Cinsaut (France)

Red Berries. Strawberry. Red Cherry.
Flowers and Herbs.
Hints of Pepper.

Escargot (Snails in Garlic). Moroccan Lamb. Thai Curry.
Roasted Meat. Lamb. Goat. Duck. Chicken. Pork.
Pizza. Grilled Veggies.

Cheese. Gruyere.

Cinsault is known to produce large crop 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.