Clairette Grape variety guide: history, French regions, taste & food pairing
Clairette is an old Mediterranean white grape of southern France, used for delicate still whites, for the sparkling wines of Die and as a supporting player in Rhône and Provençal blends.
Learn more about Clairette
History & origins
Clairette has been grown in the south of France for centuries and is considered one of the region's oldest varieties, probably native to the Languedoc or Provence. Its name refers to the pale, clear color of its wines. Clairette du Languedoc was among the first French appellations, recognized in 1948, and in the Drôme, Clairette de Die is a sparkling wine with roots going back to Roman times.
French regions & appellations
Clairette de Die and Crémant de Die, Clairette de Bellegarde, Clairette du Languedoc, Châteauneuf-du-Pape Blanc, Côtes du Rhône, Cassis, Bellet, Palette and Côtes de Provence.
Taste profile
Light to medium body with low acidity and a soft texture, showing white peach, green apple, fennel, white flowers, lemon peel and a hint of almond.
Food pairing
Cassis whites with bouillabaisse and grilled fish; also aioli, shellfish, vegetable gratins, goat cheese, fruit desserts (with Clairette de Die) and aperitifs.
Where Clairette grows in France
Appellations: Bandol, Châteauneuf-du-Pape, Côteaux d'Aix-en-Provence, Côtes du Rhône Villages, Côtes du Rhône, Tavel, Ventoux