Cinsault (or Cinsaut) is most often used as a blending grape. First imported to California in the 1860s, it was known as Black Malvoise and, blended with Zinfandel, labeled "Claret." 

Wine made from Cinsault grapes can be very aromatic with a vaporous perfume that assails the nostrils and supple texture that soothes the palate. Fairly low in tannins, it is often made into rose by itself or blended to brighten the fruit and tone down the harsher edges of Carignan, in particular. 

Typical aromas of Cinsault include strawberry and red cherry. 

Cinsault pairs well with pork and ham, Thai dishes and Asian food. 

Cheeses that go well with Cinsault include Comte, Edam and Saint Nectaire.