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Counoise is a black-skinned grape variety used in the production of blended red wines and rosé in southern France. Its most famous application is in the Chateauneuf-du-Pape blend, but a number of varietal examples have recently been released in California. In France, Counoise is grown in the southern Rhone, Provence and Languedoc.

As a vine, Counoise is low-yielding and late-ripening, which means it offers more in terms of quality than quantity. It blends particularly well with Syrah and can be used to great effect with Grenache and Mourvedre, opening up the flavors and aromas of younger wines.

Counoise is often described as a peppery and spicy grape variety, but it also adds much in the way of plum and wild berry (strawberry and raspberry) flavors. Secondary notes of anise and licorice have also been described in some varietal examples.

Counoise is mostly used in blends because the variety lacks deep color, strong tannins and potential alcohol. However, it does provide good acidity and in Provence it is used to make crisp and lively rosé wine, while in California there is an increasing trend towards producing varietal Counoise wines.

Synonyms include: Auban, Connoise.

Food matches for Counoise include:

• Tuna niçoise
• Sausage and shrimp jambalaya
• Grilled lamb chops