Bourboulenc vs Clairette blanche

Bourboulenc is more acidic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Bourboulenc

White · France

fresh, citrus, herbal, late-ripening

Clairette blanche

White · France

full, soft, apple, low acid

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Very low
Tannin: Very low; High
Acidity: Low; 12 to 13.5%
Alcohol: 12.5 to 14%; 9 to 11 °C
Serve at: 9 to 11 °C; Southern Rhône, Provence, Languedoc
Regions: Provence, Rhône

Only Bourboulenc

Shellfish

Both pair with

Grilled fish
Antipasti, tapas and mezze
Chicken

Only Clairette blanche

Creamy pasta and sauces

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Bourboulenc and Clairette blanche pages.