(from the Fr. y in 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 vies 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).