Full Review

Spangler

Spangler
2013 Claret, Southern Oregon

Pair this wine with:
Beef

Category: Bordeaux Red Varietal Blend

Date Tasted:
Country: USA
Alcohol: 14.4%
88 Points
Silver Medal
Highly Recommended
$28

Spangler
2013 Claret, Southern Oregon

Pair this wine with:
Beef

Category: Bordeaux Red Varietal Blend

Date Tasted:
Country: USA
Alcohol: 14.4%
Garnet black color. Green aromas and flavors of green olives and peppers, chocolate cherry bonbons, and smoked nuts with a supple, bright, dry-yet-fruity medium body and a medium-to-long finish with notes of craisins and blueberry honey with fine, chewy tannins and light oak flavor. A nice combination of juicy fruit and savory green notes.

Tasting Info

Wine Glass Style: Fruity, Juicy & Smooth, Oaky & Savory
Aroma Aroma: green olives and peppers, chocolate cherry bonbons, and smoked nuts
Taste Flavor: Same as aromas with notes of craisins and blueberry honey
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Stuffed Bell Peppers, Bone In Ribeye Steak With A White Pepper Demi-Glaze Sauce
Bottom Line Bottom Line: A nice combination of juicy fruit and savory green notes.

The Producer

Spangler Vineyards

The Producer
491 Winery Ln
Roseburg, OR 97471
USA
1 541-679-9654

Bordeaux Red Varietal Blend

Wine Glass Cabernet.jpg
Serve in a Cabernet Wine Glass
The greatness of red wines from France's Bordeaux region can be largely attributed to the art of blending. There are five red varieties that can be used in a Bordeaux red: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec (this last is rarely seen anymore in Bordeaux).

The reason for blending several grapes to craft the final wine is for greater complexity as well as elegance. Each grape has various characteristics and can attribute special qualities to the final wine. Cabernet Sauvignon is powerful and tannins, while Merlot has lighter tannins, while Cabernet Franc has a spicy, peppery quality to it. Blending these grapes together will round out all of these qualities; sort of a "the whole is greater than the sum of the parts" rationale.

This principal of blending is used in many regions besides Bordeaux, especially in California, were the blends are often given proprietary names, like Opus One, Insignia, and Quintessa. US blends of Bordeaux varietals may also be labeled, in addition to their proprietary name, by the designation of Meritage if they are approved and licensed by the Meritage Alliance.

Blending in Bordeaux is common not only on the prestigious wines from historic estates that cost hundreds of dollars per bottle, but also on the lighter-styled wines that are priced in the mid-teens. Aging potential can often be directly linked to the price of the wine, from three to five years to three to five decades.

Pair these wines with most red meats, games or roasts.