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Wine claret is one of the most confusing and controversial. Initially, this was the name of some dry red wines from Bordeaux, denoted by the French word clairet (“transparent”, “pale”). These were light drinks, close in characteristics to rose varieties. However, now the term has a different, broader interpretation.
History
In 1152, Henry II Plantagenet married Eleanor of Aquitaine, after the wedding, the region of Bordeaux came under the jurisdiction of England. The ships that sailed between England and France in those days carried so much claret that their weight was measured in wine barrels “tonneaux”, from which the measure of weight “ton” appeared.
Claret has become the most popular wine of Foggy Albion – an element of every dinner: both formal and ordinary family dinners. Over time, in England, any red table wine from Bordeaux began to be called a claret, attaching the term claret to it, following the Old World, this practice was adopted by the New World.
Moreover, today, in order to be called a claret, a wine does not even have to be from the appellation of the same name – it is enough to more or less correspond to the Bordeaux technology. For example, in Holland, which became the main market for wines from Bordeaux in the XNUMXth century, the claret is bright red, almost black.
In most cases, the term “claret” is used in its broadest sense, referring to any red table wine, and only France adheres to the original definition.
In our time, claret is not as in demand in England as it was 500 years ago, by the XNUMXth century its popularity had practically vanished, and a kind of wine “moved” to other markets. However, the style lives on and is still easy to find in British liquor stores.
Technology features
In France, clairet is produced exclusively in the Bordeaux Clairet appellation from Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec grape varieties. Formally, the wine belongs to the red varieties, but due to the short maceration of the must (contact of the juice with the skin – a maximum of 3-4 days), it has a less saturated color, less density and tannin than its counterparts.
Clarets do not stand up, the drink deteriorates with age, while in a young bouquet one can feel notes of red berries (strawberries, currants, blackberries, cranberries, raspberries, even plums), flowers (roses, peony), even tobacco.
The lack of aging is due to historical realities: in the XNUMXth century, clarets were made mainly for export, they were very popular and were in short supply. The wine was poured into barrels and sent to England immediately after fermentation, respectively, the clarets did not have time to “grow old” – they were drunk earlier.
Answers to questions
Let’s clear up a few points that usually cause confusion.
1. Which is correct: clairet or claret?
Answer: depends on the context. The first term applies only to drinks from Bordeaux, the second – to almost all red dry table wines.
2. Is claret red or rosé wine?
Answer: red. But according to organoleptic characteristics it is closer to pink.
3. Is the claret only made in Bordeaux?
Answer: Historically, yes. Now it’s not necessary. If we interpret the term as broadly as possible, even Georgian or German dry red wine with minimal must maceration and without aging in barrels can be called a claret.
4. Is there a relationship between the name of the wine and the French grape variety Clairette?
Answer: No, they are not connected in any way.
How to drink claret wine
Claret is drunk from red wine glasses; when served, the drink is cooled to + 8-10 ° C. This table wine goes well with almost any dish, which is why it fits so well into the gastronomic culture of England. Often a glass of weak red was passed just to quench one’s thirst or for a pleasant conversation without snacks at all.
On the tongue, the claret feels very smooth, velvety, in the glass it sparkles in the light and shimmers with pink hues.
Considering Russian gastronomic traditions, you can eat claret with pork, beef, chicken, seafood and salads without mayonnaise.