Did you know that Clairette is one of the oldest and most versatile grape varieties in France? This white grape, sometimes called Clairette blanche or Blanquette, indeed gives rise to wines as varied as they are elegant.
Intrigued? Then, prepare your glass and let’s travel together from estate to château ! History, regions and appellations, food and wine pairings, aromas… by the end of this article, you will know everything about this timeless grape variety !
Summary
History and origins of Clairette
The history of Clairette begins as early as Antiquity, a period when our variety was already being cultivated around the Mediterranean basin. At that time, the Romans were already using this grape variety for its ability to produce light, aromatic, and well-balanced white wines.
In the Middle Ages, monasteries played a key role in maintaining and expanding vineyards in Europe. Clairette, with its robustness and adaptation to arid and limestone soils, remained a prized grape variety for the production of sacramental wine, especially in the southern half of France.
From the 17th century onwards, winemaking techniques began to evolve. Clairette was then used to produce sparkling wines, notably in the Die vineyard (Drôme). Clairette de Die, made using an ancestral method (natural fermentation in the bottle without added sugar), then gained a certain reputation.
However, the modern history of our variety has not been without challenges. Indeed, from the 19th century onwards, wine crises followed one another: vine diseases, notably phylloxera, then hit the wine world hard. Clairette production then experienced a marked decline.
In the 20th century, the variety regained its luster, particularly with the production of sparkling wines. It was however only from the 1980s-1990s that it regained its place in the major appellations of the Rhône Valley. Within this vineyard, this grape variety is then blended with other varieties such as Grenache blanc or Roussanne, resulting in balanced, powerful, and aromatic wines.
The area under Clairette cultivation in France has seen a significant decrease over the past decades. While in the 1950s, the variety covered around 15,000 hectares, its current presence is estimated at around 2,000 hectares within the vineyard. This reduction is due to various factors, including changing consumer preferences and competition from other, more well-known and appreciated grape varieties.
Still as versatile as ever, the variety continues to produce still and sparkling white wines, and remains a staple in the French wine landscape.
Clairette de Die Route
Where is Clairette grown?
Clairette is mainly grown in the south, in regions where the hot and dry climate is favorable to it.
The variety is thus found in the Die region (Rhône Valley), where it is mainly used to produce Clairette de Die, a renowned sparkling wine. Within the AOC of the same name, it can be blended with Muscat blanc à petits grains (in the ancestral method) or used alone (in the traditional method).
The Châteauneuf-du-Pape AOC is also a stronghold for Clairette, where it is used to bring freshness and finesse to the wines. Finally, the grape variety can also be found in smaller proportions in white blends of Côtes-du-Rhône AOC.
The grape variety is also present in Languedoc, such as in the Clairette de Bellegarde appellation, where it is vinified as a dry white. Clairette is also present in blends of certain regional AOCs.
Finally, although less widespread there, Clairette can also be found in Provence and in Corsica, notably in AOCs such as Coteaux d’Aix-en-Provence and Côtes de Provence, where it is used in blends for white wines.
Châteauneuf-du-Pape: an AOC that enhances Clairette
What are the characteristics of Clairette ?
Clairette is a hardy grape variety, perfectly adapted to the hot and dry climates of the Mediterranean basin. It therefore easily withstands drought and thrives on limestone, arid, and low-fertility soils, typical of southern terroirs. This robustness makes it a prized variety, especially in regions where climatic conditions can be demanding.
Botanically, its conical bunches are medium-sized, and its berries, white or slightly pink, contain a particularly juicy flesh.
A versatile variety, Clairette can be vinified alone or blended with other grape varieties such as Grenache blanc, Bourboulenc, or Roussanne, to create wines with varied profiles, each with its own specificities.
When vinified as a dry white wine, it expresses fruity aromas of green apple, pear, and sometimes white peach. These fragrances are complemented by floral notes, such as acacia or hawthorn, as well as light vegetal nuances, evoking fennel, green tea, or even cut hay.
With age, bottles can develop a bouquet of honey, roasted almond, and hazelnut, adding further complexity. On the palate, these wines are generally light and have a pleasant freshness.
In sparkling wines such as Clairette de Die, the aromas become more fruity and floral, especially in those made using the ancestral method (where Clairette is a minority and Muscat is predominant). The wines then reveal scents of Golden apple, fresh grape, apricot, and sometimes lychee, with floral touches such as jasmine, orange blossom, or lilac. These flavors are often accompanied by indulgentnotes, such as a hint of honey or citrus jam, which highlight the natural sweetness of the wines produced by this method.
On the other hand, when Clairette is vinified using the traditional method, closer to Champagne, the aromas become more subtle and evolved, with notes of green apple, pear, peach, white flowers (hawthorn, linden), and sometimes a touch of brioche and toasted bread due to aging on lees.
Clairette: a versatile grape variety
Which dishes pair with Clairette?
Whether still or sparkling, Clairette pairs very well with a wide variety of dishes. Here are some ideas for perfect pairings.
With dry white wines
Dry whites made from Clairette pair very well with seafood and grilled fish or poached fish such as sole or sea bass. Mediterranean dishes (salads with fresh herbs, grilled vegetables), or white meats such as roast chicken with herbs also work well.
As for cheeses, fresh or aged goat cheeses and mild tommes are excellent choices.
Dry white Clairette and grilled fish, a delight!
With sparkling wines
Sparkling wines made from Clairette, such as the sweet and fruity Clairette de Die, pair ideally with appetizers indulgents (foie gras toasts, cheese puffs), sweet and savory dishes (chicken tagines, caramel pork) or light desserts (fresh fruit salad, apricot tart, sorbets). They also go well with brunches, with pastries.
Sparkling wines made using the traditional method, often less sweet, are better suited to sophisticated dishes such as smoked salmon canapés, scallop carpaccio, scallops with lemon butter, or a seafood risotto.
They also pair deliciously with aged cheeses such as Comté or Parmesan, and with less sweet desserts such as a light citrus mousse.
In summary, Clairette blanche adapts as well to simple dishes as to refined preparations, offering great versatility for food and wine pairings.
To fully enjoy your sparkling or dry white, serve it well chilled, between 8 and 10°C. For white wines with more roundness and body, a serving temperature between 10-12°C is ideal.
The best wines made from Clairette
Although it is difficult to give you the best cuvées from this grape variety (as this depends above all on personal taste), we recommend you take an interest in the white cuvées from Domaine Pierre Usseglio (Châteauneuf-du-Pape) and Domaine Tempier (Bandol), where Clairette is often predominant in the blends.
Domaine Pierre Usseglio
Located in Châteauneuf-du-Pape, this family estate excels in the art of showcasing this Mediterranean grape. The vines grow on rolled pebbles typical of the appellation, producing wines that are both elegant and structured.
Try the cuvée “ Première Pierre ” where Clairette reveals a round texture and indulgente as well as fruity, floral notes and a delicious mineral touch!
Domaine Tempier
Although Domaine Tempier is mainly known for its reds and rosés, its white wine made from Clairette is also a real treat. Liveliness and finesse are present here, with aromas of citrus, peach, pear, and white pepper… a delight from Bandol AOC !
You are now a true connoisseur of Clairette. All that’s left is to put your knowledge into practice ! To do so, visit La Cave Éclairée to explore our selection of gems.
See you soon, and don’t hesitate to contact us for more advice !
