Cinsault is a red grape variety native to southern France, particularly thriving in Languedoc-Roussillon and Provence. It is known for its drought resistance and ability to grow in hot climates, making it an important blending grape. Traditionally, Cinsault has been used to add softness and freshness to blends with varieties like Grenache, Syrah, and Mourvèdre. Outside of France, it is also cultivated in South Africa, Lebanon, and Morocco.
Flavor
Cinsault produces wines that are light to medium-bodied, with aromas of red berries, cherries, and subtle floral notes. It often has a soft, smooth texture and moderate acidity, making it approachable both as a single varietal and in blends. When used in rosé production, especially in Provence, it contributes to fresh, fruity, and elegant profiles.
Food Pairing
Cinsault pairs well with Mediterranean cuisine, including grilled vegetables, lamb, ratatouille, and herb-marinated chicken. Its lighter style also makes it a great match for charcuterie, fresh cheeses, and seafood-based dishes like bouillabaisse.
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