Carl Eppig wrote:
Robin Garr wrote:I went with what I had ...
By any chance did you decant it?
Decant a $10 mass-market Pinotage? Erm ... no?
It was okay, though, actually pretty good by Pinotage standards. Ripe, plummy fruit, none of the sulfury rubber tire or other dirty flavors that have beset a lot of Pinotage in the past. I don't think decanting would have done much for it, and I can't honestly say that I often get out the decanter for modest everyday wines of this type.
I think David's point here is simply that Pinotage - a relatively modern vinifera cross between Pinot Noir X Cinsaut - is rarely ranked among the most noble of varieties.