Clairette is a light skinned grape variety, used throughout the Provence and Languedoc regions to provide wines that are low in acidity and high in alcohol. Being one of the 13 grapes permitted in Chateauneuf du Pape, in the Rhone valley, used to produce the small amounts of white wine that are made there.

The use of the Clairette grape declined in the 20th century due to the unforgiving nature of the grape, however, is still used to produce both, still and sparkling white wines. The best food pairings for this grape include grilled sardines and salmon.