Clairette
A very ancient grape variety of the South of France, clairette is the unlikely star of Clairette de Die, where it nevertheless takes a back seat to muscat. Low in acidity, it produces round, fruity whites with a discreet bouquet of apple and white flowers.
The aromatic profile
Low in acidity and rather neutral, clairette develops a discreet bouquet of apple and white flowers. It is a grape variety whose style depends heavily on terroir and winemaking method: still and round in the Languedoc, or the base of a sparkling wine in Die.
Structure and terroir
Originating in the Hérault valley, perhaps as far back as Roman times, clairette is a vigorous, fertile grape variety, resistant to drought but susceptible to mildew and mites. Its late ripening (about a month after chasselas) requires harvesting somewhat early to avoid bitterness. Long used as a base for vermouth in the Languedoc-Roussillon, it now yields the Clairette du Languedoc AOC (around Adissan, in the Hérault) and Clairette de Bellegarde, as well as some of the white wines of Côtes-du-Rhône and the rosés of Tavel.
At the table and around the world
A curiosity of the appellation that bears its name, Clairette de Die is in fact made up of at least 75% muscat blanc à petits grains, with clairette contributing only up to 25% at most — it is the muscat that gives the wine its sweet, sparkling character. In the Languedoc, clairette is used for dry or medium-sweet whites, fruity and unpretentious, to serve as an aperitif or with simple Mediterranean cooking.