Clairette

The History of the Clairette Grape Variety

Clairette is an ancient grape variety that has been part of French viticulture since at least the 16th century. Also known as Clairette Blanche, the grape is named for its pale colour. Its wines are more difficult to define, as Clairette is used across a wide range of styles, including dry whites, rosé, sparkling wines, and even vermouth—the well-known fortified and aromatised wine.

Clairette is one of the thirteen permitted grape varieties in the renowned Châteauneuf-du-Pape appellation and is also authorised in Côtes du Rhône wines. It is widely planted in the Languedoc and Provence, reinforcing its status as a traditional component of southern French viticulture.

Tracing Clairette’s exact origins is challenging, as the variety dates back to antiquity. Archaeological evidence, including grape remains discovered in a Gallo-Roman well and later identified through DNA analysis, suggests that the variety may have been cultivated for thousands of years.

Today, Clairette has declined in prominence, having been partially replaced by more widely planted white varieties such as Grenache Blanc. Nevertheless, high-quality examples still exist across multiple styles, reflecting the grape’s long-standing role in French wine history.

Wine Regions

Clairette is a drought- and heat-tolerant grape variety, which explains its presence in some of France’s warmest wine regions. With around 3,000 hectares under vine, plantings remain relatively limited and geographically concentrated.

The most notable plantings are found in Châteauneuf-du-Pape, where Clairette plays an important role in blends. The Rhône commune of Die also has significant plantings, where the grape is used to produce wines such as Clairette de Die and Crémant de Die.

In the Languedoc, appellations such as Clairette du Languedoc and Clairette de Bellegarde highlight the variety, while in Provence, regions including Bandol and Cassis also make use of this resilient grape.

Clairette is also cultivated outside France, with plantings in countries such as South Africa, Lebanon, the United States, Italy, and Spain. Due to its long history, it is often known by different names in older European vineyards, suggesting it may be more widespread than it appears.

Wine Styles & Tasting Notes

Clairette has a reputation for limited ageing potential, which is why it is often used to produce fresh, youthful white wines. These typically display ripe apple and peach aromas, alongside delicate floral notes.

However, some of the most age-worthy white wines in France—particularly white Châteauneuf-du-Pape—can contain a significant proportion of Clairette, demonstrating that the grape itself is not inherently prone to oxidation. Rather, oxidation is usually the result of winemaking choices. With age, Clairette can develop more complex characteristics, including nutty and saffron notes, along with a richer, more textured palate.

Clairette also plays an important role in southern French wines, featuring in high-quality white and rosé wines from appellations such as Bandol and Cassis. In the Rhône Valley, it is a key component of Clairette de Die and Crémant de Die, contributing to some of the region’s most refreshing sparkling wines.

Food Pairings

When Clairette is vinified as a young white wine, it pairs beautifully with Mediterranean coastal cuisine, from bouillabaisse to grilled fish. Dishes such as sardines, olives, tapenade, bruschetta, and pesto complement the grape’s fruit-forward and floral character.

When blended into structured and age-worthy wines such as Châteauneuf-du-Pape Blanc, Clairette contributes delicate white fruit and floral aromatics. These wines are complex and refined, and rank among some of the most sought-after white wines in France.

Clairette is also used in certain Provençal rosé wines, where it enhances freshness and aromatic lift. In this style, it pairs particularly well with shellfish and even caviar, while remaining equally enjoyable on its own.