Learn about Cinsault — taste profile, popular regions and more …
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.”
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- Bordeaux Red Blends2612
- Other Red Blends1142
- Rhône Blends530
- Cabernet Franc136
- Petite Sirah136
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- Other Red Wine58
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Michael David Winery Ancient Vines Cinsault 2015Cinsault from Lodi, California
Onesta Cinsault 2012Cinsault from Lodi, California
Onesta Cinsault 2013Cinsault from Lodi, California
Birichino Bechthold Vineyard Old Vines Cinsault 2016Cinsault from Lodi, California
Onesta Bechthold Vineyard Cinsault 2013Cinsault from Lodi, California
Michael David Winery Ancient Vines Cinsault 2013Cinsault from North Coast, California