Pinotage Wine Tart

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 Click To Tweet

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

Pinotage Wine Tart

Recipe Category: Baking
All Rights Reserved: Adapted from Larousse Gastronomique page 1061


  • 3 eggs
  • 100 g fructose
  • 100 mls pinotage (or any red wine)
  • fructose
  • 15 g butter, cubed


  • 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

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