Did you know that Clairette is one of the oldest and most versatile grape varieties in France? This grape white, sometimes called Clairette blanche or Blanquette, gives rise to wines that are as varied as they are elegant.
Intrigued? So, prepare your drink and let's travel together from estate to castle ! History, regions and appellations, food and wine pairings, aromas… at the end of this article you will know everything about this timeless grape variety !
History and origins of Clairette
The history of our variety begins in Antiquity, a period when the variety was already cultivated around the Mediterranean basin. At the time, the Romans were already using this grape variety for its ability to produce light, aromatic and well-balanced wines.
In the 1stst century AD, Pliny the Elder already speaks of a wine in the region of Die, described as a "sweet and sparkling wine " and made from grapes preserved in snow or cold water to slow down fermentation. This primitive process is considered the ancestor of the process used to produce Clairette de Die, a famous sweet sparkling wine from the Rhône valley.
Then, in the Middle Ages, monasteries played a key role in the maintenance and expansion of vineyards in Europe. Clairette, with its robustness and its adaptation to arid and limestone soils, is then a popular grape variety for the production of church wine and local consumption, particularly in the southern half of France.
From the 17th century, winemaking techniques also began to evolve. Clairette is then used to produce sparkling wines, notably in the Die vineyard (Drôme). Clairette de Die, produced using an ancestral method (natural fermentation in the bottle without added sugar), is gaining a certain reputation.
But modern history this variety has not been without challenges. Indeed, from the 19th century, wine crises followed one another: vine diseases, notably phylloxera, hit the wine world hard. Thus, Clairette production is experiencing a clear decline.
In the 20th century, the variety regained its glory, in particular with the production of sparkling wines. However, it was ultimately only in the years 1980-1990 that it found its place in the great appellations of the Rhône Valley. Within this vineyard, this grape variety combines with other varieties such as Grenache blanc or Roussanne and gives rise to balanced, powerful and aromatic wines.
Today, the area cultivated in Clairette on French territory has seen a significant decrease over the decades. If in the 1950s, the variety reached around 15,000 hectares, currently, its presence is estimated at around 2,000 hectares on French territory. This reduction is due to a variety of factors, including changing consumer preferences and competition from other grape varieties.
Always as versatile, the variety produces still or sparkling wines, and remains essential in the production of quality white wines.
Route de la Clairette de Die
Where Clairette is grown ?
The Clairette is mainly cultivated in the south, in regions where the hot and dry climate is favorable to it.
We thus find the variety in the Rhône Valley within the Die region where it is mainly used to produce Clairette de Die, a renowned AOC, where it is blended with Muscat blanc à petits grains (in the ancestral method) or used alone (in the traditional method). The AOC Châteauneuf-du-Pape is also a stronghold for variety. The latter is used there to bring freshness and finesse. Finally, the grape variety can also be found in a minority in the white vintages of AOC Côtes-du-Rhône.
Our variety is also present in Languedoc, as well as within the appellation Clairette de Bellegarde where it is vinified as a dry white. Clairette is present in the blends of certain regional AOCs.
Finally, although it is 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 wines whites.
Châteauneuf-du-Pape: The AOC that sublimates Clairette
What are the characteristics of Clairette ?
Clairette is a rustic grape variety, perfectly adapted to the hot and dry climates of the Mediterranean basin. It tolerates drought easily and flourishes on calcareous, arid and not very fertile soils, typical of southern terroirs. This robustness makes it a popular variety, particularly in regions where climatic conditions can be demanding.
Botanically speaking, its conical clusters are medium-sized, and its berries, white or slightly pink, contain particularly juicy flesh. This richness in juice is an asset for the production of generous, balanced and expressive vintages.
A versatile variety, the variety can be vinified alone or combined with other grape varieties such as Grenache blanc, Bourboulenc or Roussanne, in order to create wines with varied profiles, each with its own specificities.
When vinified as a dry white wine, Clairette expresses delicate fruity aromas such as green apple, pear and sometimes white peach. These fragrances are complemented by floral flavors, such as acacia or hawthorn, and light vegetal nuances, evoking fennel, green tea or cut hay. With age, the bottles can evolve into a honeyed, toasted almond or hazelnut bouquet, adding additional complexity. On the palate, these vintages are generally light, with a pleasant freshness.
In sparklings like those of Clairette de Die, the aromas become more fruity and floral, particularly in those made using the ancestral method (where Clairette is in the minority and Muscat is in the majority). The wines then reveal scents of Golden apple, fresh grapes, apricot and sometimes lychee, with floral touches such as jasmine, orange blossom or lilac. These flavors are often accompanied by gourmet nuances, such as a slight hint of honey or citrus jam, which highlight the natural sweetness of the nectars produced by this process.
On the other hand, when Clairette is vinified according to the traditional method, closer to champagnes, the aromas become more subtle and evolved, with notes of green apple, pear, peach, delicate flowers ( hawthorn, linden) and sometimes a touch of brioche or toast due to aging on lees.
Clairette: a versatile grape variety, ideal for dry white wines and refined sparkling wines
What dishes to accompany Clairette ?
Whether still or sparkling, Clairette is a super versatile wine that pairs well with a variety of dishes. Here are some ideas to accompany it well.
With dry white wines
Dry whites made from Clairette go very well with seafood or grilled or poached fish such as sole or sea bass. Mediterranean dishes (fresh herb salads, grilled vegetables), or white meats like herb roasted chicken can also work.
As for cheeses, fresh or matured goat's cheese and light tomme are excellent choices.
Taste Clairette dry white wine with grilled fish, a treat!
With sparkling wines
Clairette-based sparkling wines, such as the sweet and fruity Clairette de Die, go ideally with gourmet aperitifs (foie gras toast, cheese puff pastry), sweet and savory dishes (chicken tagines, pork with caramel) or light desserts (fresh fruit salad, apricot tart, sorbets). They also go well with brunches, with pastries.
sparkling wines from the traditional method, often less sweet, are better suited to sophisticated dishes such as smoked salmon canapes, scallop carpaccio, scallops with lemon butter or a seafood risotto. They combine also delicious with mature cheeses such as Comté or Parmesan, and with lightly sweet desserts such as a light citrus mousse.
In summary, Clairette blanche adapts equally well to simple dishes as well as refined preparations, offering great versatility for food and wine pairings.
To fully enjoy your sparkling wine or your light dry white, serve it well chilled, between 8 and 10°C. For white wines with more roundness and substance, a serving temperature between 10-12°C is ideal.
The best wines from Clairette
Although it is complex to give you the best vintages from this grape variety (it depends above all on personal taste), we advise you to take an interest in the white vintages from the domaine Pierre Usseglio ( Châteauneuf-du-Pape) and the Tempier estate (Bandol) where Clairette is often the majority in the assemblies.
Domaine Pierre Usseglio
Located in Châteauneuf-du-Pape, this family estate excels in the art of enhancing this Mediterranean grape.The vines grow on rolled pebbles typical of the appellation, producing whites that are both elegant and structured. Try the “ Première Pierre ” cuvée where the Clairette reveals a round and delicious substance but also fruity, floral scents as well as a delicious mineral touch.
Domaine Tempier
Although Domaine Tempier is best known for its reds and rosés, its Clairette-based white wine is also a real treat. Liveliness and finesse are here with scents of citrus, peach, pear, and white pepper... a delight from AOC Bandol !
You are now a connoisseur of Clairette and all you have to do is put your knowledge into practice ! To do this, go to
