Négretten.
/ˌneɪˈɡrɛt/, U.S. /ˌneɪˈɡrɛt/ A variety of grape grown in the vineyards of South-west France, used in the production of red and rosé wines.
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1985 N.Y. Times (Nexis) 21 July vi. 58/2 Frontonnais wines, by the way, are made primarily from a grape called the négrette that is almost exclusive to that area.
1991 O. Clarke Webster's Wine Guide 1992 128/2 The distinctive Négrette grape is wonderfully juicy and tasty and there are now some 100 per cent Négrette cuvées from Bellevue-la-Forêe and Flotis which are almost succulently soft.
1995 Field Mar. 91/2 Some of the names of south-western vines are as breathtaking as the names of places. They include abouriou, négrette, len de l'el, manseng (gros and petit), tannat, a name that almost exudes tannin, and—a good name for a historian—baroque.
2001 Gazette (Montreal) (Nexis) 9 June w4 It is an important region because it has its very own red grape, the negrette. It is not grown anywhere else.
This is a new entry (OED Third Edition, September 2003; most recently modified version published online March 2022).
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n.1985