What is Claret and How Does it Compare to Other French Red Wines?
Claret is the term assigned to the dry light red wines from the Bordeaux region of France. Today the term is used to describe any dry red wine. In France, these wines are known as Bordeaux wines.
Burgundy wines are stronger than claret and come in a red and white variety. The most well known burgundies are the reds, however. These wines have a full bodied flavour that is heavier than dry claret. Bordeaux wines or clarets are mild and fragrant. Claret travels well while burgundies deteriorate during sea travel.
Merlot is a soft red wine that is the perfect flavour for new wine drinkers. Merlot is made in the Bordeaux region, but it can also be made in Italy, Chile, Australia, Romania and the U.S.
Cabernet sauvignon is considered the finest red wine. Traditionally, it is grown in France, Australia, Chile and the United States. The wine has a full bodied flavour and has a firm taste. The full bodied flavour is distinctly different from the delicate taste of claret.
Pinot noir has a delicate flavour and is very different from cabernet sauvignon. This soft wine has fruit aromatics such as strawberry and cherry. There are a wide variety of pinot noir wines produced all over the world. The flavour for each depends on where it was created. There is a distinct difference between pinot noir wines. Pinot noirs gain their flavour from the soil where the grapes were grown.
Zinfandel is typically known as a blush wine, but it also produces very rich red wines. The flavour of a zinfandel can best be described as spirited or zesty. The most common zinfandels are a light blush colour.
Claret wines get their distinctive flavour from the lower percentage of sugar and acid. They are a delicate wine that is best served with robust meaty foods. Claret is aged to perfection for thirty to forty years, but will only last for about six to eight hours after opening. While claret can be aged for many years, it must be aged at least six months to gain the distinctive flavour.
Many wines are labelled as claret outside of the European Union; however they do not refer to the wine as much as the process used to make the wine. In the European Union labels are strictly enforced and this practice is strictly forbidden. Wine labelled claret in the European Union is indeed claret.
The distinctive difference between claret and other French red wine is in the delicacy of the taste. Other French red wines are fuller bodied and not as delicate and dry as claret. Once a wine lover becomes familiar with the various French red wines, the difference becomes apparent. Claret is a popular choice for those who are looking for a delicate wine to accompany a rich heavier meal. A delicate dish such as chicken or fish may be overpowered by the flavour of claret.