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From the middle of the 12th century, Bordeaux was under English rule for 300 years, which only came to an end at 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. These were fermented briefly on the skins, then the wine was drawn off and further processed. The light red colour of the wines also resulted from the fact that red and white varieties were often mixed in the vineyards, which were 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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