Only one rule: good Pinotage, good food
There are no rules about food and wine. There are only silly conventions which people are changing. Good Pinotage goes well with most good food. The medium-bodied, 'lifestyle' Pinotage pairs particularly well with a freshly-caught game fish or a hearty winter bean soup. Try it also with sashimi and sushi. Bobotie, ratatouille and curry also taste better with a glass of Pinotage next to the plate.
Full-bodied Pinotage is better suited to venison, spare ribs with a rich barbecue sauce, oxtail or osso buco.
At a recent tasting in an upmarket restaurant, a French sommelier chose a 'lifestyle' Pinotage, chilled to 12ºC, as the ideal companion to oysters!
Don't be scared. Experiment. Make a shredded pork risotto with Pinotage as a major contributor to the sauce, as well as to the cook's enjoyment. Wake up late on a Sunday morning, and have a glass of Pinotage with your bacon and scrambled eggs.
A well-wooded Pinotage often has chocolate flavours associated with it. Make a chocolate pancake or dark chocolate truffle cake, and surprise your friends with how well a sparkling Pinotage accompanies that.
The grape and the wine have an infinite variety of shades and moods, and only your imagination limits its uses.
Don't forget, though, that sometimes the best match is just you and a glass of Pinotage.