Nine times out of ten I would opt for a white or rosé wine with pork. But pork can definitely handle red wine too. With the smokey notes from the braai and woody notes from the rosemary, these pork neck sosaties are more than robust enough to stand up to a Pinotage. My choice with this? The Barista Pinotage.
Pinotage is a uniquely South African cultivar, created in 1925 by crossing Pinot Noir with Cinsaut (known as Hermitage at the time.) With a heritage like this Pinotage always displays loads of ripe red berry flavours, but you also find other notes – even things like banana! Of course the standout flavour most folks think of when they think Pinotage is coffee. Many have asked me this question and the answer is NO, actual coffee is not used in the process of making coffee Pinotage. What we experience as coffee comes from the toasting regime the barrels used for fermentation and ageing undergo. The brain behind Barista is Bertus Fourie, formerly viticulturist at Diemersfontein and senior winemaker at KWV. Nicknamed ‘Starbucks’ for the advances he has made in the unique world of coffee Pinotage, in Barista Bertus has created a pocket-friendly, crowd pleaser.
In addition to loads of rich coffee, the Barista Pinotage also displays chocolate, mulberries, plums and marachino cherry. It’s juicily moreish, just perfect for South African palates. Take one to a braai and you’ll be everybody’s best buddy.