CLAREE Meaning and
Definition
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Claree, also spelled claret, refers to a type of wine that is typically red in color, made from dark-skinned grapes. It originates from the Bordeaux region of France and is known for its rich, deep taste and complex flavor profile. The name "claree" is derived from the French word "Claret," which means clear or pale, referring to the original color of the wine.
Traditionally, claree has a medium to full body with a smooth texture and a moderate level of tannins. It often exhibits notes of dark fruits such as blackberry, cherry, or plum, along with subtle hints of tobacco, cedar, or spices. The aging process of claree can vary, but it is typically aged in oak barrels, imparting additional flavors and aromas.
Claree is often associated with elegance, sophistication, and a refined taste. It is commonly enjoyed as a fine dining accompaniment, pairing well with various dishes such as roasted meats, game, or aged cheeses. While red in color, claree is not as intense or opaque as other red wine varieties, showcasing a more translucent appearance.
In recent years, "claree" has also been used more broadly to describe any red wine, regardless of its origin or grape varietal. However, its original meaning specifically refers to the Bordeaux-style red wine produced in the traditional method of the Bordeaux region in France.
Etymology of CLAREE
The word "claree" has its origins in Old French. It comes from the Old French word "claret", which refers to a light red wine. This Old French term, in turn, is derived from the Latin word "clarus", meaning "clear" or "light-colored". Over time, "claret" evolved in English to specifically refer to a dark red wine, while "claree" came to be used for a spiced and sweetened wine or beverage, often served warm.
