The M'hudi Pinotage 2024 is a beautifully expressive, medium-bodied South African classic.
The Tasting Notes
-
On the Nose: A rich mix of ripe red berries, sour cherry, and dark chocolate, layered with inviting hints of red velvet cake and subtle kirsch.
-
On the Palate: Vibrant red fruit purity balanced by savoury complexity—think black pepper, warm baking spice, and subtle liquorice. It has soft, silky tannins and a smooth, lingering finish.
Because Pinotage has that natural affinity for smoke, sweet wood-fire elements, and rich fats, pairing it with a classic braai is an absolute match made in heaven.
The Perfect Braai Menu Pairing
To complement the ripe red fruit, sweet spices, and structured tannins of this wine, here is how to structure your fire:
1. The Main Event: Sticky Glazed Pork Ribs & Lamb Sosaties
-
Why it works: The wine's rich dark chocolate, sweet cherry, and kirsch notes play beautifully with sweet-and-sour bastings. A sticky, slightly caramelized basting on pork ribs matches the fruit profile, while classic Cape Malay lamb sosaties (skewered with dried apricots and onions) love the warm baking spices and black pepper in the wine.
2. The Fire Staple: Traditional Boerewors
-
Why it works: Good boerewors is heavily spiced with toasted coriander, nutmeg, and black pepper. The savory, peppery undertones of the M'hudi Pinotage seamlessly mirror these spices, cutting through the richness of the beef and pork fat beautifully.
3. The Sides: Braaibroodjies & Sweet Potato in Foil
-
Braaibroodjies: Keep the classic combination of sharp cheddar, sweet onion, tomato, and a light smear of chutney. The melted cheese handles the soft tannins, while the chutney echoes the wine’s jammy fruit character.
-
Coal-Roasted Sweet Potatoes: Buttered and roasted directly in the coals, the caramelized sweetness of the sweet potato anchors the medium body and smooth texture of the wine.
Pro Tip: Serve this Pinotage slightly chilled! Slipping the bottle into the cooler box or fridge to bring it down to about 12°C to 14°C before serving makes the bright red berry fruits pop beautifully against the hot, smoky meats of the fire.