In search of consumers, Bordeaux’s vineyard continues its diversification by relaunching the claret, a clear red precious by the English in the Middle Ages that is intended today a “appetizer, fresh and light” wine. The players of the sector expect to make “this first light red wine of the denomination” The Summer Star of 2026, Avanza Christophe Chateau, Director of Communication of the Local Interprofession.
The Claret, which is pronounced “Clarette”, has in fact, from its validation in June by the National Institute of Origin and Quality (INAO), of its own specifications within the Burgundy AOC, where it was mentioned without defining its characteristics.
The first vineyard of denomination in France, which produces 85% of the reds, suffers full of fall in wine consumption, worldwide as in France. To reconquer the public, in particular young drinkers, burgundy have been promoting “fresh” – White, Rosés, Sweet, Efervescent – Bordeaux – who do not intend to accompany meals and other snacks for two years, but to compete with beers and other appetizers.
Forgotten
The same goes for the claret, destined to be drunk “directly out of the fridge.” “With less tannins, aromas and delicacies,” he wants to correspond “to the modes of consumption that change,” explains Stéphane Gabard, president of the Syndicat des Bordeaux et bordeaux supérieurs. This clear red is still unknown, not to be confused with Clairet, a dark rosy of burgundy, but, from the thirteenth century to the 16th century, its ancestor flowed in the region, its main place of production.
Produced without a press, estimated by its clarity and its low level of alcohol, it was much appreciated by the English who reigned for three centuries in the region after marriage in 1152 of the Duchess of Aquitaine, Aliéor, with Henri II Plantagenêt, which became King of England two years later. At the beginning of the fourteenth century, “around 800,000 hectoliters were exported every year to England,” continues the historian. The Claret later fell into oblivion in favor of the great wines of the Red Guard, which appeared since the seventeenth century.
But the link has continued with Great Britain: from 10,000 to 15,000 hectoliters are still marketed today, “mainly in the United Kingdom, where a classic red often designates,” says Stéphane Gabard.
“A super modern product”
The winemaker Joël Duffau, in Entre-Deux-Mers, has already opted for the network light two years ago by producing a “French claret”, in which “really believes” even if the production remains modest, with a hectare dedicated in the 24 hectares of his vineyard. “What is fun in this story is that we use a historical denomination to make a hypermodate product,” summarizes Christophe Chateau. The same grape varieties (Cabernet Sauvignon and Merlot) are used, it is the vinification mode that differs to obtain “a wine with a light, flexible structure and gourmet,” explains Stéphane Gabard.
The promise of a greater “drink capacity”, up to seven grams of residual sugars per liter, were authorized by INAO, against three for a traditional red Burgundy. However, the sweetener claimed by Bordeaux, adding grapes, before the bottling, to soften the wine, was fired. The degree of alcohol is not specified, but it must be around 12 degrees.
In a vineyard returned to 95,000 hectares by taking plans aimed at reducing surplus production, the claret should only represent 1 to 2% of the cultivated areas, indicates that the president of the Union of Superior of Bordeaux and Edges. With the hope that this market niche will develop: “reaching 10% in fifteen years would be a great success,” says Stéphane Gabard.
Source: BFM TV
