Wine of claret: history, modernity and taste palette

Claret is a wine with a history that can be arguedwith 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 frequenter of winemaker collections. Red wine claret differs from other varieties of wine card of France, it is tender, but at the same time tart, with the aroma of flowers and the taste of spicy berries. Recognize the true claret can only be a gourmet, but the taste palette of this drink is worth at least an attempt.

The origin of wine

Wine claret is the name for a group of Bordeauxwines, which distinguish a conditionally small fortress and a binding to a specific geolocation. The term "claret" appeared in medieval England, where it was used to designate the lightest red wines from Bordeaux. Later, drinks of this category became associated with drinks bordering on pink, that is, a small endurance and strength. Wine quickly gained wide popularity with the nobility.

Today the term "claret" in winemaking is usedrarely. 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 attached to the recipe of the appellation Bordeaux Clairet, corresponding to the standard of the drink, which was dictated by the English. In France, quite naturally, the name "claret" is used only in relation to wines produced in Bordeaux.

Recipe and flavor palette

In the Bordeaux region, claret wine is produced withoutbinding to a particular vineyard. It combines in different proportions such grape varieties as Merlot, Cabernet Sauvignon and Cabernet Franc. Merlot belongs to the most widespread variety among distilleries and is a kind of basis for a lot of Bordeaux assemblages. Claret was no exception. In its composition merlot allows the aromas of other vineyards to become more voluminous, and the flavor palette gives saturation. In addition, Merlot imparts, with age, the accent of leather and truffles in the aroma of wine.

Cabernet Sauvignon gives wine sour taste and smellgreen pepper, cabernet franc, in turn, is the basis of the palatability palette. Thanks to these fleshy berries, claret wine becomes more saturated and bright, notes of spices and flowers appear. Wine claret, whose producer owns vineyards on the left bank of the Gironde, is likely to be slightly more acidic. In this case, the wine served either did not mature and marked hardly any 7th birthday, or it already refers to older beverages with characteristic precipitation. Alcohol from the right bank is distinguished by a sweet, sticky taste, this claret is closer to red wines than to pink wines.

Features of Bordeaux wines

The basis of the recipe is the term of maceration of wine wort.The task of the winemaker is not to destroy the claret, turning it into a mediocre red wine, but withstood 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, in it the floral notes predominate. In taste it is easy to distinguish berry accents: the taste of strawberries, currants, blueberries.

Feed and sample

Like pink wines, the claret is served a littlecooled, as a distinctive 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 to hot and cold meat dishes, which makes the gastronomic palette richer and more saturated. As a separate dish, the claret is served with cheese and olives.

Determine how much age wine has been given totable, you can by the scent. In the same way it is easy to find out exactly where this drink was made. If the wine gives acidity, and the aroma contains tobacco notes, then the claret is kept for at least 8-10 years, and its homeland is the left bank in the province of Bordeaux. A rich ruby ​​color, combined with notes of strawberry and a spicy aroma with a slant 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 common inworld-wide types of wines, has acquired numerous fakes. Identify the authenticity of the claret can be based on a number of features, including price, the presence of sediment, a liquid shade, the authenticity of the sealing wax and the exact production map. So, for example, the wine claret, the price of which does not exceed the cost of wines of an affordable market segment, can hardly be called genuine. This drink is produced for the most part in the territory of Bordeaux, after which they stand for a long period. It is quite natural that such alcohol is worth a lot.

In order to determine the fake visually,it is enough to peer into the overflow of the color of alcohol in the light. In the present claret, the color is monophonic, saturated, without divorce. The aroma of this drink is natural, rich and easily recognizable. Despite the existence of counterfeits, the claret remains one of the business cards of France, a drink that is known, perhaps, just like the revolution.