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 pink wines, the interethnic pride of France and the regulars of collections of winemakers. Red wine claret differs from other varieties by the wine list of France, it is gentle, but at the same time tart, with the aroma of flowers and a touch of spicy berries. Only a gourmet can recognize a true claret, but the taste palette of this drink is worth at least an attempt.
Origin of wine
Claret wine is the name for a group of Bordeaux wines, which are distinguished by a conditionally small fortress and attachment to a specific geolocation. The term “claret” appeared in medieval England, where it was used to denote the lightest red wines from Bordeaux. Later, drinks of this category began to be associated with drinks bordering on pink, that is, a small exposure and strength. Wine quickly gained wide popularity among the nobility.
Today, the term “claret” is used extremely rarely in winemaking. In addition to France, claret wine is produced in South America, Australia and European countries. In the name of alcohol, this designation appears purely when linked to the Bordeaux Clairet appellation recipe, corresponding to the standard of the drink, which 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
Inside the
Bordeaux region, claret
wine is produced without reference to a specific vineyard. It combines in different proportions grape varieties such as merlot, cabernet sauvignon and cabernet franc. Merlot belongs to the most common variety among distilleries and is a kind of basis for many Bordeaux assemblages. Claret was no exception. In its composition, the merlot allows the aromas of other vineyards to become more voluminous, and the taste palette gives saturation. In addition, the merlot gives an accent to the skin and truffles in the aroma of wine with age.
Cabernet Sauvignon gives sourness to the wine and the smell of green pepper, Cabernet Franc, in turn, is the basis of the taste palette. Thanks to these fleshy berries, the wine claret becomes more saturated and bright, notes of spices and flowers appear. Claret wine, the producer of which owns vineyards on the left bank of the Gironde, is likely to be slightly more acidic. In this case, the served wine either did not ripen and barely celebrated its 7th birthday, or it already refers to older drinks with a characteristic precipitate. Alcohol from the right bank is distinguished by a sweet, viscous taste, which is closer to red wines than to pink ones.
Features of Bordeaux wines
The basis of the recipe is the period of maceration of wine must. The winemaker’s task is not to ruin the claret, turning it into a mediocre red wine, but withstanding a little longer than pink. The ideal color for claret wines is rich ruby or light red. The bouquet of their aromas is usually pronounced, floral notes prevail in it. The taste is easy to distinguish berry accents: the taste of strawberries, currants, blueberries.
Submission and sample
Like rosé wines, claret is served a little chilled, like an original drink. It can play the role of dessert wine, but it is much better to try it without impurities of extraneous tastes, then the palette will be fully revealed. Claret is served in a deep glass on a short leg. Occasionally add a slice of lemon if the wine is slightly overripe. Claret wine 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.
You can determine how aged wine was served to the table by aroma. In the same way, it is easy to find out exactly where the drink was produced. If the wine gives acidity 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. A rich ruby color in combination with hints of strawberries and a spicy aroma with a slope in truffles is a sign of a middle-aged wine from the right bank, it is ideal for a meat dish.
How to distinguish a fake
Claret, as one of the most widespread types of wines on a global scale, has acquired numerous fakes. The authenticity of a claret can be determined by a number of signs, including price, sediment, liquid tint, authenticity of sealing wax and an accurate production map. So, for example, wine is claret, the price of which does not exceed the price of wines of an accessible market segment, can hardly be called genuine. This drink is produced mainly in the territory of Bordeaux, after which it is kept for a long period. It is only natural that such alcohol is by no means small.
In order to determine a fake visually, it is enough to peer into the overflows of the color of alcohol in the light. This claret has a solid color, saturated, without streaks. The aroma of such a drink is natural, rich and easily recognizable. Despite the presence of fakes, Claret remains one of the calling cards of France, a drink that is known, perhaps, as well as the revolution.