The Clairette de Die is a nice sparkling wine produced in the Rhone river valley. It is a less expensive and good alternative to Champagne.

Ironically, to bear the name of Clairette de Die, a wine must be produced from no more than 25 percent of Clairette grape and at least 75 percent of Muscat petits grains (Muscat grape with small grains). This is not to confuse with the Clairette de Die which is also a sparkling wine, but made with 100 percent of Clairette grape. They are different wines. They are produced in the same area but they each have their own AOC (Controlled Origin Appellation).

Production

The Clairette de Die is produced according to the traditional method. In the ancient time, the locals left barrels of wine in the chilling water of the Drome River. The cold naturally slowed down the fermentation process. The wine was bottled and fermentation continued from the sugar in the grape forming a naturally sparkling wine.

Nowadays, the barrels are not plunged in the River anymore, but the process remains the same. The grapes are fermented until the level of alcohol reached is four to five percent. It is then bottled and fermentation in the bottle continues for about four months until the sugar level reaches 35 grams per liter. Finally, the wine is filtered to rid it of sediment, before bottled for sale.

How to serve

Because of its low level of alcohol (6 to 8) , the Clairette de Die can be drunk any time of the day. It is served at a temperature of 6 - 8 degrees as an aperitif or with dessert; it is also an interesting wine to try with Foie Gras.