From the middle of the 12th century, Bordeaux was under English rule for 300 years, which only ended with the end of the Hundred Years' War in 1453. During this time, wine was exported en masse from Bordeaux to England. The English market was particularly receptive to light, rosé-coloured wines. For these, a short maceration took place, then the wine was drawn off and processed further. The light red colour of the wines also resulted from the fact that red and white varieties were often mixed in the vineyards and harvested and processed together (Gemischter Satz). The term "Clairet" and the anglicised form "Claret" eventually became synonymous with Bordeaux wine par excellence.
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