CELEBRATING A PROUDLY SOUTH AFRICAN VARIETAL IN STYLE
Get your exclusive Pinotage tasting on international Pinotage day
Today marks International Pinotage Day and lovers of this proudly South African varietal in light of this, can enjoy an exclusive Pinotage tasting experience at Durbanville Hills.

Guests can expect some exciting pairing options at R40 per person, one of which is a glass of Pinotage paired with an Atlantic dusk chocolate and kudu biltong, an experience that has never been available before. 

The Pinotage varietal 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 varietal, with the Hermitage varietal.  

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.

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. 

Martin recommends pairing your Pinotage with this mouthwatering marinated chops recipe. 

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
 Method 
  1. In a saucepan, fry the onion and garlic in the oil until soft. 
  2. Reduce heat and add the curry powder, spices and ginger; fry lightly for 2 minutes. 
  3. Add water, vinegar, jam and bay leaves, and simmer for 2 minutes. 
  4. Trim the chops of excess fat and arrange in a glass bowl. 
  5. Cover with the mixture and marinate uncovered for a day, turning over occasionally. 
  6. Braai the chops over hot coals and heat any leftover marinade to serve as a sauce.
Lamb chops Picture supplied