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That Useful Wine Site
Wine explained, clearly and helpfully, including critic-recommended specimens of each variety.
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Some Descriptions of Counoise Wines
“Counoise adds a peppery note and good acidity to a blended red wine, but does not have much depth of colour or tannin.”
“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.”
“Counoise, when consumed on its own, is a fruit-forward wine with a plum and garnet color, boasting hints of cherry and raspberry, soft tannins, medium acidity, and an earthy finish. A lack of strong tannins and oxidative tendencies make it better for early drinking than long aging.”
“I’d thumbnail sketch [Counoise] to you as a sort of sophisticated, cool-site California Pinot Noir made by a European winemaker, or more esoterically, but perhaps more accurately, like a good Austrian St. Laurent.”
“Wines made from Counoise are light in colour. They are delicate and fruity in flavour, with a variety of fruity, floral and spicy notes.”
“It tastes like a round, fleshy berry…full of berries…but it also has a cool rustic character as well as some spice and savory leather notes to keep it interesting. Those characters increase with some time in the bottle. Counoise bears some resemblance to Grenache, but the tannins are much softer. This is a wine that is meant to be consumed within a couple years, when you can enjoy the pretty perfume and aromas.”
“Much as with Cinsault, the grape produces very large berries, but with proper irrigation and some amount of saignee in the cellar, it can offer wines of red-purple color, scented with blue plum, tart cherry pie and cranberry. It has great acidity, is a good blender, yet is a perfect stand-alone red.”
“Counoise shows fruit, finesse and complexity when properly cultivated, but can be light and bitter when overcropped. It does not have much color or tannin, but brings good acidity to Châteauneuf-du-Pape blends.”