Wine claret: history, modernity and taste palette

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Claret is a wine with a history that can be argued with the most status natives of the province of Bordeaux. An independent appellation located on the border between red and rosé wines, the international pride of France and a frequenter of winemakers' collections. Red wine claret differs from other varieties in the wine list of France, it is delicate, but at the same time tart, with the aroma of flowers and a hint of spicy berries. Only a gourmet can recognize a true claret, but the flavor palette of this drink is worth at least a try.

Origin of wine

Wine claret is the name for a group of Bordeaux wines, which are distinguished by a conditionally small fortress and binding to a specific geolocation. The term "claret" originated in medieval England, where it was used to refer to the lightest red wines from Bordeaux. Later, drinks in this category became associated with drinks bordering on pink, that is, a little aging and strength. The wine quickly gained wide popularity among the nobility.

Today, the term "claret" is rarely used in winemaking. In addition to France, claret wine is produced in South America, Australia and European countries. In the name of alcoholsuch a designation appears purely when tied to the Bordeaux Clairet appellation recipe, which corresponds to the standard of the drink that was dictated by the British. In France, quite naturally, the name "claret" is used purely in relation to wines produced in Bordeaux.

Recipe and flavor palette

Within the Bordeaux region, claret wine is produced without reference to a specific vineyard. It combines in different proportions such grape varieties as Merlot, Cabernet Sauvignon and Cabernet Franc. Merlot is one of the most common varieties among distilleries and is a kind of basis for many Bordeaux assemblages. The claret was no exception. In its composition, merlot allows the aromas of other vineyards to become more voluminous, and gives richness to the flavor palette. In addition, merlot adds leather and truffles to the aroma of the wine with age.

Cabernet sauvignon gives the wine sourness and the smell of green pepper, Cabernet franc, in turn, is the basis of the flavor palette. Thanks to these fleshy berries, the claret wine becomes more saturated and bright, notes of spices and flowers appear. Claret wine, whose producer owns vineyards on the left bank of the Gironde, is likely to be slightly more acidic. In this case, the served wine is either not matured and hardly celebrated its 7th birthday, or it already belongs to older drinks with a characteristic sediment. Alcohol from the right bank is distinguished by a sweet, viscous aftertaste, such a claret is closer to red wines than to roses.

FeaturesBordeaux wines

The basis of the recipe is the period of maceration of wine must. The task of the winemaker is not to ruin the claret, turning it into a mediocre red wine, but aging a little longer than rosé. The ideal color for claret wines is a deep ruby or light red. The bouquet of their fragrances is usually pronounced, it is dominated by floral notes. It is easy to distinguish berry accents on the palate: the taste of strawberries, currants, blueberries.

Submission and Sample

Like rosé wines, claret is served slightly chilled as an original drink. It can play the role of a dessert wine, but it is much better to try it without impurities of extraneous flavors, then the palette will open completely. Claret is served in a deep glass with a short stem. Occasionally add a slice of lemon if the wine is a little overripe. Wine claret also serves as an aperitif, it is served with hot and cold meat dishes, which makes the gastronomic palette richer and richer. As a separate dish, the claret is served with cheese and olives.

To determine how old the wine was served to the table, you can by the aroma. In the same way, it is easy to find out exactly where a given drink was produced. If the wine gives off sourness, and the aroma contains tobacco notes, then the claret was aged for at least 8-10 years, and its homeland is the left bank in the province of Bordeaux. Intense ruby color combined with hints of wild strawberries and a spicy aroma with a truffle slant is a sign of an older wine from the right bank, it is ideal for a meat dish.

How to spot a fake

Claret, as one of the world's most common types of wine, has acquired numerous fakes. You can determine the authenticity of a claret by a number of signs, including the price, the presence of sediment, the shade of the liquid, the authenticity of sealing wax and an accurate production map. So, for example, claret wine, the price of which does not exceed the cost of wines in the affordable segment of the market, can hardly be called genuine. This drink is produced for the most part in Bordeaux, after which it is kept for a long period. It is quite natural that such alcohol is by no means worth a little.

In order to identify a fake visually, it is enough to peer into the play of the color of alcohol in the light. A real claret has a solid color, rich, without streaks. The aroma of such a drink is natural, rich and easily recognizable. Despite the presence of fakes, the claret remains one of the hallmarks of France, a drink that is perhaps as famous as the revolution.