jerepigo or jerepiko, unfermented dessert ‘wines’ in South Africa, the Cape’s version of mistelle produced by adding alcohol before fermentation to grape juice, generally from inland regions. Many are made from muscadel, which name on the label may legally serve to indicate style as well as variety. Initially about 17% alcohol, many are now closer to a more recent lower limit of 15%, often with intense ripe fig and muscat flavours. These traditional, warming wines, both red and white, once popular in South African winters but now sold in ever-declining volumes, probably derive their name from jeropiga.
