Bordeaux’s wine industry has historically adapted to consumer habits. In the 1970s the region leaned towards white, but by the 2000s was famed for powerful oak-aged reds.
Now it’s turning to a much older form of red with a name familiar to anglophones: claret. With origins in the 12th century, when it was first shipped to Britain, claret was soon our favoured wine, an unofficial byword for bordeaux red, which in recent decades has become increasingly full-bodied.
