Cinsaut (or Cinsault) is most often used as a blending grape with other types. France has more Cinsaut planted (50,000 hectares) than Cabernet Sauvignon and there is as much Cinsaut acreage planted in its former backdoor wine colony of Algeria.
Cinsault (or Cinsaut) is one of the oldest south of France variety. Even nowadays it is impossible to determinate its origins, between Provence and Languedoc.
CINSAULT
A semi-classic red-wine grape widely grown in southern France, Lebanon, and South Africa. Used as component in some Côtes du Rhone blends. In South Africa, it is often blended with Cabernet Sauvignon.
Cinsault
A close relative of Pinotage. It does well in Southern France, Lebanon, Australia and South Africa, and is used most commonly for blending with more robust grapes to change the character of the wine.
Cinsault (san-so)
A red wine grape used primarily for blending. One of the 13 grape varieties allowed in Chateauneuf-du-Pape.
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Cinsault or Cinsaut, red grape from the South of France, which is widely used for rosé production. This takes advantage of its soft and aromatic properties.
[Cinsault]
Source of much of the red and rosé wines of southern France, light and bland in general, often used to dilute thick, over-ripe wines. When treated well in can turn out lush, soft, gently aromatic reds and rosés.
CINSAUT: (aka Cinsault). Semi-classic grape widely grown in southern France and also in the Lebanon. Used as blend component in many red or rosé wines.
a Cinsault). Semi-classic grape widely grown in southern France, Italy and also in the Lebanon. Has many aliases. In the southern Rhone region it has the alias name Picardan (Noir). In Apulia, Italy it has the synonym name of Ottavianello.
(Redirected from Cinsault)
Cinsaut grapes
Cinsaut or Cinsault is a red wine grape, whose heat tolerance and productivity make it the fourth most widely-planted grape variety in France. Cinsaut is especially planted in Languedoc and Roussillon.
Indeed, the choice of a type of vine depends on the ground and the climate: the Cinsault, for example be a type of vine recommended in the Vaucluse (it be contained in the composition des wine red and rosé of Cote du Rhone), ...
Made from about 60% Grenache and completed with a blend of Syrah, Mourvedre, Cinsault and Cabernet Sauvignon grapes, the color is a bright, dark pink, almost cherry.
A blend of 40% Grenache, 30% Syrah, 15% Cinsault, 10% Carignan and 5% Counoise, this is a very dark garnet wine, blackish at the center.
dark red French grape, sometimes spelled "Cinsault." Most common in Languedoc, also a parent (with Pinot Noir) in the South African grape crossing called "Pinotage."
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For example, if you're drinking a French rosé, chances are it's from the Rhone or Loire area and made from Cinsault, Grenache, Mourvedre, and Syrah. If you are drinking a rosé from Spain, chances are its made from Garnacha or Tempranillo.
This blue grape with the name Ottavianello is the same grape as Cinsault. Noe rarity in other words. The name is used in Puglias DOC Ostuni for a varietal-wine on this grape.
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The eclectic Californian winery makes this southern Rhone blend with different proportions of Grenache, Syrah, Mourvedre and Cinsault. The first vintage of Le Cigare Volant (flying saucer in French) was 1984.
Pinotage: A hybrid between Pinot Noir and Cinsault that's grown almost exclusively in South Africa.
Plonk: A derogatory name for cheap, poor-tasting wine.
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However a second style emerges when other red grape juice is added to the Grenache as with Mourvèdre (Mataro) and Cinsault in the wines from the Cõtes du Rhõne in South-Eastern France or indeed with a selection from thirteen recognised ...
If you cross two "high end" grapes (i.e. vitis vinifera) this results in a "nice" wine (according to those wine snobs). So if you cross pinot noir and cinsault - both which are vitis vinifera grapes - you end up with Pinotage, ...
In the southern Rhõne, Syrah is blended with other varieties such as Grenache, Mourvèdre and Cinsault to make Châteauneuf-de-Pape. It is also used in many wines labeled Cõtes-du-Rhõne.
This latter grape was created by Professor Perold in 1925 at Stellenbosch University, when he crossed Pinot Noir with Cinsault (also called Hermitage) in an attempt to develop a grape with the elegance of the former and yet the hardiness of the ...
 See also: Grape, Wine, Red, Region, Aroma
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