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Monday, November 30, 2015

The Cinsault grape variety presented by Delices and Gourmandises

The Cinsault is a very old grape variety that comes from Provence region. It has big and juicy berries that can also be eaten when chilled. It brings suppleness in some wines selected by Delices and Gourmandises.

The Cinsault makes fruity wines

The Cinsault grape variety has black berries which juice is white. He rapidly went out from its old Provence for the Rhône valley and the Languedoc-Roussillon. It is also cultivated in Algeria, as it needs a lot of sun and strong enough to resist heat and dryness but still give good harvest.

This grape variety slowly ripens and matures 3 weeks after the Chasselas which is the reference. As the Cinsault is very susceptible, it has to be cultivated on poor a dry soil for having good and regular harvest. When it is plated on good and rich soil, the production is heavy but the grapes quality is lower.

It was formerly cultivated with the Grenache and their combination gave a fruity and vintage wine, as the rosé proposed by Delices and Gourmandises. The Cinsault is used to make AOC wines as the Côtes-du-Rhône, the Châteauneuf Pape. The combination gives very good rosés wines as the tavel. As they are no very sharp, these wines are easy to drink ans low in alcohol. Their aromas are generally those of red berries or dried fruits.

Delices and Gourmandises selected some wine made with Cinsault

The fact that Delices and Gourmandises offers us a delicious Côtes-du-Rhône red wine that contains Cinsault stands to reason. The Domaine de Lascamp is a wine of reference in its category with its beautiful purple color and intense flavor. Yiu can also find in its cellar a good rosé made of Cinsault and Grenache noir, the Tibérius rosé. For the pays d’Oc in Languedoc-Roussillon, it’s a light wine perfect of the aperitif.


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