claret

• “A "grandfather" provision allows wineries already using the term claret to continue to do so, but it must now conform to "the trade understanding of such class and type.”

  The Seattle Times

• “He will be fetching old claret from the cellar in no time!”

  Jackson just wanted to say hello...

• “They will drink their wretched heartless stuff, such as they call claret, or wine of Medoc, or Bordeaux, or what not, with no more meaning than sour rennet, stirred with the pulp from the cider press, and strained through the cap of our Betty.”

  Lorna Doone

• “-- The word claret seems to me to be the same as the French word _clairet_, both adjective and substantive; as a substantive it means a low and cheap sort of _claret_, sold in France, and drawn from the barrel like beer in England; as an adjective it is a diminutive of _clair_, and implies that the wine is transparent.”

  Notes and Queries, Number 186, May 21, 1853 A Medium of Inter-communication for Literary Men, Artists, Antiquaries, Genealogists, etc.

• “The drink was the same fiery distillation that was known as claret, sherry, brandy, rum, whisky, or whatever else a role might call for.”

  Hokas Pokas

• “Experiment has convinced me that the slight amount of alcohol I imbibe in my claret is a grateful stimulus to digestion.”

  Study and Stimulants; Or, the Use of Intoxicants and Narcotics in Relation to Intellectual Life

• “It was really an admirable little dinner; the claret was a famous one from the Anglemere cellars, and warmed to a nicety; the coffee was perfection; Sparling's ministrations left nothing to be desired; and yet Drake sank into his easy-chair after the meal with a sigh that was weary and wistful.”

  Nell, of Shorne Mills or, One Heart's Burden

• “All those wines called in England clarets are the produce of the country round Bordeaux, or the Bordelais; but it is remarkable that there is no pure wine in France known by the name of claret, which is a corruption of clairet, a term that is applied there to any red or rose-coloured wine.”

  The Book of Household Management

• “The title, we say, is a good title; and the book has an unmistakable claret flavour -- the best English claret, that is to say -- which unites the strength of Burgundy with the bouquet of”

  Chambers's Edinburgh Journal, No. 434 Volume 17, New Series, April 24, 1852

• “Up, and before I went out Mr. Peter Barr sent me a tierce of claret, which is very welcome.”

  Diary of Samuel Pepys — Complete

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