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Counoise—one of the most mysterious and intriguing red grapes of Southern France. While historically best known as a fresh and peppery seasoning in the famous Châteauneuf-du-Pape blends, today this red wine is increasingly shining as a standalone star. Counoise captivates with its grace, pale ruby color, and bursting aromas of strawberries, raspberries, and expressive white pepper. It is the ideal choice for those who are tired of heavy, tannic drinks and are looking for a highly elegant, refreshing, and easy-drinking wine.
France
France
The roots of Counoise are deeply planted in the Rhone Valley (France), where it has grown for centuries in stony, sun-baked growing sites.
Rhone Valley (Châteauneuf-du-Pape): Here, this grape traditionally makes up only a small fraction (about 5–10%) of the blend alongside Grenache and Syrah, but its role is critical—it provides heavier wines with much-needed acidity, freshness, and spice.
The New World: In recent years, Counoise has found a new home in California (especially in the Paso Robles region) and Washington State. Here, avant-garde winemakers have proven that this specific place of origin allows them to craft stunning, 100% varietal Counoise wines reminiscent of the finest Gamay or Pinot Noir examples.
Due to its lightness and bright acidity, Counoise is a true gastronomic chameleon, pairing perfectly with both light snacks and savory, spiced dishes.
It is a flawless partner for charcuterie boards, terrines, grilled sausages, and poultry.
Thanks to its peppery character, this wine pairs fantastically with spiced Asian or Middle Eastern cuisine, as well as roasted salmon or tuna steaks. We highly recommend serving this wine slightly chilled (around 14–15 °C).
In France, particularly in the Rhone Valley, strict appellation rules and deep-rooted blending traditions prevail. Counoise berries naturally lack deep color and tannins, so winemakers have historically used it merely as a "spice" to enhance darker and heavier grapes like Grenache or Mourvèdre. However, modern winemakers are increasingly breaking these conventions.
No. The greatest charm of Counoise lies in its youthful energy and its explosive fruit and pepper aromas. This wine is best enjoyed within the first 1–4 years after the harvest.
If you enjoy Beaujolais Gamay, lighter Pinot Noir, or even Sicilian Frappato, you will undoubtedly love Counoise. It shares that same lightness and fruit-forward nature but stands out with a much more pronounced peppery accent.
