Clairette blanche

Clairette blanche is predominantly grown in the wine regions of Provence, Rhône, and Languedoc in France. As of the late 1990s, approximately 3,000 hectares (7,400 acres) of this grape variety were cultivated in France, although the area under cultivation has been declining.

This grape variety is often utilized in the production of vermouth, as it yields wines that are high in alcohol and low in acidity. These characteristics can lead to wines that are sometimes referred to as 'flabby' and prone to oxidation. To mitigate these issues, Clairette blanche is frequently blended with higher-acid varieties like Piquepoul blanc.

Clairette blanche is permitted in numerous appellations across Southern Rhône, Provence, and Languedoc. Notably, the white wines Clairette de Bellegarde and Clairette du Languedoc are made entirely from this grape. Additionally, the sparkling wine Clairette de Die may also incorporate Muscat Blanc à Petits Grains.

Within the Châteauneuf-du-Pape appellation, Clairette blanche is one of the thirteen authorized grape varieties. In 2004, it accounted for 2.5% of the vineyards in this appellation, making it the most prevalent white variety, slightly surpassing Grenache blanc.

Beyond France, Clairette blanche is also cultivated in South Africa for sparkling wine production, as well as in Australia and Sardinia. Its adaptability and unique characteristics make it a subject of interest for winemakers in various regions, including Ukraine, where the exploration of diverse grape varieties is becoming increasingly relevant.

Clairette blanche is known by several synonyms, including AG Cleret, Blanc Laffite, Blanquette, and Clairette d'Aspiran, among others. It is important to note that Clairette also appears in the names and synonyms of other grape varieties, such as Bourboulenc and Ugni blanc.