Claret, the term used to refer to red Bordeaux wine, has seen some changes in usage over time. While it is still commonly used in the United Kingdom, it is not an official term and has become somewhat outdated. In recent years, the term “claret” has been replaced by more specific names and designations.
In Bordeaux, the wines are predominantly blends, with the two main grape varieties being Cabernet Sauvignon and Merlot. These wines are known for their complexity, structure, and aging potential. However, outside of Bordeaux, particularly in the United States, winemakers have also been producing Bordeaux-style red wines.
To avoid confusion and to uphold labeling regulations, winemakers outside of Bordeaux do not use the term “claret” to refer to their wines. Instead, they use terms such as “Bordeaux-style blend” or simply refer to the specific grape varieties used in the blend. For example, a wine made with Cabernet Sauvignon and Merlot outside of Bordeaux would typically be labeled as such.
In the United States, some regions have even developed their own names for Bordeaux-style blends. For instance, in California, these wines are often referred to as “Meritage” wines. This term was created by the Meritage Alliance, a group of American winemakers who sought to differentiate their Bordeaux-style blends from other wines on the market.
The term “claret” is now mainly used in the United Kingdom, and even there, it is not an official or regulated term. It is more of a traditional colloquialism that has been largely replaced by more specific and accurate wine labeling practices.
Personally, I have come across the term “claret” in my experience as a sommelier, particularly when interacting with older British wine enthusiasts. However, I have noticed that younger generations and those in the wine industry tend to use more precise terminology when discussing Bordeaux-style red wines. This shift reflects the evolving landscape of wine production and the desire for clear and accurate labeling.