Cinsault is a red grape variety from southern France, valued for its ability to tolerate heat and produce soft, aromatic wines. It is widely used in Provence and the Languedoc for rosé and red blends, and is also important in Lebanon and South Africa. Cinsault is one of the parent varieties of Pinotage, crossed with Pinot Noir in South Africa in 1925.
Typical aromas include strawberry, red cherry, raspberry, rose and light spice. Cinsault generally has light body, low tannin and moderate acidity, although site and harvest timing influence the balance. It can produce fresh, delicate reds and rosés, and contributes perfume and softness to blends.
Cinsault is common in Provence and Languedoc-Roussillon, where it is blended with Grenache, Syrah and Mourvèdre. It is also grown in Lebanon, South Africa and other warm regions. In South Africa it has historic importance in old-vine plantings and in the development of Pinotage.
Cinsault rosé pairs well with Mediterranean salads, grilled fish, seafood, mezze and vegetables. Light red Cinsault can be served slightly chilled with charcuterie, roast chicken, pork and grilled vegetables.
Example: serve a Provence rosé containing Cinsault with grilled prawns or niçoise salad, or pair a light red Cinsault with roast chicken.
Cinsault is one of the parent grapes of Pinotage, but the varieties are distinct. Pinotage is a crossing of Pinot Noir and Cinsault, historically called Hermitage in South Africa, and generally produces darker, more structured wines.
Chef’s note: Cinsault’s low tannin and fresh red-fruit character can make it a useful choice for lighter meat dishes and Mediterranean menus.
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