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Cabernet Franc is a medium-bodied red wine, most likely from the Basque Country. Cabernet Franc wine is considered a classic representative of its category and is especially appreciated for its rich spicy taste with hints of bell pepper, as well as an excellent balance of acidity and tannins. This drink is served for dinner both in simple houses and at the highest level soirees, as it is a gastronomic pair with almost any meal.
Cabernet Franc is part of the famous Bordeaux blend (along with Cabernet Sauvignon and Merlot), but there are also mono wines from this grape.
History
It is believed that the variety owes its spread to Cardinal Richelieu: it was he who brought the first vines to the Loire Valley in the 1997th century and gave them to the monastery of Bourgueil. The popularity of the new variety grew, in the XNUMXth and XNUMXth centuries its similarity to Cabernet Sauvignon became apparent, and in XNUMX DNA testing showed their close relationship.
Features
The bouquet of wine felt notes of strawberries, roasted bell peppers, plums, chili peppers and gravel. The aroma is not too fruity, and the acidity and tannins are slightly below average.
Almost three-quarters of all Cabernet Franc is made in France, the rest comes from Italy, the USA, Hungary, Chile, South Africa, Spain, Canada and Argentina.
Crossing Cabernet Franc and Sauvignon Blanc gave the world the famous Cabernet Sauvignon variety.
Types
Cabernet Franc is not a wine itself, but only a grape variety, it is not a name protected by origin, so the drink can be very different from different producers or in different regions. Here are just a few of the most famous representatives.
Chinon, Loire Valley, France
It is here that single-varietal Cabernet Franc is most often produced without the admixture of other grapes. In its aroma, nuances of roasted bell pepper, raspberry sauce, jalapeno, compote and wet gravel are felt. The aftertaste reveals cherry, smoked tomato, dried oregano. For tasting, it is better to choose a bottle of 5-7-year-old aging, the price of such a drink will be about $ 20.
Tuscany, Italy
Italy is the second largest producer of Cabernet Franc after France. Here, this wine has the status of IGT (Indicazione Geografica Tipica) – this marking is specifically designed to indicate non-autochthonous wines. Also Tuscan Cabernet Franc is often referred to as “super-Tuscan” wines.
Here, this drink has a rich and deep aroma of cherries, blackberries, cocoa, sweet peppers, old leather and chalk gravel. Already in the mouth, the bouquet reveals notes of cinnamon and plum. Tuscan Cabernet Franc is often aged in oak barrels, and a bottle can easily cost $80.
California, United States
The best American Cabernet Franc comes from the Sierra Foothills, at the foot of the Sierra Nevada. The local bouquet includes ripe strawberries, mint, raspberries and roasted jalapenos. Oak aging adds notes of chocolate and roasted spices.
American wine should be drunk young, within a couple of years of purchase, and the cost of a bottle rarely exceeds $15.
Chile
Chile started producing mono-varietal wine Cabernet Franc quite recently, before these grapes were mixed with autochthonous varieties. Cherry, chocolate, green pepper, juicy fruits are felt in it. After aging in an oak barrel, notes of spices and vanilla appear. The cost of a bottle is 18-28 dollars.
How to drink Cabernet Franc wine
Before serving, Cabernet Franc wine should be uncorked and allowed to breathe for at least 30 minutes to smooth out the slightly harsh flavor and reduce the spiciness. If there is no such time left, you can skip the drink through the aerator.
Most representatives of this style are not recommended to age in a wine cellar for more than 5 years, but the best Cabernet Franc from the Loire Valley can be stored for up to 15 years and only becomes richer and tastier.
The most noble samples of Cabernet Franc are made, of course, in France, but for fragrant, high-quality and at the same time affordable Cabernet Franc, you need to go to Chile, Argentina or the USA.
This wine is combined with any meat, grilled vegetables, soft or hard cheese, and the most successful gastronomic pairings are obtained with spicy dishes.