Bordeaux Clairet AOC

Bordeaux Clairet is the perfect intermediary between red and rosé wines! These wines, which the English already loved in the Middle Ages, are the result of a short maceration of red grape varieties. The maceration is longer than for rosé wines and shorter than for red wines. A descendant of the 'French Claret', this mythical wine has survived the ages and is the image of the very first wine exports to England. Many artists, merchants and sailors have been inspired by this famous light and fruity wine. Discover this Bordeaux appellation with the Domaine Cheval Quancard and the Château Turcaud.

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TASTING NOTES

ROSE WINE

Appearance : The colour is a strong pink, ranging from purple to cherry.

Nose : Intense red fruits aromas, reminiscent of strawberry, grenadine and raspberry. Floral notes also stand out, including notes of rose and peony.

Palate : The palate is fresh, round and soft. On the palate, Clairet is similar to a light red wine. A real bomb of fresh fruits, the wine has a medium body and soft tannins. Its texture is more concentrated and vinous than that of rosé wines.

Service : Between 8°C and 11°C.

Aging potential : Between one or two years.

FOOD AND WINE PAIRING

ROSE WINE Excellent with Provençal cuisine, cold meats, grilled meats and poultry. Its volume on the palate and its smooth tannins allow it to accompany also spicy dishes.

TO FIND OUT MORE ABOUT ROSE WINES

DIRECT PRESSING

These rosé wines are made from grapes with red skin and white flesh. Their production technique is exactly the same as for white wines. The grapes are pressed directly when they arrive at the winery. Only the juice is harvested. The must has little or no contact with the skin, which gives it a pale pink colour that can vary from peachy pink to candy pink. Most rosés are made using this technique.

SAIGNÉE

Bleeding is another technique for making rosé wines. Unlike directly pressed rosé, this wine is made in exactly the same way as red wine. The juice macerates with the skins of the black grapes for 24 to 48 hours, depending on the style and colour desired. Then, part of the macerated must is removed from the tank: this is the bleeding. This juice, coloured by the skins of the red grapes, will become the rosé wine once vinified. The rosés obtained using this technique have a deep colour and a more dense, vinous character, with a certain tannic structure.

BLENDING

Although this practice is prohibited in many regions of France and the European Union, some overseas wine-producing countries blend red and white wines to make rosé wine. In France only the appellation of Champagne can use this method to obtain a rosé Champagne.