Cinsault Rosé

Cinsault Rosé is a dry, light-bodied rosé best known from southern France, with fresh strawberry, raspberry and watermelon flavours alongside citrus, flowers and delicate herbs. Soft, crisp and easy-drinking, it’s brilliant with prawns, grilled fish, chicken, salads, sushi, Mediterranean food and soft cheese.

Taste:

Fresh, delicate and extremely comfortable in pink.

Cinsault Rosé is typically dry and light-bodied, with refreshing acidity and flavours of strawberry, raspberry, red cherry and watermelon. You may also find grapefruit, peach, white flowers and subtle fresh herbs.

Cinsault naturally brings soft tannins, bright fruit and plenty of fragrance, which makes it particularly well suited to rosé.

The style is usually fresh and fruit-forward rather than heavy or intensely structured, with enough acidity to keep everything crisp.

If "something light, dry and easy to drink" is the brief, Cinsault has already opened the bottle.

Food Pairings:

Cinsault Rosé is brilliant with seafood, salads and fresh Mediterranean dishes.

For seafood, try prawns, crab, calamari, grilled fish, sea bass or tuna. Garlic prawns, seafood salad, sushi and sashimi are excellent matches too.

For meat, pair it with grilled chicken, roast chicken, chicken kebabs, pork or charcuterie.

Salads work beautifully, particularly Greek salad, goat’s cheese salad, chicken salad, tomato and mozzarella salad or fresh Mediterranean salads.

For meat-free dishes, try hummus, falafel, couscous, grilled aubergine, roasted peppers, courgette or herb-packed vegetable dishes.

It’s also a great match for Margherita, prosciutto or vegetable pizza.

For cheese, try goat’s cheese, feta, mozzarella or Brie.

Similar Wines:

If you enjoy Cinsault Rosé, Côtes de Provence is an obvious next stop, as Cinsault plays an important role in many of the region’s famous pale rosé blends.

Grenache Rosé brings a little more ripe fruit and body, while Garnacha Rosado offers a Spanish take on the same Grenache family.

For something deeper, richer and more structured, Tavel shows just how serious rosé can get.

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More About Cinsault Rosé:

Cinsault is a red grape with a long history across southern France, particularly in Provence, the Rhône Valley and Languedoc.

Its large berries, relatively thin skins, soft tannins and fragrant red-fruit flavours make it particularly useful for producing rosé. It's frequently blended with varieties such as Grenache, Syrah and Mourvèdre.

You'll also find Cinsault growing far beyond France, including in South Africa, Lebanon and other warm wine regions.

And Cinsault has one particularly famous family connection: it was crossed with Pinot Noir in South Africa in 1925 to create Pinotage.

Excellent rosé credentials and a famous child.

Cinsault is doing just fine.