The great thing about Primitivo, that lovers like to mention, is the big spicy fruit in there. The fruit can be raspberry all the way through to plum, it’ll depend on the heat of the site it’s grown. Check the label or ask in the wine shop when you’re buying.
I have to say I’m loving doing New Wine This Week. I think before this week I’d had maybe one or two Cabernet Sauvignons from Coonawarra way, and probably just passed them off as a nice drop that I wouldn’t mind having again once every now and again. It’s when you actually make yourself sit and think about it, what do I like or not like about this wine? There was very little I didn’t like.
Before I start going off on a different idea all together, let’s just make one thing clear. If you like your steak, then just have one. Nicely grilled, not too well done. A dollop of butter to baste it. It’ll be superb with such a big wine like this.
For me though, I fell in love with lamb chump when we had it the other week with Pinotage. Done the right way it’ll be great with the wines.
We’ve had a couple of meals this weekend with Pinotage. We had the two heavier efforts on the Friday night and the lighter one on the Saturday for lunch. Was pretty evident from just these three that Pinotage has a few flavours that are consistent, and a few that have everything to do with the producer’s will. That’s got to be quite good for us lot, I don’t think you could ever call it boring to drink.
In yesterday’s post I mentioned that there are roughly (and bear in mind I’ve just said “roughly”….twice!) two different styles of Pinotage. A lighter one and a heavier one. So it makes sense that we have a look at two different pairings. To be fair, both are pretty much meat driven, so if we’ve got any veggie readers knocking around, please feel free to let me know what you’re going for.