Clairette is a highly versatile white grape variety grown widely in the south of France. It is appreciated for its high sugar content and low acidity, making it well suited for aromatic, dry or sweet wines.

Clairette grapes are usually green-gold in colour and have a delicate orange blossom aroma. On the palate, the wines are subtly sweet, with notes of apricot and honey, and a light, crisp finish.

Clairette are predominantly grown in the south of France, such as the Rhone Valley, Provence, Languedoc-Roussillon and Corsica. Clairette is a hardy and vigorous variety, which makes it well suited for warm climates. The grapes are usually harvested at full ripeness, as it is best expressed when fully ripe. It is a versatile variety, and can be made into aromatic, dry or sweet wines. In the Rhone Valley, Clairette is often blended with other white varieties such as Grenache Blanc, Roussanne and Viognier. It is also used in the production of sparkling wines, such as the traditional Clairette de Die. In Provence, it is usually blended with Ugni Blanc and Bourboulenc, and is the main variety in the production of sweet wines such as Rasteau and Beaumes-de-Venise. Clairette's subtle sweetness makes it a great accompaniment to seafood dishes, particularly those with a creamy sauce. It also pairs well with light cheeses and fruits.