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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- Other Red Blends2633
- Bordeaux Red Blends1608
- Rhône Blends1407
- Other Red Wine657
- Cabernet Franc424
- Petite Sirah191
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- Touriga Nacional15
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Michael David Winery Ancient Vines Cinsault 2014Cinsault from Lodi, California
Waterkloof Seriously Cool Cinsault 2014Cinsault from South Africa
Mas Coutelou 5SO Simple Cinsault 2014Cinsault from Vin de France, France
Alapay Cellars 2014Cinsault from Santa Barbara, Central Coast, California
Marques de Casa Concha Old Vines Dry Farmed Limited Edition Cinsault 2014Cinsault from Chile
Andrew Murray Curtis Vineyard Cinsault 2014Cinsault from Santa Ynez Valley, Santa Barbara, Central Coast, California