Term formerly used in individual German wine-growing regions (also Bleichart) for very pale-coloured or lightly pressed red wines when rosé was still unknown. The term "Bleichart" is mentioned in the Mayschoßer Schatzbuch in 1664, for example. On the Ahr, especially on the Lower Rhine, "Ahrbleichert" was common. These terms may no longer be used in wine law. See in detail under Rosé.
For information on the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Speciality wines, Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).
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