Winery Pickled FishPinotage
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Pinotage from the Winery Pickled Fish
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinotage of Winery Pickled Fish in the region of Western Cape is a powerful.
Food and wine pairings with Pinotage
Pairings that work perfectly with Pinotage
Original food and wine pairings with Pinotage
The Pinotage of Winery Pickled Fish matches generally quite well with dishes of beef, game (deer, venison) or poultry such as recipes of beef tagliata with truffle oil, duck aiguillettes with basalmic or oven roasted chicken.
Details and technical informations about Winery Pickled Fish'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 Pickled Fish are 2018, 2015, 0
Informations about the Winery Pickled Fish
The Winery Pickled Fish is one of of the world's greatest estates. It offers 6 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
