Cabernet Franc From Vine To Plate

Cabernet franc is mostly found in France, particularly, St. Emilion and the Loire Valley. It is one of the main red grape varieties. It is less heavy than Cabernet Sauvignon which makes a bright pale red wine. Depending on the growing areas and type of wine the aromas may include earthy flavors, dry fruity flavors and even some strawberry or plum undertones. Compared to Cabernet Sauvignon, Cabernet Franc usually has a lighter shade and is less tannic.

Cabernet Franc dates back to the 18th Century. Commonly found in the Bordeaux district of southwest France. France has a lot more Cab Franc vineyards than any other district. In Europe it is also grown in Italy, Romania, Hungary, and the Balkans.

In The States you can see Cabernet Franc cultivated in Michigan, Arizona, California, New York, Virginia and Washington State. Moreover, it is one of the best wine drinks that could be manufactured in cool or cold climates. In Canada, Cab Franc is used in producing ice wine. It is a dessert wine created from grapes frozen on the vine. The whole process produces a highly concentrated wine and could be quite pricey to create.

This delightful red wine is best served at 60 to 70 degrees. It is best enjoyed undisturbed, so simply pour it and allow it to sit. Do not mix it. To enjoy this wonderful wine, have it after dinner and prior to dessert. Cabernet Franc would compliment any ham, pasta, cheese or red meat dishes.

If you would like a wine which many consider to be more food-friendly compared to cabernet sauvignon, then Cabernet Franc is it. It is a relaxing alternative with fruity notes and floral undertones. It is not a fussy wine drink, it is a pour and drink. Referred to as the underdog of wine beverages in the world of wine, it is certainly well worth the time to taste and relish.

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