Clairette

The History of the Clairette Grape Variety

Clairette is an ancient varietal that has been part of the French repertoire since the late 1500s. Also known as Clairette Blanche and Blanquette, the grape’s colour defines it. Wines made with it are harder to define, as it plays a role in rosé, sparkling wines, dry white wines and even vermouth — the famous fortified and aromatised wine.

Clairette was adopted as one of the thirteen grapes that can be used in the acclaimed Chateauneuf-du-Pape; it’s one of the allowed varietals for Cotes du Rhone wines; and it’s widely used in Languedoc and Provence. These are all factors that have cemented Clairette as a staple in the Rhone Valley and Southern France.

It’s hard to discover Clairette’s origins since the white grape goes back to antiquity. Remains of grapes found in a Gallo-Roman well proved to be Clairette through DNA testing and might go back thousands of years.

Today, Clairette has lost ground to other popular white grapes in Southern France, including Grenache Blanc. Still, there are extraordinary examples of Clairette in all wine styles to enjoy. Few wine grapes have such a long, prevailing history. 

Wine Regions

Clairette is a drought and heat tolerant varietal, which is why winemakers plant it in France’s warmest wine regions. With only around 3000 hectares dedicated to the pale grape, its vineyards are easy to pinpoint.

You’ll find the most significant Clairette plantings in Chateauneuf-du-Pape, where the grape plays a leading role. The Rhone commune of Die holds large extensions of the Clairette as well — here, it is used to make Coteaux de Die and Crémant de Die.

Clairette du Languedoc and Clairette de Bellegarde are two southern appellations in Languedoc, and both champion the white grape. And appellations in Provence, including Bandol and Cassis well use the resistant varietal.

Clairette has fans outside France with increasing plantings in South Africa, Lebanon, the USA, Italy and Spain. Being such an old varietal, it’s usually known by other names in some of the most historical European vineyards, so there could be more Clairette vineyards than we think. 

Wine Styles & Tasting Notes

Clairette has a reputation of not ageing well, so it’s often used to make delicious young white wine that often displays rich apple and peach aromas with floral hints. 

Still, one of the most age-worthy white wines in the world, Châteauneuf-du-Blanc, is often made with a large proportion of Clairette, proving that the grape is not prone to oxidation. Poor winemaking causes wine oxidation, not the grape itself. When aged, Clairette might display nutty and saffron scents and a bolder, more textural palate. 

Having said that, Clairette is also the star in some of the most exciting Provencal rosé and white wines from Bandol and Cassis, small appellations known better for their reds and rosé, respectively. The famous Rhone sparkling wine Crémant de Die calls for 55% of Clairette, and it’s one of the most refreshing sparklers in France. 

Food Pairings

When Clairette is vinified as a young white wine, it’s the perfect partner for Mediterranean coastal cuisines. From Bouillabaisse to grilled fish. Sardines, olives, tapenade, bruschetta and pesto are all compatible with the fruit-forward and floral grape. 

When blended with other grapes for the bold and age-worthy Châteauneuf-du-Pape Blanc, Clairette lends its white fruit and floral scents to the mix. These wines are contemplative masterpieces and some of the most sought-after white wines in France. 

Clairette can also be part of Provence’s famous rosé. In that case, the wine is also compatible with Mediterranean staples and will shine when paired with shellfish and caviar. It’s delicious on its own as well!