsaut - Pinotage
The Cinsaut - Pinotage of Winery Goedgenoegen matches generally quite well with dishes of game (deer, venison) or poultry such as recipes of oven roasted rabbit that cooks itself! or croque madame.
Details and technical informations about Winery Goedgenoegen's Cinsaut - Pinotage.
Discover the grape variety: Cinsault
Light, fresh reds with a clear robe, supple tannins and a tender mouth, featuring aromas of wild strawberry, raspberry, rose, peony and soft spices. The absolute pillar of Provençal rosés (Côtes de Provence AOC, Bandol rosé) to which it brings finesse and freshness, also a component of GSM blends in Côtes-du-Rhône and Languedoc. Also a single variety in South Africa where it is a parent of Pinotage. Historic southern French grape.
Last vintages of this wine
The best vintages of Cinsaut - Pinotage from Winery Goedgenoegen are 0
Informations about the Winery Goedgenoegen
The Winery Goedgenoegen 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
