If you haven’t come across Cinsaut (or Cinsault) before, typically it's a
grape that produces a fruity, beautifully perfumed style of wine with
relatively low tannins. It's been grown in South Africa for many years because
it's so easy to grow, delivers so much and thus it has usually been used in
blends. It's not really been bottled and sold on its own and had a fuss made
about it, until fairly recently.
A lot of South Africa's Cinsaut comes from the Swartland area, though one of
my favourites is Waterkloof's version - and it's delicious.
If you've got a bottle or are planning to buy, here a re few recipes to pair it with:
Samosas
Cardamom and black pepper aromas can often be found in Cinsaut and that automatically got me thinking about Eastern flavours and my love for pastry. Once you get the angles right, samosas are very easy to make and the filling possibilities are endless. The spices in this recipe, coriander, cinnamon, cardamom, will work beautifully with bright, fruit flavours and a Cinsaut with a predominantly floral, cranberry-core.
Click here for the recipe
Warm Fennel & Pomegranate Salad
I grow Pomegranates, unsuccessfully, so I end up buying them from the Stellenbosch Slow Market; I love the way they add a sharp tang to savoury dishes and they look so pretty in cocktails. Fennel is quite a strong flavour but in this recipe it is slowly roasted to develop a sweeter characteristic that slightly masks the aniseed notes. Thus it goes well with a fruity, younger Cinsaut.
Click here for the recipe
Duck Pâté
This rustic recipe will play wonderfully with the low tannins and cherry and strawberry notes in a Cinsaut. The richness of the Pâté is also eased by Cinsaut's acidity so it's not overpowering and cloying. Grab yourself some fresh baguettes and this is perfect easy eating.
Click here for the recipe
Vegan Moussaka
Anyone else get a kick from saying the word Moussaka (sounds like Mufasa)? Eggpant/Brinjal/Aubergine is such a filling and versatile vegetable and because it's slightly sweeter, it gives added depth to dishes. This is pretty healthy (and super quick) so I would have an extra glass of wine to congratulate yourself.
Click here for
the recipe
Springbok loin
I'm completely ripping this idea from Chef Gregory Czarnecki as he did a dish with Springbok, beetroot and hazelnut and it was so yummy. Springbok is lean and very gamey but because Cinsaut is a lighter red, it doesn't fight against the meat. The herbal qualities of the wine add a depth to the Springbok and bring out the sweeter notes in roasted beetroot.
Preparing a loin on the braai would also work so don't feel limited to just
fancy schmancy dinner ideas.