Yes, there are several other white Rhône varieties, but each is a rather minor player in this story so lets have a brief look at some of the biggest little fish.
Picpoul Blanc – Used as a blending grape in the Southern Rhône or on its own in the delicious Picpoul de Pinet, this variety tends towards high acids and citrussy, mineral flavors.
Bourboulenc – I don’t know that I’ve ever tasted a varietal Bourblanc, though I often see the grape included (albeit in modest amounts) in many white blends of the Southern Rhône. It is said to add body and structure to the blends, along with a touch of mineral liveliness.
Clairette Blanche – This little known variety is actually produced in sufficient quantities as a varietal wine, available occasionally here in New York. Clairette de Languedoc makes cameo appearances and in the past has shown itself to be a soft, pleasant wine with simple fruit and a bit of bitterness adding tension in the mouth.
Photo courtesy Danielle Bauer via Flickr/CC