Did you know that the Clairette is one of the oldest and most versatile grape varieties in France? This white grape, sometimes called Clairette blanche or Blanquette, indeed produces wines that are 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 in Antiquity, a period when our variety was already cultivated around the Mediterranean basin.At the time, the Romans indeed already used 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, particularly 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). The Clairette de Die, made according to an ancestral method (natural fermentation in the bottle without added sugar), gained a certain renown.
However, the modern history of our variety has not been without challenges. Indeed, from the 19th century, viticultural crises followed one another: vine diseases, notably phylloxera, severely affected the wine world. The production of Clairette then experienced a significant decline.
In the 20th century, the variety regained its luster, particularly with the development 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 then combines with other varieties such as Grenache Blanc or Roussanne, giving rise to balanced, powerful, and aromatic wines.
The area cultivated with Clairette in France has seen a significant decrease over the past decades. While in the 1950s, the variety covered about 15,000 hectares, it is currently estimated to be present on about 2,000 hectares within the vineyard. This reduction is due to various factors, including changing consumer preferences and competition with 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.
Route de la Clairette de Die
Where is Clairette grown?
The Clairette is mainly grown in the south, in regions where the warm and dry climate is favorable to it.
This variety is found in the Die region (Rhône Valley) where it is primarily used to produce the renowned sparkling wine Clairette de Die. 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 AOC Châteauneuf-du-Pape 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 a minor way in the white blends of the AOC Côtes-du-Rhône.
The grape variety is also present in Languedoc, as in the Clairette de Bellegarde appellation where it is vinified as a dry white. Clairette is also present in the blends of certain regional AOCs.
Finally, although it is less common there, Clairette can also be found in Provence and Corsica, particularly in AOCs like 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 rustic grape variety, perfectly suited to the hot and dry climates of the Mediterranean basin. It easily withstands drought and thrives on calcareous, arid, and low-fertility soils, typical of southern terroirs.This robustness makes it a prized variety, particularly in regions where climatic conditions can be demanding.
Botanically, its conical clusters are medium-sized, and its berries, white or slightly pink, contain 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 having its own specific characteristics.
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 flavors, such as acacia or hawthorn, as well as light vegetal nuances, evoking fennel, green tea, or freshly cut hay.
With age, the bottles can evolve towards a bouquet of honey, roasted almond, and hazelnut, adding extra complexity. On the palate, these vintages are generally light and possess a pleasant freshness.
In sparkling wines like those of Clairette de Die, the aromas become more fruity and floral, particularly 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 gourmet nuances, like a slight hint of honey or citrus jam, which highlight the natural sweetness of the nectars crafted 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, white flowers (hawthorn, linden), and sometimes a touch of brioche and toasted bread due to aging on slats.
The Clairette: a versatile grape variety
Which dishes to pair with Clairette?
Whether still or sparkling, Clairette pairs very well with a wide variety of dishes. Here are some ideas to accompany it well.
With dry white wines
Dry whites based on Clairette pair very well with seafood and grilled or poached fish like sole or sea bass. Mediterranean dishes (salads with fresh herbs, grilled vegetables), or white meats like herb-roasted chicken can also work.
On the cheese side, fresh or aged goat cheeses and light tommes are excellent choices.
Dry white wine from Clairette and grilled fish, a delight!
With sparkling wines
Sparkling wines made from Clairette, like the sweet and fruity Clairette de Die, pair ideally with gourmet appetizers (foie gras toasts, cheese pastries), sweet and savory dishes (chicken tagines, caramel pork), or light desserts (fresh fruit salad, apricot tart, sorbets). They also go well with brunches, featuring pastries.
The sparkling wines produced 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 seafood risotto.
They also pair deliciously with aged cheeses like Comté or Parmesan, and with less sweet desserts such as a light citrus mousse.
In summary, Clairette blanche adapts well to both simple dishes and refined preparations, offering great versatility for food and wine pairings.
To fully enjoy your sparkling or dry white wine, 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 from Clairette
Although it is complex to provide the best cuvées from this grape variety (as it primarily depends on personal taste), we recommend exploring the white cuvées from the domaine Pierre Usseglio (Châteauneuf-du-Pape) and the 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 enhancing 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 and indulgent texture but also fruity, floral aromas and a delightful mineral touch!
Domaine Tempier
Although Domaine Tempier is primarily known for its reds and rosés, its white wine made from Clairette is also a real treat. Vivacity and finesse are present here, with aromas of citrus, peach, pear, and white pepper... a delight from AOC Bandol !
You are now a connoisseur of Clairette.All you have to do now is put your knowledge into practice ! To do this, visit
See you soon and feel free to contact us for more advice !
