General Description: Cinsault (also spelled Cinsaut) is a red grape variety that plays a significant role in the blends of Southern France, particularly in the Languedoc-Roussillon region, and is a key component in the wines of Provence, including the renowned rosés. It is also widely planted in the New World, especially in South Africa, where it is known for contributing to the unique profile of Cape blends. Cinsault is cherished for its ability to produce light, aromatic, and fruit-forward wines with soft tannins and high acidity, making it an excellent candidate for both red and rosé wines. Its resistance to heat makes it well-suited to warm climates, where it can fully express its aromatic potential.
Primary Flavours:
- Red cherry
- Raspberry
- Strawberry
- Soft spices
- Floral notes
Taste Profile:
- Sweet-Dry: Dry
- Body: Light to medium body
- Tannins: Low
- Acidity: High
- ABV range: Typically between 12% to 13.5%
Handling: Cinsault wines are best enjoyed young to capture their fresh and fruity character. They should be served slightly chilled, around 12°C to 14°C, particularly the rosé and lighter red styles, to enhance their aromatics and refreshing acidity. These wines are generally not intended for long-term ageing and are appreciated for their immediacy and approachability.
Food Pairing Suggestions: The light and aromatic profile of Cinsault makes it an excellent match for a wide array of dishes. Its rosé versions are perfect for summer picnics and can pair beautifully with salads, light pasta dishes, and seafood. The red versions complement grilled chicken, charcuterie, and light cheeses, making the most of the wine’s fruity and floral characteristics. The variety’s high acidity also allows it to pair well with mildly spicy foods, offering a refreshing balance to the flavours.