Cinsault
Cinsault, or Cinsaut, is a red grape variety classically found in southern Rhône blends and Provençal rosé. Grown for centuries in southern France, it is one of the eighteen varieties permitted in the famous Châteauneuf-du-Pape region, although its original origins are not known. Cinsault is also strangely tolerant to hot dry climates and is an important grape variety in northern Africa and the Middle East, including Lebanon, as well as Australia and parts of Italy. In the 1920’s, the South Africans crossed the variety with Pinot Noir to create the now signature grape of South Africa, Pinotage. Feel free to use that nugget of info to show off to your friends!
Cinsault Tasting Notes
Strawberry
Cherry
Pepper
Cloves
Violet
As a single varietal, Cinsault is known for its spicy, fruity, smoky flavours, with ripe strawberry, cherry and dried fruit notes. Expect spicy notes of black pepper and clove, along with floral notes of violet. It is naturally low in tannin and acidity, with a soft perfume or aromatic quality that lends itself well to rosé. When used to create rosé from Provençe, for example, Cinsault expresses itself as very light orange in colour, slightly sweet, light, aromatic and refreshing on the palate.
Cinsault Wine Style
Light and Juicy Red Wine
Light Full-BodiedWith rosé wines, which Cinsault is ideal for with its lighter skin and soft perfume, it expresses itself stylistically as light, aromatic and refreshing. As a red wine, it is rarely produced as a varietal wine with winemakers tending to blend Cinsault with Grenache, Carignan, Syrah or Mourvedre. Here it adds a certain softness and bouquet to those wines.
Wine Regions
Australia
France
Italy
South Africa
Lebanon
Cinsault is the fourth most widely planted grape in France, most notably in Languedoc-Roussillon, where it is used to create easy going, soft and light red wines. It’s resistance to heat and drought has also found it being widely produced in Australia, as well as Lebanon and parts of Africa where it tends to be more full bodied. In Italy, Cinsault is known as Ottavianello, where both red and white wines are produced from the grape. In South Africa, it is commonly blended with Cabernet Sauvignon to soften and bring some brightness to heavier base wines. You can also find Cinsault in California and other parts of the United States, where it is sometimes known as Black Malvoisie.
What Food Goes with Cinsault?
One of the classic pairings for single varietal Cinsault is Escargot (snails). However, if that isn’t to your taste, you’ll be pleased to know that it also pairs well with rich stews, and stewed meat dishes such as beef bourguignon, rabbit, lamb, and game.
