Clarete

What it is

Clarete is a style with deep historical roots in Spain, especially in Cigales (Valladolid) and in Rioja villages such as San Asensio, home of the 'Batalla del Clarete' festival. Its colour is deeper than a rosé and lighter than a red, and on the palate it is fresh and fruity, with a little more structure than a rosé. What sets it apart is that it is made from red and white grapes together. It should not be confused with English 'claret', the traditional name for red Bordeaux.

How it is made

Traditionally, red grapes, mainly Tempranillo and Garnacha, are fermented together with white grapes such as Verdejo, Albillo or Viura, with shorter skin contact than for a red wine. Exact proportions and methods vary by area and its regulations.

What to serve it with

• Roast milk-fed lamb and Castilian roasts
• Ibérico charcuterie
• Bean and pulse stews
• Rice dishes
• Grilled oily fish

On the wine list

• Explain in one line what clarete is: many guests have never heard of it or mistake it for a rosé.
• It usually works well by the glass as a regional, traditional wine, especially with Castilian or Rioja cooking.
• Avoid simply listing it among Provence-style rosés on the wine list: it often has more body and deserves to be presented as a style of its own.