Cinsault

A charmer in the Rhône Valley, Cinsault offers up generous peppery and floral aromas and ripe strawberry flavors to its blends. It actually has been grown for centuries in the Languedoc and is a popular blending grape in most appellations of the southern France.

Cinsault thrives in any hot and windy climate, and finds success in many other countries, namely California, Chile, Corsica, Lebanon, northern Africa and is a parent grape alongside Pinot noir, of South Africa’s acclaimed red variety, Pinotage.

Tasting Notes for Cinsault

Cinsault is a dry red wine with a light body and on its own, makes a supple, fresh and fruity red with a hint of pepper or baking spice. It plays an important role adding softness, lift, spice and an almost electric red fruit to blends. Southern France also makes some delightful Cinsault dominant rosés.

Perfect Food Pairings for Cinsault

Cinsault pairs well with stews, gamey meats, rosemary chicken and roasted duck or winter squash.

Sommelier Secrets for Cinsault

Given its relatively long history in California, Cinsualt is often “hidden” in the Zinfandel blends of Sonoma and Contra Costa Counties. Historically planted alongside Zinfandel (with Petite Sirah and Mourvedre) in the same vineyard, Cinsault is now an essential part of these so-called “field blends.”