Cinsault is a southern grape variety, more precisely of Provençal origin. It adapts to warm and sunny terroirs. Resistant to drought, it is one of the oldest grape varieties in southern France. Usually, it is vinified into red wine. Its vinification into rosé is now increasingly sought after by winegrowers. Want to know more? We tell you everything about it.
Cinsault: a brief history
Cinsault is a grape variety that has existed for a very long time. Of southern origin, its first vines were discovered in central Provence, particularly in southwestern France. It is actually disappearing from this region. Today, this grape variety is found in Languedoc-Roussillon as well as in the Rhône Valley. It produces high yields and was planted during the 20th century to replace hybrid plants.
Just like Grenache, Cinsault thrives perfectly in the warm climates and arid soils of southern France. It is the most widely cultivated red grape variety in South Africa. It was dethroned by cabernet sauvignon at the beginning of the 1990s. It is also found in white Africa. It actually makes up almost the entire Lebanese and Moroccan economy.
The different names for Cinsault
It is also known as:
- cinq saou in Languedoc
- plant d'Arles
- boudalès or bourdalès
- bourdelas in the high Pyrenees
- morterille, passerille
- picardan
- espagnen
- Calabre
- hermitage in South Africa
- black malvoisie in the United States (California)
- ottavianello in Italy
- senzo in Bulgaria
- mavro kara melki in Russia
Characteristics of Cinsault
Cinsault is a grape that buds late. Its strong point is that it is perfectly resistant to drought and prefers poor soils. Its bunches are large and its berries are very big. With its juicy flesh and crisp skin, this grape variety can be enjoyed both as wine and as fruit. It is used to produce bright rosé wines and light, pale red wines (primeurs). It produces very easy-drinking wines, low in acidity and low in nitrogen.
It reveals on the nose a tone that is both fruity and floral. It comes in notes of red fruits such as raspberry, peach, and white flowers. From the first sip, its flavor is rather supple, very balanced, leaning towards a taste of dried fruits. Its refreshing wines and very delicious ones sometimes turn towards notes of tart candy. However, wines made from Cinsault should not be kept for very long. Otherwise, they would lose their freshness.
It can be consumed in two ways: either it is vinified; or it is consumed as table grapes. In the second option, it is known as œillade. The only disadvantage of this grape variety is that it is very often susceptible to diseases, especially Esca wood disease. It is also exposed to certain parasites such as the grape berry moth, which means it is not very sought after due to its very short lifespan.
What to pair with Cinsault?
It has a thin skin and a fruity juice perfectly suited for the production of rosé wines. It is used in the making of Appellation d'Origine Contrôlée wines such as the Côtes du Rhône and the Côtes de Provence. Although this grape variety has many disadvantages, it pairs very well with certain meals. It is ideal to share for an aperitif among friends, with family, or even by the beach. If you are a fan of charcuterie, do not hesitate to enjoy your wine with grilled meat or grilled seafood.
Furthermore, if you love Italian menus, a wine made from Cinsault will be a good ally to accompany a pizza or pasta. You can also pair your rosé wine with paella or couscous. Do not hesitate to serve your wine between 10 and 11°C.