Pinotage is a unique South African wine, best drunk slightly chilled. It is an easy wine to make, according to the winemakers I speak to. Considered a masculine wine, pinot noir (the mother) will show in grapes grown in cooler climates, whereas cinsaut (the father) will show in vintages where the weather is warmer. The grapes are not high maintenance and when left on the vine to go very ripe the wine will be a great colour and have a lot of intensity. There is very little skin contact when making a pinotage, probably a maximum of 36 hours. The skins are only used for their colour and if left too long, the taste will be too aggressive.
Today’s inspirational recipe from Lavender and Lime ♥ Pinotage Wine Tart ♥ #LavenderAndLime Share on X
The grapes can be worked quite aggressively in the tank but not overworked. With the grape created in 1925, the first big vintage was in 1959 making this a relatively new wine on the market. In this new world wine, the legs give an indication of the intensity of the wine. It is a versatile food wine and can handle spice. Most wines are put into oak for 12 to 18 months. For the popular coffee pinotage, the wine is fermented in charred oak. Having a few bottles to hand of pinotage, and wanting to create a recipe using my pastry, I made a pinotage wine tart.
Pinotage Wine Tart
Ingredients
- 3 eggs
- 100 g fructose
- 100 mls pinotage (or any red wine)
- fructose
- 15 g butter, cubed
Method
- Preheat the oven to 220° Celsius
- Beat the eggs and the fructose together until the fructose dissolves
- Add the wine and pour into a prepared pastry shell
- Bake for 20 minutes
- Remove from the oven and sprinkle the top with some fructose
- Dot the butter around the tart
- Return to the oven and bake for a further 15 minutes at 200° Celsius
- Serve lukewarm
Click on the links for conversions and notes.
What I blogged:
- one year ago – Making Wine at Groot Constantia
How creative! I would love to try this, Tandy!
🙂 ela
It makes a nice after dinner dessert 🙂
What an interesting and beautiful looking tart Tandy.
Have a wonderful day.
🙂 Mandy xo
Thank you Mandy 🙂
This looks beautiful! And like the perfect dessert to serve for entertaining 🙂
I think so too 🙂
Oh my! I had no idea you could make wine tarts!! Not that I’m a huge drinker, but what an awesome idea. Looks delicious! 🙂
I love that you can eat your wine and drink it!
What an interesting tart. I have never heard of anything like this before. Would love to try, looks delicious!
Hope you enjoy it if you do try it Cheri 🙂
Pinotage makes me immediately think of my time in South Africa. It makes for a great wine grape and I like how you’ve used it in this tart too! 🙂
It is so unique to SA that I thought it was fitting for my tart 🙂
Interesting and looks so easy to do at the same time. Thanks also for the trivia on fermentation. That’s an added knowledge to the must-try recipe!
Julie
Gourmet Getaways
It was really easy, which made it a pleasure to bake 🙂
Such an intriguing use of wine!
It is indeed!
I love your banner! This tart sounds amazing xx
Thanks Charlie 🙂
I’m not a red wine drinker, so I wonder how this would be for me? Maybe a good introduction?
It is not too powerful in the red wine taste but I think a glass of pinot noir would be a better introduction 🙂
Such a nice tart Tandy…yes, I had pinotage when in South Africa, but never had this dessert…I like that this is easy to make and looks delicious!
Have a great weekend 😀
I also love that it is easy to make 🙂
never heard of Pinotage but your tart looks amazing!
Thank you!
It looks delicious, Tandy 🙂
Thank you Kate 🙂
What a unique and beautiful tart!
Thank you Monet 🙂
Tandy, your posts are always so interesting–even though your recipes have egg, meat & fish, i always find something in the post that i can learn about–thank you
You are most welcome, and thank you for the visit and compliment 🙂