Cinsault/Cinsaut (France)
Cinsault is a red wine grape from Languedoc-Roussillon in Southern France.
Cinsault is primarly used to blend with grapes such Grenache and Carignan.
Typical Flavors
 Raspberry |
 Red Currant |
 Red Cherry |
 Cranberry |
 Violets |
 Herbs |
 Black Tea |
 Pepper |
Red berry flavors are typical for Cinsault, with hints of Flowers and Pepper.
Food Pairing
 Olive Oil |
 Antipasti |
 Pasta |
 Sandwitch |
 Salami |
 Ham |
 Hamburger |
 Duck |
 Chicken |
 Lamb |
 Pork |
 Veal |
Cinsault pairs well with French and Mediterranean Cuisine.
Pairing Suggestions
Excellent Pairing:
Moroccan Lamb. Thai Curry.
Roasted Meat. Lamb. Goat. Duck. Chicken. Pork.
Cheese:
Gruyere.
French Specialities:
Escargot (Snails in Garlic).
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The Ideal Glass
The Burgundy glass is perfect for a light and fruity red wine.
The glass is broader than other red wine glasses.
The larger bowl has the function of accumulating the aromas of delicate red wines. It also allows a proper swirling, channeling the aromas upwards.
In addition, the style of the glass directs the wine to the tip of your tongue
for a better reception of the tastes.
About
Cinsault is known to produce large crops and to have a smooth taste, perfect as a filler.
Widely used for Rosé wines in Provence and mixed with Grenache, Syrah, Mourvedre in Southern Rhone to make Châteauneuf-du-Pape.
In 1925 viticulture professor Abraham Izak Perold created a new grape variety called Pinotage, a cross of Pinot Noir and Cinsault aka Hermitage in South Africa (Not to be confused with the French Hermitage made by Syrah.)
