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Cabernet Franc From Vine To Plate
Cabernet franc is primarily found in France, more specifically, St. Emilion and the Loire Valley. It is one of the major types of red wine. It is less heavy than Cabernet Sauvignon making a bright pale red wine. Depending on the growing regions and style of wine the aromas may include earthy flavors, dry fruity flavors even some strawberry or plum undertones. In comparison with Cabernet Sauvignon, Cabernet Franc normally has a lighter shade and is less tannic.
Cabernet Franc dates back to the 18th Century. Found in the Bordeaux region of southwest France. France has more Cab Franc vineyards than any other region. In Europe it is also grown in Hungary, Italy, Romania, as well as the Balkans.
In The States you can get Cabernet Franc grown in Arizona, California, Michigan, New York, Virginia and Washington State. It is also one of the best wines which can be manufactured in cool or cold climates. In Canada, Cab Franc is used in making ice wine. It is a dessert wine made from grapes frozen on the vine. The process produces a highly concentrated wine and can be quite expensive to make.
This delightful red wine is best served at 60 to 70 degrees. It is best enjoyed undisturbed, so pour it and let it sit. Do not swirl it. To enjoy such a wonderful wine, drink it after evening meal and prior to dessert. Cabernet Franc would compliment any cheese, ham, pasta or red meat dishes.
If you want a wine that many consider to be more food-friendly than cabernet sauvignon, then Cabernet Franc is it. It is a refreshing substitute with fruity notes and floral undertones. It is not a fussy wine drink, it is a pour and sip. Known as the underdog of wines in the world of wine, it is certainly worth the time to taste and enjoy.
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