Big Daddy Cabernet Franc
December 4 is Cabernet Franc day. And In honor of that day, I thought we should talk about the grape that fathered the infamous Cabernet Sauvignon. (Yep hanky panky with Sauvignon Blanc and out came Cabernet Sauvignon). So I reached out to my girl Jennifer Simonetti-Bryan, my @jediwinemaster encyclopedia.
Here are a few things to know about Cabernet Franc:
- It’s one of the 5 grape varieties that makes up Traditional Bordeaux wines
- It’s not just for blending. It’s popping up as a single varietal in California, South Africa and other New World Regions.
- It’s known for it’s aromatics of cranberries and currants with a hint of herbal character, says Simonetti-Bryan. I really get the herbal stuff…green olives even.
- But that means it goes great with food — anything with herbs basically — and it can really handle your zesty foods.
My only suggestion would be to decant it or let it sit on the counter for a bit. It’s a little tight at first…it needs to relax. (Don’t we all.)
Granted, it can be expensive. As Simonetti-Bryan points out, 2010 bottle of Cheval Blanc — which is 55% Cab Franc and 44% Merlot — is going for about $1,200. And make sure you listen to the podcast because there is some cool trivia associated with that bottle!
But go try one and let me know what you think! Cent’Anni.