CLARET (from the Fr. vin claret, mod. clairet, wine of a light clear colour, from Lat. clarus, clear), the English name for the red Bordeaux wines. The term was originally used in France for light-yellow or light-red wines, as distinguished from the vins rouges and the vins blancs; later it was applied to red wines generally, but is rarely used in French, and never with the particular English meaning (see Wine).
Note - this article incorporates content from Encyclopaedia Britannica, Eleventh Edition, (1910-1911)