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.)