When I go to a liquor store and ask for a Cinsault or Mourvedre blend, I often find I receive blank stares - especially if I am asking about a wine which blends the two.  In the U.S., I would guess that these are two grapes which barely receive any much-deserved recognition.  This is unfortunate, as these are both ancient grape varietals which are used in among the more esteemed wines. 

What is Cinsault?  Cinsault (pronounced san-soh), also sometimes referred to as Hermitage,  is a red wine grape with a high level of tolerance for heat and drought conditions, though otherwise is not resistant to disease.  For these reasons, Cinsault is a popular grape for wines coming from North Africa and the Middle East.  Wines which hail from the former French colonies of Algeria and Morocco rely heavily on Cinsault, often blending it with Grenache and Carignan. If you are familiar with the Lebanese wines, in particular, if you are part of the "cult" of Chateau Musar, you are doubtless familiar with Cinsault.  Lebanon has among the oldest traditions of growing wine, dating back some 6,000 years with the Phoenicians.  The Cinsault grape was brought to Lebanon from parts of Algeria in about 1857. 

Cinsault, often alongside Mourvedre, are added to wines such as Grenache in order to help lend softeners to the Bouquet.  Cinsault is considered a Rhone varietal, which means that it hails from the Rhone region of southern France.  In other regions, such as South Africa, Cinsault is frequently added to Cabernet Sauvignon.  At this time, the Cinsault grape is the most highly planted grape varietal in South Africa.  South Africa is one of the few countries which will make single-varietal Cinsault wine.  Chateau Musar, in Lebanon, is another.  They will use a single varietal Cinsault grape for their Rose.  Their red wines will often find Cinsault grapes blended with Cabernet Sauvignon and Carignan.  Qupe is another winery dedicated to producing handcrafted Rhone varietals, with a strong interest in Cinsault.   Still, within the United States, Cinsault plantings are minimal, though drier conditions in parts of California and New Mexico are seeing some renewed interest in this grape by several of their local wineries.

Wines made from the Cinsault grape often have a great perfume with notes of fresh strawberry while being low on tannins.  It is often used to help brighten the fruit aspects of the wine in which these blended.

What is Mourvedre?  Mourvedre is a red wine grape varietal which is often used to make strong, dark red wines and roses,  It was a cultivated wine variety which originally came from Spain.  The grape was probably brought into Catalonia by the Phoenicians around 500 B.C.E.  It had been almost decimated by a phylloxera epidemic but has enjoyed a renewed success after WWII. 

Mourvedre may be the second most widely planted grape in Spain, following Grenache.  However, until recently is was assumed that the Mourvedre grape was identical to Monastrell.  There is still confusion in this regard, due to some DNA testing which may have been misread resulting in a report which has indicated that these two grapes are not the same.  In Spain, it is assumed that the Mourvedre grape is mostly what was planted along the Mediterranean coast.  Information on these two grapes, especially in that region, is still rather patchy,

The Mourvedre grape is long to ripen.  This makes it a desirable grape for planting in areas which are prone to late Spring frosts.  It thrives in heat and can be planted in windy climates but is rather drought-sensitive.  It also benefits from being planted alongside a large body of water (such as the Mediterranean). 

Mourvedre's more appealing qualities are that they tend to produce meaty wines with considerable tannins and dark, rich colors.  Notes of jammy blackberry and different spices such as clove, cinnamon, black pepper and thyme are immediately noticeable upon the palate.  It has finishes of wood, toast and smoke. For these reasons, Mourvedre can be used in a single-varietal wine but also is popular for blending with Grenache, Syrah/Shiraz, Cabernet and sometimes Cinsault - though usually in combinations with Grenache and/or Syrah.  Beginning in 2005, Perrin Reserve, a Cotes du Rhone, became a blend of Grenache, Syrah, Mourvedre and Cinsault.  Prior vintages did not often use the Cinsault. 

If you are looking to try a Cinsault or Mourvedre blend, ask in a liquor store which specializes in fine wines.  If they are unable to make any suggestions, I would first search the area which focuses on wines of the Middle East and North Africa, such as Lebanon, Israel and Algeria.  If their selection is limited (which is often the case) search in the Grenache and Syrah blends of Spain and France, or look into some South African wines.  Australian wines do use these blends but they may be difficult to find, especially with so much focus being on the big-name wineries of that region.  As a last resort, try ordering online, though good prices and a large selection often give way to huge shipping prices.

If you enjoyed this article, you might also appreciate:

• Meritage Wine:  America's Bordeaux-Styled Blend
• "Anything but Chardonnay"?  Learning about Chardonnay and an alternative, Viognier
• Top 5 California Zins for under $20.
• Wine Tasting 101:  Frutiness does not Equal Sweetness
• Health Benefits of Red Wine:  What's Real and what's Hype.

Thank you.