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.
Key facts
Where to taste Clairette?
This variety is part of the blend in these appellations:
Bouteilles de Clairette en vente
1 annonce(s) entre particuliers en ce moment — à partir de 14 €
Voir toutes les annonces Clairette →