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Still, very few wineries offer a single-varietal bottling of Cabernet Franc. That being said, Cabernet Franc can make an amazing wine all on its own. Cabernet Franc is typically somewhat spicy in aroma and often reminiscent of plums and especially violets. Depending a great deal on vineyard practices, the flavor profile of Cabernet Franc may be both fruitier and sometimes more herbal or vegetative than Cabernet Sauvignon, although lighter in both color and tannins. St. Colleen is careful to avoid over-cropping and underexposure which can tend to accentuate the vegetative flavor elements. We suggest having Cabernet Franc with equally aromatic foods: rosemary crusted leg of lamb, grilled fennel drizzled with olive oil or anything with fresh herbs would be ideal. |
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©2003 Trevi International Last modified: 04/10/08 |
Cabernet Franc is one of the oldest classic red grape
varieties of Bordeaux. Better suited to cooler climates and much less
susceptible to poor weather, Cabernet Franc was often used to add complexity to
Cabernet Sauvignon in years when the latter did not ripen. Cabernet Franc is
grown as a blending wine in most regions of the world, including California
where, since the late 1960's, it has been used primarily as a component in
Meritage blends. Lately, however, Cabernet Franc has been developing a growing
popularity as this supporting player has moved center stage to reveal great
varietal character, a marked fragrance, forward fruit, medium body and soft
fruity tannins.