Cinsault

Cinsault is a dry, light to medium-bodied red best known in southern France, with plenty also grown in South Africa and around the Mediterranean. Expect juicy raspberry, strawberry and red cherry with floral notes, herbs and gentle spice. Fresh and easy-drinking, it’s brilliant with roast chicken, pork, charcuterie, pizza, grilled vegetables and Mediterranean food.

Taste:

Light, juicy and very easy to get along with.

Cinsault is typically dry and light to medium-bodied, with soft tannins, fresh acidity and lots of bright red fruit. Expect raspberry, strawberry, red cherry and redcurrant, often joined by violet, dried herbs and subtle peppery spice.

Warmer climates can bring slightly riper fruit, while lighter examples are all about freshness and fragrance. You might even want to give some bottles a slight chill before serving.

It's the kind of red that disappears remarkably quickly once the bottle is open. Make of that what you will.

Food Pairings:

Cinsault's lighter body makes it a seriously versatile food wine.

Try it with roast chicken, grilled chicken, chicken kebabs, roast pork, pork chops, sausages or a charcuterie board with prosciutto, salami and other cured meats.

It's also a great choice for pizza, particularly Margherita, prosciutto, mushroom, grilled vegetable or chicken-topped pizza.

Mediterranean flavours work beautifully too. Pair Cinsault with grilled aubergine, stuffed peppers, roasted vegetables, hummus, falafel, couscous, chicken tagine or herb-packed Mediterranean salads.

For pasta, try tomato and basil pasta, mushroom pasta, aubergine pasta or lighter tomato-based pasta dishes.

On the cheese board, Brie, Camembert, goat's cheese and other softer cheeses are good places to start.

Similar Wines:

If you enjoy Cinsault, Gamay is a great next move for more juicy red fruit and soft tannins, while Pinot Noir brings a little more elegance and earthy complexity.

Grenache offers riper fruit and more body, and Zweigelt is another excellent option if fresh, easy-drinking reds are your thing.

You can also find Cinsault playing a starring role in Cinsault Rosé if you're ready to switch colours.

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More About Cinsault:

Cinsault has a long history in southern France, particularly across the Rhône Valley, Provence and Languedoc, but you'll also find it in countries including South Africa and Lebanon.

It's often blended with grapes such as Grenache, Syrah and Mourvèdre, where its fragrance, fresh fruit and softer tannins can balance more powerful varieties. Its naturally large berries and lighter structure also make it particularly useful for producing rosé.

Cinsault has another claim to fame in South Africa: it was crossed with Pinot Noir in the 1920s to create Pinotage.

So yes, this relatively low-key grape has a famous child. Wine families are complicated too.