Jim wrote:
> Made predominantly from grenache blanc
> in an intentionally oxidative style, it was enjoyable as a novelty but
> I'm having a hard time imagining how I would match it with food. Also
> having a hard time imagining how they were allowed to use the
> "Clairette" appellation, given composition.

Jim,
Are you sure about that composition? Clairette du Languedoc should
be exactly what you'd expect. In support of this view, I offer the
following from the website
http://www.vins-languedoc-roussillon...i-lang01.html:

"est composée d'un seul cépage, la Clairette Blanche dont les grappes
sont formées de très petits raisins. C'est l'une des plus anciennes
appellations du Languedoc, elle est reconnue en AOC depuis 1948."

OTOH, the fairly well-known Clairette de Die can be as much as 75%
Muscat, so go figger.

Mark Lipton