Clairet

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.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

As honorary chairman of the Domäne Wachau, it is the easiest and quickest way for me to access the wein.plus encyclopaedia when I have questions. The certainty of receiving well-founded and up-to-date information here makes it an indispensable guide.
Hans-Georg Schwarz
Ehrenobmann der Domäne Wachau (Wachau)

Welcome back!

Clairet

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU

PREMIUM PARTNERS:

Welcome back!

Please Note:

Clairet

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU

PREMIUM PARTNERS: