Cinsault

Cinsault: The Unsung Hero in a Glass

Gather round, wine enthusiasts, as we spin the yarn of Cinsault – pronounced ‘San-so’, not ‘Cin-salt’ as your tipsy uncle insists at family barbies. This grape is like the quiet kid in class who secretly possesses ninja skills or, in Aussie terms, the understated bloke who can fix anything from a leaky tap to a broken heart with just a roll of duct tape. Known for its role in blends and its ability to produce wines as light and refreshing as a breezy arvo in Fremantle, Cinsault is finally stepping into the spotlight, solo-style.

Primary Flavours

Crack open a bottle of Cinsault, and you’re greeted with a fruit salad bonanza – think cherries, raspberries, and a hint of banana thrown in for good measure, because why not? Let it breathe, and you’ll catch whispers of floral notes and sweet spices, like a secret garden party. It’s as if this grape attended charm school, with its elegant, soft tannins and a finish smoother than a koala’s belly.

Growing Regions

Cinsault, the globe-trotting grape, thrives from France’s Languedoc and Rhône to South Africa’s sun-kissed vineyards and Lebanon’s ancient soils. Down Under, it’s found a sunbathing spot in the Barossa Valley, Australia, adding its signature flair to exceptional blends and single varietals.

This well-travelled grape brings a touch of international mystery to each bottle, showcasing its adaptability and the diverse terrains it calls home.

Origin

Cinsault has been the wine world’s backstage hero for centuries, a grape that’s been content to let others take the lead while it supports the ensemble with grace. But like a good underdog story, it’s now showing the world it’s got what it takes to play the lead role, with a history as rich and captivating as a sunset over Uluru.

Serving Temperature

To truly savour Cinsault at its charismatic best, aim for a laid-back 15-20°C (60-68°F). Picture this as the quintessential beach day – warm enough to feel the sun’s embrace but cool enough to prevent any discomfort. This grape shines in the ‘just right’ zone, where its playful fruitiness and delicate floral notes are at their peak, reminiscent of a beach party in your mouth.

Serve it too cold, and you’ll dampen the varietal’s subtle flavours – like throwing a beach towel over a speaker. But hit that temperature sweet spot, and it’s as though you’ve captured the essence of the perfect summer’s day in a glass: refreshing, lively, and utterly inviting.

Glassware

Choosing the right glass for Cinsault is like selecting the perfect acoustic venue for a legendary band’s concert. Opt for a glass with a narrow rim, the wine world’s equivalent of the Sydney Opera House’s acoustics, masterfully designed to direct each note straight to your nose.

This design not only concentrates the wine’s aromatic bouquet, elevating those subtle hints of cherry blossoms and ripe summer berries, but it also ensures that every sip is a front-row experience.

Just as the iconic sails of the Opera House create an unforgettable skyline, the right glass transforms each tasting into a memorable sensory journey, making sure the wine’s performance hits all the right notes.

This universal glass is all you need!

Decanting

This fella doesn’t usually need decanting; it’s more of a ‘crack it open and she’ll be right’ kind of wine, ready to impress from the get-go.

Ageing

Cinsault is like a summer fling – best enjoyed in its youthful exuberance. It’s not one for the long haul in the cellar but shines when enjoyed in the bloom of its youth, bringing a zesty, fresh vibe to any occasion.

Food Pairings

The lively and characterful nature of Cinsault makes it a fabulous mate for a wide variety of Aussie-inspired dishes. Let’s dive into some expanded food pairing ideas that perfectly match its rich and vibrant profile, with a good dollop of Aussie flair thrown in:

Barbecue Beauties:

• Chargrilled Prawns on the Barbie: The wine’s zestiness is a ripper match for the smoky, sweet prawns.
• Aussie Beef Burgers with Beetroot: The classic Aussie burger, with a hint of beetroot, pairs wonderfully with the wine’s robust flavours.

Global Cuisine with an Aussie Twist:

• Balmain Bug Pasta: This delightful Sydney seafood, tossed in pasta, sings with the wine’s fruity notes.
• Chicken Parma: A pub favourite, the richness of the chicken parmigiana is cut through beautifully by the wine’s acidity.

Hearty Aussie Classics:

• Lamb Shank Pie: The succulence of lamb shank encased in pastry is a beaut match for the wine.
• Kangaroo Fillet Steak: Lean and rich, kangaroo steak complements the wine’s bold character.

Vegetarian and Vegan Delights Down Under:

• Roasted Veggie Stack with Bush Tomato Chutney: The earthy veggies and sweet-spicy chutney enhance the wine’s complexity.
• Vegan Macadamia Nut Roast: The creaminess of macadamias is a perfect pairing for the wine’s depth.

Cheese and Charcuterie, Aussie-Style:

• Tasmanian Aged Cheddar: Its sharpness highlights the wine’s spicy undertones.
• Australian Prosciutto: The saltiness of the prosciutto brings out the best in the wine’s fruity and earthy notes.

Sweet Endings from Down Under:

• Lamingtons with Raspberry Jam: The classic Aussie treat pairs sweetly with the wine’s vibrant fruitiness.
• Sticky Date Pudding: This warm, sweet dessert is a dream with the wine’s rich flavours.

These pairings showcase Cinsault‘s adaptability to a range of culinary styles, from traditional Aussie BBQs to modern global cuisine, and even vegetarian and vegan options. Whether it’s a casual backyard gathering or a sophisticated dinner party, there’s a pairing that can elevate the meal and tickle the taste buds, true Aussie style.

Celebrated Wine Labels

Conclusion

In the grand tapestry of wine, Cinsault is the vibrant thread weaving through, often overlooked but integral. It’s the hero we didn’t know we needed, turning any meal into a celebration and any ordinary day into an occasion. So, next time you’re reaching for the usual, why not give Cinsault a go? It might just be the new mate your wine rack’s been waiting for. Cheers to that!

Related posts:

Shiraz Grenache Zinfandel Viognier