Good question, Sheila. The British often call red Bordeaux “claret.” The word comes from the French clairet, which originally referred to a light red wine (to distinguish it from Port). Today, of course, the top red Bordeaux are anything but light in color or in body. The late wine writer Steven Spurrier suggested that “elegance,” “fragrance of bouquet,” and “lift” were defining characteristics of good claret.

—Karen