Pinotage is a South-African cross between Pinot Noir and Cinsault. With its distinctive dark colour, intense aromas, and full-bodied taste profile, it is one of the most popular reds in the South African wine landscape.

Pinotage typically features a deep purple or ruby red hue, though some wines made from the variety may be lighter in colour. The variety is known for its intense aromas, which can include notes of blackberry, blackcurrant, leather, smoke, and spice. The taste profile is full-bodied and generally features flavours of fruit, earth and spice.

The variety is primarily grown in South Africa, though it is also cultivated in small amounts in New Zealand, Australia, Zimbabwe and Brazil. Pinotage is a hardy variety and it has a moderate to high resistance to disease. The variety is best suited to hillsides with moderate to good water-holding capacity. It is usually skin-fermented, pressed an then matured in oak for a period up to two years. Cheaper and more approachable styles are usually unaged and fermented in stainless steel. The styles of Pinotage vary depending on the region, soil, and climate. In general, the wines from the Coastal Region are usually lighter in body, with higher acidity and more delicate fruit flavours. Wines from the Swartland and Paarl regions tend to be fuller-bodied and more intense, with prominent notes of dark fruits and spice. Pinotage pairs well with a variety of dishes, from grilled fish to heartier dishes like roast beef and game. It is especially good with South African cuisine, such as boerewors (a type of sausage) and braaivleis (grilled meat).

Pinotage was bred in 1925 by South African professor Abraham Izak Perold (first professor of viticulture at the University of Stellenbosch), who crossed Pinot Noir with Cinsault in an attempt to create a variety better suited to the local climate.