Cinsault (sometimes spelt as Cinsaut) is a red grape variety that originated in southern France, but has carved out a significant niche for itself in South Africa. In the past, Cinsault was often undervalued in South Africa, but in recent years the variety has experienced a renaissance, particularly in the area of high-quality, artisanal wines. Cinsault is now appreciated by winemakers who favour the heritage of old vines and the production of lighter, more elegant red wines.

Cinsault was brought to South Africa as early as the 19th century and played an important role in viticulture for a long time. It was one of the main varieties used to produce Pinotage - a cross between Pinot Noir and Cinsault, which is known as South Africa's ‘own’ grape variety. The best Cinsault wines in South Africa come from regions such as Swartland, Stellenbosch, Franschhoek and Paarl. Swartland, with its hotter and drier climate, is particularly known for high-quality Cinsault wines that come from old vines.

Cinsault wines generally have a fruity flavour profile, often reminiscent of red fruits such as cherries, raspberries and strawberries. Floral notes such as violets and subtle spices such as pepper and herbs can also be perceived. In some cases, Cinsault also displays earthy and mineral notes. Cinsault wines are generally lighter and more elegant than many other red wines. They have a medium body, fine tannins and a refreshing acidity, which makes them excellent summer red wines that can also be enjoyed slightly chilled. They are often juicy and lively, without the heaviness associated with more powerful red wines such as Cabernet Sauvignon. Although some Cinsault wines are aged in oak barrels to add extra structure and complexity, the grape variety is often vinified with no or minimal wood influence to preserve the freshness and vibrancy of the fruit. Cinsault is often vinified as a light, fruity red wine that can be drunk young. These wines are characterised by their drinkability and versatility. Cinsault is also often used in blends, particularly in combination with Shiraz, Grenache and Mourvèdre in Rhône-inspired blends, where it adds freshness and elegance to wines.

Cinsault's light fruitiness and soft tannins make it an ideal choice for grilled or smoked meats, especially poultry, pork or sausages. Cinsault's bright acidity and fruitiness go well with Mediterranean dishes, grilled vegetables and savoury salads. Thanks to its freshness and low tannin content, Cinsault can also be combined with slightly hot dishes or spices, such as those found in Asian cuisine.