Cinsault is one of the 58 grape varieties that make IGP Pays d’Oc so varied and exciting. The official quality endorsement is featured on the bottles.
Tapenade of black olives, capers and Collioure anchovies
In the bowl of an electric blender, tip in the pitted black olives and 1 clove of de-germed garlic. Drain the capers and anchovies then add them. Pour in a little lemon juice and blend. Slowly pour in the olive oil. The paste will gradually thicken and become quite thick. Taste the mixture and add lemon juice a little at a time so as not to spoil the flavour of the tapenade. Serve the tapenade with a glass of chilled Cinsault IGP Pays d’Oc.