General Terms

- Acidity
- Acrid
- Aftertaste
- Aggressive
- Aging
- Alcohol Content
- Alcoholic Fermentation
- Aperitif
- Aroma
- Assertive
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- Big
- Bite
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- Body
- Botrytis Cinerea
- Bouquet
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- Claret
- Closed
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- Color
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- Cooked
- Cork
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- Decant
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- Empty
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- Fermentation
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- Focused
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- Non Varietal Wine
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- Oxidized
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- Perfume
- Place Name
- Port
- Potent
- Punt
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- Round
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- Sharp
- Sherry
- Short
- Silky
- Simple
- Skin
- Smokey
- Smooth
- Soft
- Solid
- Sparkling Wine
- Spicy
- Steely
- Sulfites
- Supple
- Sweet
- Table Wine
- Tank
- Tannins
- Tar
- Tart
- Tears
- Terroir
- Thin
- Varietal Wine
- Vat
- Velvety
- Vermouth
- Vin
- Vineyard
- Vinification
- Vino
- Vinous
- Wein
- Woody
- Yeast
- Young
- Zesty

Claret



General Wine Term
 


Claret is based on the French word *clairet*, which describes a red wine that is light in color and dry.

There is no legal wine definition for claret, and the application of the term depends on where you are. In England, a claret is a pale red wine from the French Bordeaux region. In America, and other parts of the world, a claret can simply be a light red wine, with no specific region of origin.
Personal Wine logs

Grapes

- Aligoté
- Barbera
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