from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A dry red wine produced in the Bordeaux region of France.
- n. A similar wine made elsewhere.
- n. A dark or grayish purplish red to dark purplish pink.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A dry red wine produced in the Bordeaux region of France, or a similar wine made elsewhere.
- n. A deep purplish-red colour, like that of the wine.
- adj. Of a deep purplish-red colour, like that of claret.
from the GNU version of the Collaborative International Dictionary of English
- n. The name first given in England to the red wines of Médoc, in France, and afterwards extended to all the red Bordeaux wines. The name is also given to similar wines made in the United States.
from The Century Dictionary and Cyclopedia
- Clear; clearish: applied to wine.
- Having the color of claret wine.
- n. The name given in English to the red wines of France, particularly to those of Bordeaux, but excluding Burgundy wines. In France the name clairet is given only to thin or poor wines of a light-red color.
- n. Any similar red wine, wherever made: as, California claret.
- n. Blood.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. dry red Bordeaux or Bordeaux-like wine
- n. a dark purplish-red color
- v. drink 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."
He will be fetching old claret from the cellar in no time!
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.
-- 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.
The drink was the same fiery distillation that was known as claret, sherry, brandy, rum, whisky, or whatever else a role might call for.
Experiment has convinced me that the slight amount of alcohol I imbibe in my claret is a grateful stimulus to digestion.
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.
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 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
Up, and before I went out Mr. Peter Barr sent me a tierce of claret, which is very welcome.