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Cabernet Franc From Vine To Plate
Cabernet franc is mainly found in France, specifically, the Loire Valley and St. Emilion. It is one of the main types of red wine. It is lighter 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 and even a few strawberry or plum undertones. Compared to Cabernet Sauvignon, Cabernet Franc normally has a lighter color 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 district. In Europe it is also cultivated in Italy, Romania, Hungary, and also the Balkans.
In America you can get Cabernet Franc grown in Arizona, California, Michigan, New York, Virginia and Washington State. Furthermore, it is among the finest wine drinks which could be produced in cool or cold climates. In Canada, Cab Franc is used in creating ice wine. It is a dessert wine made from grapes frozen on the vine. The process produces a highly concentrated wine and could be rather pricey to manufacture.
This superb 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 this superb wine, have it after evening meal and before 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 compared to cabernet sauvignon, then Cabernet Franc is the one. It is a relaxing substitute with fruity notes and floral undertones. It is not a fussy wine, it is a pour and sip. Known as the underdog of wines in the world of wine, it is certainly well worth the time to drink and relish.
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