A grape varietal most notably known as Cinsault, used in the production of light red wines, originating in the Rhône region of France. The grape is also grown in South Africa. The Cinsault varietal has traditionally been viewed as a blending agent. Cinsault is one of 13 grape varietals allowed in the blending of Chateauneuf-du-Pape regional red wines. Also traditionally blended with Mourvédre, Muscadine, and Syrah. Creates a superior red when blended with the Grenache varietal.
Also known as: Cinsault, Cinsaut, Hermitage, Malaga, Ottavianello, and Prunello.
Characteristics: Cinsault varietal typically produces flavorful, light, neutral, concentrated red wines with flavors of fruit and spice, high acidity and low in tannins. May have a small amount of bitterness.
Food pairings: Bacon, calzone, cannelloni withricotta, cannelloni with meat, BBQ chicken, couscous with meat, couscous with vegetables, egg dishes, Greek cuisine, Indian cuisine, lasagna, pâté, pizza, and cheese soufflé.