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Clairet

From the middle of the 12th century onwards, Bordeaux was under English rule for 300 years, which only ended with the end of the Hundred Years War in 1453. During this time, Bordeaux exported wine en masse to England. The English market was particularly receptive to light rosé wines. These were briefly macerated, then the wine was drawn off and processed. The light red colour of the wines was also due to the fact that the vineyards often contained mixed red and white varieties, which were harvested and processed together(mixed set). The term "Clairet" and the anglicised form "Claret" eventually became synonymous with Bordeaux wine par excellence.

The great preference of the English for this wine is illustrated by the fact that King Edward II. (1284-1327) ordered 1,000 tonnes of claret for his wedding celebrations in London. This corresponded to a quantity of today's 1,152,000 bouteille. This transaction was financed by the famous Italian trading house Frescobaldi, which still exists today. Precise records of the export quantities have been preserved. In the middle of the 14th century, an estimated 700,000 hectolitres of claret were shipped to England each year, which corresponded to an average of six bottles per capita per year. This was the wedding in the so-called Bordeaux wine trade. Today there is a separate regional appellation in Bordeaux called Bordeaux Clairet. Compared to a "real" rosé, this is usually a somewhat darker wine.

Complete lists of the numerous vinification measures and cellar techniques, as well as the types of wine, sparkling wine and distillate regulated by wine law are included under the heading "Vinification". Comprehensive information on wine law can be found under the keyword wine law.

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