The cellar

Top-rated Clairette

Every wine

The highest-rated Clairette bottlings we have reviewed, one per producer.

4.8 Rhone Valley Chateau La Nerthe Clos de Beauvenir Blanc Chateau La Nerthe 4.7 Rhone Valley Clos des Papes Chateauneuf-du-Pape Blanc Clos des Papes 4.7 Rhone Valley Domaine de la Mordoree La Dame Rousse Tavel Domaine de la Mordoree 4.6 Provence Chateau Simone Palette Blanc Chateau Simone 4.6 Provence Clos Sainte Magdeleine Cassis Blanc Clos Sainte Magdeleine 4.6 Provence Domaine Hauvette Roucas Blanc Domaine Hauvette

Region by region

Where Clairette is made

2 regions, with their best Clairette bottles and the estates that make them.

Wine and cheese

Cheese with Clairette

Every cheese
Banon Our pick Banon's creamy paste under a cream-yellow rind is tangy, with a woody leaf note. A Cassis blanc raised in steel, with citrus, almond and high acidity, cuts the richness. INAO suggests a white from the cheese's own hills. Cassis blanc, Provence: Clos Sainte Magdeleine Cassis Blanc · Domaine du Bagnol Cassis Blanc · Domaine de la Ferme Blanche Cassis Blanc
Picodon Our pick The accords-mets-vins.fr guide keeps Provence rosé for young Picodon and picks Tavel, which it calls fuller and more structured, for an aged one. An aged Picodon is drier and firmer, and a dry rosé with Tavel's weight and fresh acidity has the grip to match it. Tavel rosé, Rhone Valley: Domaine de la Mordoree La Dame Rousse Tavel · Chateau d'Aqueria Tavel
Tomme de Provence Our pick The sommelier quoted on French Wikipedia, Emmanuel Delmas, says goat's cheese suits a fresh, expressive white with long acidity. Cassis blanc has it: high acidity, citrus and almond against the tomme's walnut, spice and creamy paste. Cassis blanc, Provence: Clos Sainte Magdeleine Cassis Blanc · Domaine du Bagnol Cassis Blanc · Domaine de la Ferme Blanche Cassis Blanc
Saint-Félicien Our pick The accords-mets-vins.fr guide proposes Tavel rosé for Saint-Félicien, for its body and its red-fruit and spice aromas, a contrast with the cheese's sweetness. It advises serving rosé at 8 to 10 degrees C, which keeps the wine fresh against the creamy paste. Tavel rosé, Rhone Valley: Domaine de la Mordoree La Dame Rousse Tavel · Chateau d'Aqueria Tavel
Tomme d'Arles Our pick Androuet quotes Larousse saying Camargue ewe's fresh cheeses are seasoned with thyme and bay. An Alpilles white raised in old oak, concrete or steel brings fennel, dried apricot and a saline edge that echo the herbs and freshen the paste. Alpilles blanc, Provence: Domaine Hauvette Roucas Blanc
Brousse du Rove Our pick Brousse is an unripened cheese with a faint lactic note and little weight to it. A Cassis blanc raised in steel adds lift rather than body with its citrus and wet-stone acidity, and its salty edge sets off the mild cream. Cassis blanc, Provence: Clos Sainte Magdeleine Cassis Blanc · Domaine du Bagnol Cassis Blanc · Domaine de la Ferme Blanche Cassis Blanc

Plan the trip

Taste Clairette where it grows

Tastings and tours in the regions above, and somewhere to stay.

Booking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.

More regions are in research. Want Clairette covered somewhere specific? Tell us where you want to drink.

Browse all grapes →