Cabernet Franc is Cabernet Sauvignon’s less famous cousin. Similar to Cab Sauv, with cassis, violets and raspberries, it possesses much more of an herbaceous edge. I call it the Sauvignon Blanc of Cabernets because of its leafiness. Better known as one of the blending grapes in red Bordeaux, it’s at its best in France’s Loire Valley where it is bottled straight up. Great with grilled and roasted red meats, stews, casseroles, medium cheeses and vegetarian dishes, it ages well too. If you haven’t tried Cab Franc from Niagara, you’re missing out on something special.We do a fab job with it here. In fact, I believe it does better in our terroir than Cab Sauv. So check it out for a real treat.
No comments:
Post a Comment