Cabernet Franc From Vine To Plate
Cabernet franc is mainly found in France, more specifically, the Loire Valley and St. Emilion. It is one of the main types of red wine. It is less heavy as compared to Cabernet Sauvignon making a bright pale red wine. Depending on the growing areas and style of wine the aromas can incorporate earthy flavors, dry fruity flavors even a few strawberry or plum undertones. In comparison to Cabernet Sauvignon, Cabernet Franc normally has a lighter shade and is also less tannic.
Cabernet Franc dates back to the 18th Century. Found in the Bordeaux district of southwest France. France has more Cab Franc vineyards than any other region. In Europe it is also cultivated in Italy, Romania, Hungary, as well as the Balkans.
In The United States you may find Cabernet Franc cultivated in Arizona, California, Michigan, New York, Virginia and Washington State. It is also among the finest wine drinks which could be manufactured in cool or cold weather conditions. In Canada, Cab Franc is used in creating ice wine. It is a dessert wine produced from grapes frozen on the vine. The process produces a highly concentrated wine and can be rather costly to manufacture.
This amazing red wine is best served at 60 to 70 degrees. It is best enjoyed uninterrupted, so pour it and allow it to sit. Do not swirl it. To savor such a superb wine, have it after evening meal and prior to dessert. Cabernet Franc would go with any cheese, ham, pasta or red meat dishes.
If you prefer a wine that numerous consider to be more food-friendly than cabernet sauvignon, then Cabernet Franc is the one. It is a rejuvenating substitute with fruity notes and floral undertones. It is not a fussy wine drink, it is simply a pour and sip. Referred to as the underdog of wines in the world of wine, it is certainly worth the time to drink and relish.
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