If you are reading this post, then you know that we produce Cabernet Franc. You may also know that I created #CabFrancDay to celebrate the much underappreciated grape varietal. I am on a mission to give Cabernet Franc the respect it is due. I think it is time that the Father gets some of the spotlight.
In a previous post, I explained how Cabernet Franc is the father of Cabernet Sauvignon. I discussed that it is the son who became the King of grape varietals and mentioned differences between the father and son. I thought I’d elaborate on those differences with some graphics.
Additionally, although their yields are similar, Cabernet Franc normally buds and ripens typically two weeks earlier. This difference can be a major advantage to Cabernet Franc since if planted in climates where rain is a harvest-time threat Cabernet Sauvignon may have vintage issues. But it can also be a negative allowing it to be more susceptible to Spring frosts. They both have a high tolerance to cold winters but Cabernet Franc prefers slightly cooler weather than Cabernet Sauvignon.
As I leave you here’s some questions for you to ponder:
- What about Cabernet Franc do you like or dislike?
- What about Cabernet Sauvignon do you like or dislike?
- I believe Cabernet Franc is a much friendlier wine. One that does not NEED a meal to allow you to enjoy its full body, but can stand up to those large meals. What is your opinion?
- Most importantly, remember that December 4th is #CabFrancDay. Will you be grabbing a bottle to join in the conversation? If you would like to get a #CabFrancDay reminder tweet closer to the day, leave your twitter handle along with your comments (or tweet me privately)
- What will you do to show that you #LoveCabFranc!
~Sláinte!
Great information here!
Thank you Jill!
I’ve had a love/hate relationship with Cab Franc for decades. I love Right Bank Bordeaux but won’t go near it in unripe vintages where the vegetal traits of Cab Franc are accentuated. East coast Cab Franc was too vegetal (for my tastes) for years but I’ve tasted some outstanding examples in recent years. I love the California Cab Franc’s produced by Andy Erickson of Favia but they’re too scarce and pricy for everyday drinking. I welcome Cab Franc’s tobacco notes but dislike it when it’s closer to tobacco leaf. So I guess the answer is, I like riper Cab Franc but cringe when it gets those green, stalky traits.
I couldn’t agree with you more. We love the tobacco and chocolate. We do not like the vegetal qualities of many, especially of the Old World expressions. I have cringed at the east coast, but as you, have come across some very nice ones recently. Thanks for reading and for taking the time to comment.