The Clairette grape is an old South of France variety that has been cultivated for several centuries and is used mainly in the production of white wines. Whilst its origin is not precise, Clairette is mostly found in Rhone Valley vineyards and the Languedoc-Roussillon areas. This grape has a peculiar genetic propensity to mutation, resulting in a number of clones with diverse berry colours such as Clairette blanche, Clairette rose and Clairette grise.
Known for producing high-alcohol and full-bodied wines due to its low acid and high sugar content, Clairette carry a distinct floral aroma and flavours of apple, honey and nuts. It’s also known for its resilience in dry, Mediterranean climates, hence its prevalence along the French coast.
The best expression of the Clairette grape is found in the sparkling Clairette de Die and the still wines of the Clairette du Languedoc, where it is the exclusive or primary variety. Elsewhere it is often used in blends, such as the white Châteauneuf-du-Pape or the whites of Languedoc and Provence, due to its tendency to provide body and alcohol rather than sharpness or fullness of flavour.
Another popular usage for the Clairette grape is to contribute towards the production of Vermouth. In recent times, the Clairette grape has seen a revival as growers and producers seek out its unique characteristics, trying to harness its distinct, aromatic quality and the traditionalist charm that comes with such an ancient variety.
In short, the Clairette grape is an old and storied varietal with a deep-rooted connection to the wine regions of Southern France. Whilst it may not be as prominent as other varieties, it is slowly regaining its position as a respected and appreciated grape within the world of winemaking.
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