Cinsault
Cinsault, originated in southeastern France, particularly the Languedoc-Roussillon region, where it has been mentioned since the 17th century. It has found root in Italy also, where it is known as Ottavianello in the vineyard of Puglia. It is still the most planted varietal in Morocco and still play an important role in the vineyards of Lebanon. Its cultivation in California is limited but slowly increasing. It is found in the vineyards of the Central coast, Sierra Foothills and Mendocino.
The grape variety is known for producing large bunches of big berries. Cinsault vines are vigorous and have a spreading growth habit. It is known for its high productivity. To maintain quality, some vineyards practice careful canopy management and crop control to balance the vine's vigor and optimize grape ripening.
The elegance of Cinsault wines is perhaps most apparent in rosé expressions. Embracing the pale pink hues that delight the eye, Cinsault rosés boast a refreshing and vibrant character, brimming with notes of wild strawberries, watermelon, and citrus zest. Red version shows a light-to-medium bodied palate, offering a silky and smooth mouthfeel with aromas of red berries accompanied by subtle hints of plum and floral undertones.
In South Africa, Cinsault is renowned for being one of the parent grapes, along with Pinot Noir, of the successful Pinotage grape variety
Charcuterie and Cheese: Cinsault's medium-bodied nature and moderate tannins make it an excellent match for charcuterie boards featuring cured meats like prosciutto, salami, or chorizo.
Grilled Meats: Cinsault's fruity and spicy character pairs wonderfully with grilled meats.
Mediterranean Cuisine: Cinsault's affinity for herbs and spices makes it a great companion for Mediterranean dishes. Pair it with roasted or grilled vegetables, olive tapenade, lamb kebabs, or dishes like ratatouille or moussaka.
Great Recipe: Ratatouille baked chicken