Cinsaut (often spelled Cinsault) is a dark-skinned grape variety and is often blended with grapes such as Grenache and Carignan aswell as Grenache, Syrah and Mourvedre as part of the classic Southern Rhone blend. Outside of the Rhone Valley, Cinsaut is also grown in Algeria, Australia, Corsica, Lebanon, Morocco, Tunisia and South Africa. Wine made from cinsaut grapes can be very fragrant with a vaporous perfume that assails the nostrils and supple composition that soothes the palate. Food pairings: Escargot. It’s also works quite well in pairings with stews, braised and roasted meat dishes like beef, lamb, goat, beef, duck, chicken and pork.