Clairette is authorised in a large number of appellations, from the South of the Rhône Valley to Languedoc Roussillon and Provence. It appreciates hot climates and even poor soils. Alone or in blends, it is used to produce a wide range of different wines: dry white wines, sweet white wines and sparkling wines. It is vinified on its own in the appellations Clairette de Bellegarde, Clairette du Languedoc (Hérault) and of course the famous Clairette de Die (vinified with the traditional method).
Clairette du Languedoc
Subtle and discreet nose with fruity accents (green apple, peach, grapefruit and tropical fruits) but also dried fruits. It is a warm wine, not very acidic but remains delicate. To be drunk young because once opened, it oxidizes quickly.
With aromas of peach, apricot and honey, this wine is round and smooth on the palate. Some are classified as Rancio (aged for at least 3 years in casks) and others as liqueur wines (blended with strong alcohol). Rancio has aromas of spices, honey and candied fruits. Dry and full-bodied, sometimes slightly mellow with a pleasant bitterness specific to the grape variety.
Vinified in the traditional style (with a second fermentation in the bottle), the grape variety offers a sparkling wine with aromas of white flowers, yellow fruits and dried fruits. They are sparkling in a soft and light style.
Spring vegetables (asparagus, artichokes, snow peas...), vegetable terrines, lake fish. White meat with cream.
Aperitif, foie gras, poultry, sweet and sour dishes such as Asian cuisine. Desserts: Crème brûlée, white or yellow fruit tarts, gingerbread.