Ahhhh, Cabernet Franc! Originating from France, Cabernet Franc is widely cultivated in Bordeaux and the Loire regions. We an also find it in Tuscany, Friuli and Veneto in Italy as well as Napa Valley, the Central Coast of California, the Columbia Valley in Washington and in New York State. Cabernet Franc flourishes on sandy and calcareous soils and has the ability to tolerate cooler climates.
Why are wine lovers smitten by Cabernet Franc? It’s a medium bodied dry red wine that offers medium-high acidity, and savory, mouthwatering flavors of green pepper, sweet tobacco and ripe red fruit. It’s popular blended with other varieties such as Cabernet Sauvignon, Merlot, Petit Verdot and Malbec and is deliciously food friendly as a single-varietal wine.
Thanks to its high acidity and soft tannic structure, Cabernet Franc pairs beautifully with tomato based dishes, BBQ sauces, rich eggplant, sauteed mushrooms or roasted red peppers with herbs such as oregano, thyme, rosemary and sage. Consider meat dishes including roast pork, pasta with meatballs, burgers on the grill, lamb kabobs and even pâté as exceptional complements to a quality Cabernet Franc. Cheese lovers will relish a glass with goat cheese, camembert, feta or cheese ravioli.
Enjoy a newly released Cabernet Franc, but consider holding it for up to 5 years. Just purchase two bottles – one to open now and another to save.
Lately, I’ve been swirling and sipping my way through a plethora of Cabernet Franc from Paso Robles. This highly regarded wine region on the Central Coast of California may be known for its plantings of Rhône varietals and “going rogue” attitude in cultivating unique selections (Albarino and Lagrein, anyone?), but their ability to produce magnificent Bordeaux style wines is noteworthy. In fact, over 50% of the total grapes grown in the region is Cabernet Sauvignon and its parent, Cabernet Franc, thrives, too.
Located between San Francisco and Los Angeles and about 40 minutes east of the Pacific Ocean, Paso Robles is a bucolic town along Highway 101 with about 35,000 residents. Bordeaux, Rhône, and an ever-growing list of Italian and Spanish grape varieties (60+ as a matter of fact!) flourish at over 250 wineries in the 614,000-acre Paso Robles AVA established in 1983. 40K+ acres are under vine as of 2021, making Paso Robles the third largest wine region in California. There are 11 specific viticultural areas (sub-AVAs) boasting a variety of soils (it’s one of the few areas in the state with limestone soils), diverse microclimates, a broad diurnal shift of 40-50 degrees, and a range of altitude from 700 to more than 2000 feet. No two vineyards are alike and when considering Cabernet Franc, its potential in Paso Robles is high.
Photo Credit: Paso Robles Wine Country Alliance
Recently, I opened two wines from Paso Robles (sent as samples) and I’ll revisit these beauties again. Both were paired with a savory Pasta with Black Truffle Cream Sauce (recipe here) for an elegant and memorable dinner. The creamy, textured pasta with rich, cheesy truffle sauce played well with the acidity, structure, rich fruit and savory notes of both wines. Simply mouthwatering.
Four Lanterns Cabernet Franc 2018 ($65) is a highly rated wine from the Templeton Gap AVA. Bright and savory aromas of baking spice, tobacco leaf were a lovely introduction. On the palate, soft tannins and vibrant acidity provided the foundation to notes of bell pepper, bay leaf, pepper, mint, pomegranate, crushed raspberries and spice. Balanced with a lingering finish, find this wine.
Austin Hope Cabernet Franc Cellar Select 2021 ($87) is from fruit cultivated by local growers working in premium vineyards in Paso Robles and elsewhere on the Central Coast. It’s an exceptional example of an age-worthy Cabernet Franc. After decanting for around 30 minutes, enticing aromas of dark red and blue fruit compote and savory spice burst from the glass. On the layered palate, more rich, dark fruit such as plums and raspberries were framed with bright acidity and soft tannins, a sensational pairing with the pasta and black truffle sauce.
Cheers! ~ Cindy
