[Origin: 1350–1400; ME < AF, MF claret, cleret, alter., by suffix substitution, of OF claré wine mixed with honey and herbs or spices < ML clarātum, equiv. to L clār(us) clear+ -ātus-ate1]
1398, "light-colored wine," from O.Fr. (vin) claret "clear (wine), light-colored red wine," from L. clarus "clear." Meaning "red wine of Bordeaux" first attested 1700.
Clar"et\ (kl[a^]r"[e^]t), n. [OE. claret, clare, clarry, OF. claret, clar['e], fr. cler, F. clair, clear, fr. L. clarus clear. See Clear.] The name first given in England to the red wines of M['e]doc, in France, and afterwards extended to all the red Bordeaux wines. The name is also given to similar wines made in the United States.