 What's
in a Name?
By Martin Pugh
I am led to believe that Claret is a term not frequently used in the States.
I thought I would explain where the term came from, its'
pronunciation, and what wines it covers.
Claret is simply what the English call red Bordeaux. Hence the
word is pronounced KLAR-eht, not as some would say Klar-EH (which
would indicate a French origin). Bordeaux rouge is the most basic appellation
of the Gironde. It covers all vineyards outside of the labeled
villages, and Claret is, at its simplest, ready to drink within
one to three years.
The best Claret comes with the blending of Cabernet Sauvignon,
Cabernet Franc and Merlot in varying proportions. These wines in
their youth are rich and intense in fruit flavour and tannin. It
requires at least 18 months in nearly new oak barrels to soften
the tannins. This is then followed by up to twenty years in the
bottle to develop the intense flavours. Differences between blend
and age create great variation.
For those interested in trying a bottle of classic 'English
Claret', I would recommend (if you can find it in the colonies) a
bottle of Calvet Reserve Claret. This is a solid example of the
breed, with substance to the fruit, and hints of blackcurrant,
chocolate and plum. A bargain at under $10.
For a domestic claret more easily available in America, try the
Niebaum-Coppola Diamond Series Black Label Claret.
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