Sometime written Cinsault, is a red variety known for centuries in the Longuedoc related to Grenache. It has a good drought resistance and its best wine come from vines that yield less tan 40 hl/ha. The wine it produce tend to be lighter, softher, and, in extreme youth, more aromatica and charming cherry –fruited tan most of its peers. Cinsault is used almost exclusively to add suppleness, perfume, and inmediate fruit to blends.
Food matches for Cinsaut include: