Cinsault

TL; DR

A light, fruity and floral red that flies under the radar.

So, what is it?--red

Cinsault (pronounced "san-soh") is an ancient red, heat- and drought-tolerant variety widely planted throughout southern France, Morocco, Algeria and Lebanon. Often used with Grenache, Syrah and Mourvèdre it adds perfume and floral notes to red blends, but also makes excellent rosé wines and is an important contributor to the rosés of Provence and Corsica. And even the reds can be slightly chilled for warm weather quaffing!

Where did it originate?--aromatic

Cinsault is believed to have originated in the Herault region (around Montpelier and Sète) in Southern France, Cinsault has spread on to neighbouring regions Corbières and Minervois in Languedoc, to the Southern Rhône and also Provence and island of Corsica. There are plantings of Cinsault in Israel and Lebanon, and it has also hopped right across the Mediterranean to Algeria, Morocco and Tunisia, and right down to South Africa! No wonder it pairs so well with exotic North African cuisine so well!

Who's famous for it?--racy

What does it taste like?--aromatic

Cinsault as a single varietal wine is soft, fragrant and floral, with red-berried flavours of strawberry, cherry and raspberry backed up by long, soft tannins. It's also commonly used in red blends and rosé blends most often with Grenache, Syrah and Mourvèdre. Here it contributes a soft charismatic lift of delicate florals and friendly red fruits which add a silken character with a playful pop! No wonder it's one of the main grapes in the prettiest pale rosé wines of Provence!

Main styles it's known for?--cellar

Cinsault is a soft and perfumed variety often used to complement Grenache, Syrah and Mourvèdre in red blends and rosé wines.

What foods should you be pairing it with?--plum

Red Cinsault’s famous pairing is with escargot - garlicky, buttery snails - and you couldn’t go too far wrong with a bucket of cooked prawns and Marie Rose sauce, and a fresh bottle of Cinsault - either red or rosé! It's also a 10/10 pairing with exotic Moroccan and Lebanese cuisine. Moroccan lamb tagine, Lebanese kibbeh, shakshuka, and falafel are all going to be big wins.

Fun fact--earth

Cinsault and Pinot Noir are the parents of Pinotage, the South African variety!

If you like this, you should also give these grapes a guzzle...--wines

Pinot Noir , Grenache