Cinsault is a red wine grape from Languedoc-Roussillon in Southern France.
Cinsault is primarly used to blend with grapes such Grenache and Carignan.
Raspberry |
Red Currant |
Red Cherry |
Cranberry |
Violets |
Herbs |
Black Tea |
Pepper |
Red berry flavors are typical for Cinsault, with hints of Flowers and Pepper.
Olive Oil |
Antipasti |
Pasta |
Sandwitch |
Salami |
Ham |
Hamburger |
Duck |
Chicken |
Lamb |
Pork |
Veal |
Cinsault pairs well with French and Mediterranean Cuisine.
Excellent Pairing:
Moroccan Lamb. Thai Curry.
Roasted Meat. Lamb. Goat. Duck. Chicken. Pork.
Cheese:
Gruyere.
French Specialities:
Escargot (Snails in Garlic).
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.)