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Posts Tagged ‘Acorn Cabernet Franc’

Parent, Secret Power, Unsung Hero

December 10, 2017 4 comments

You just read the title of this post. What do you think we will be talking about? Of course, it can be a story about a person who had all those great qualities – but this is the wine blog, right? Can all those qualities belong to a grape?

Let’s see. Parent – this is simple. When two grapes are crossed, they will give birth to the new grapes, and, of course, we can call both of the original grapes parents. Unsung hero? This is typically someone who can quietly come to the help of others and solve the big problem or save a life. Apart from saving a life, a grape can be very instrumental in assisting others to do their best, bringing out their best qualities while remaining literally unknown. For example, helping to make delicious wine as part of the blend. Now, the secret power? Every once in a while a person can be on a secret mission and save the world, all alone, “solo” – James Bond meets Wonder Woman, anyone? Okay, okay, I’m only talking about making delicious wines, all by itself, solo.

Now, as we are talking about the grape, can you think of one which would fit this description? There are thousands of grapes used in winemaking, so theoretically, there is more than one grape which will fit this profile, but I would dare to say that one grape might stand above others in all these roles. Know what I’m about to say? There is a good chance you do – you probably guessed it already – I’m talking about Cabernet Franc.

Cabernet Franc grapes, as shown in Wikipedia

It is hard to tell when Cabernet Franc became known as a grape variety. It is definitely old, probably not as old as Chardonnay, which can trace its history all the way to the 11th century, but still older than most other grapes. While Cabernet Franc is typically associated with Bordeaux and Loire, it appears that it originated from the Basque Country in Spain, from where it spread through the south of France and reached Bordeaux.

How Cabernet Franc is a Parent? Based on DNA research, Cabernet Franc was a parent of Cabernet Sauvignon, Merlot, and Carménère – a good group of kids, isn’t it?

How is it an unsung hero? Cabernet Franc ripens at least one week earlier than Cabernet Sauvignon. It can reach phenolic ripeness in the years when Cabernet Sauvignon will not, and thus in the blend, it will be a savior – this is why it was always so loved in Bordeaux, an insurance policy of sorts. While the tasting profile of Cabernet Franc is somewhat similar to Cabernet Sauvignon, it is typically softer and less tannic than its more famous offspring, so it makes the blend more approachable.

The Secret Power? When used in European wines, it is often unknown that the wine is made out of Cabernet Franc. For instance, Chateau Cheval Blanc, one of the most famous Bordeaux wines, is made predominantly out of the Cabernet Franc – but this is not widely known outside of the circle of wine aficionados. How about Olga Raffault Chinon? Chinon, a region in the Loire, is one of the best sources of delicious Cabernet Franc wines, but you have to simply know that. Coming to the new world, Cabernet Franc is not so secret anymore, as you can see it on the label, but I still can let you in on one little secret – this is one of the most versatile red grapes you can find. Talking about the United States, for instance, it is practically the only red grape which can consistently deliver delicious red wines both in California and in New York – and we don’t need to be so confined – Washington and Oregon are doing quite well with the Cabernet Franc, and so do Massachusets, New Jersey and even Rhode Island. And let’s not forget Canada, where the grape goes beyond dry reds and offers some of the most stunning dessert wines – Cabernet Franc Ice Wine.

Cabernet Franc AutoCollage

December 4th is when we celebrate this unique variety with the #CabFrancDay. The whole Cabernet Franc extravaganza is a product of obsession of one person – Lori Budd, who singlehandedly started this grape holiday in 2016. Lori expresses the love for the grape not just by talking about it – she also makes her own Cabernet Franc wine in Paso Robles under the Dracaena Wines label. This year I was able to try the Dracaena Wines Cabernet Franc at the wine bloggers conference, and I can tell you that while I’m very particular about Cabernet Franc wines (prefer more old world style than new), I really enjoyed Lori’s rendition.

Grape holidays are always fun – you have a good reason to open a special bottle which was stashed in the corner, and share your love for the grape with the world. Cabernet Franc’s celebration is important beyond that simple joy. Take a look at Wikipedia article – it says that Cabernet Franc is “principally grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but can also be vinified alone”. The Vins de Bordeaux website says that Cabernet Franc “is the ultimate complementary grape variety”. While this is true, Cabernet Franc is great for blending, this is also the grape which is excellent by itself, and we should recognize and acknowledge that, and change that perception of a “blending grape”.

This year, I had a great experience with beautiful Cabernet Franc wines from all over the world – 1982 Olga Raffault Chinon, Achaval-Ferrer Cabernet Franc from Argentina, Lieb Cabernet Franc from Long Island, New York, Dracaena Cabernet Franc from Paso Robles and many others. But to celebrate Cabernet Franc Day in style, I had an opportunity to open 3 more wines especially for the holiday – for one, representing both coasts of the USA – and, surprisingly enough, representing both styles of Cabernet Franc, the old world and the new world.

2014 ACORN Alegría Vineyards Cabernet Franc Russian River Valley (12.5% ABV, $38, 93% Cabernet Franc, 2% Malbec, 2% Merlot, 2% Petit Verdot, 1% Cabernet Sauvignon and Tannat, 18 months in barrel) was uniquely Californian in style – in many ways. Alegría Vineyards are Certified Sustainable, which is really the way now for many vineyards in California, with a lot of manual labor-intensive effort going into helping grapes to achieve their best potential. All the wines ACORN produces are made as field blends, where different grapes are co-fermented together, according to the century-old field-blend vineyard traditions. The result was beautifully balanced, fruit forward wine, boasting pure cassis flavors, supported by the medley of the red fruit and perfect acidity. The wine was clean and delicious.

Two more wines were a total surprise for me. These two Cabernet Franc wines were both made in New Jersey. I have very little experience with New Jersey wines, and that experience was not necessarily all positive, so yes, I didn’t have much expectation as I was pulling the corks, just a hope that the wines would be at least palatable.

While Unionville Vineyards were planted only in 1987 and the winery opened its doors to the public in 1993, the land where the vineyards a located was a farmland even before the 1850s. As a farmland, it went through many different plantings and such – peach orchard, apple orchard, dairy farm, grains, and horses – but returned to the fruits with the first grapevine plantings in 1987 – this is when the story of Unionville Vineyards started.

2014 Unionville Vineyards Amwell Ridge Cabernet Franc New Jersey (13.6% ABV) had dark garnet color in the glass. Intense nose, a touch of sweet tobacco, black currant. On the palate, interesting salinity first, following by clean acidity and then herbal notes. Mint, anise, a touch of blackcurrant – excellent Cab Franc rendition.

Beneduce Vineyards is located in the same Hunterdon County as Unionville Vineyards. Chardonnay, Riesling, and Gewurztraminer are the main white grape varieties at Beneduce Vineyards, and the list of reds includes Pinot Noir, Blaufränkisch and, of course, Cabernet Franc.

2014 Beneduce Vineyards Cabernet Franc Hunterdon County (12.5% ABV) had dark garnet color in the glass. Fresh and crispy on the nose, with a touch of green bell pepper, dark chocolate, black currant – very impressive, Chinon-Style. Beautiful palate, with a touch of tannins, black currant, layers, well integrated, refreshing.
If there is anything I want you to remember from this post, it is that Cabernet Franc power goes well beyond blends, and Cabernet Franc wines are well worth seeking from anywhere in the world.
What is your view of the Cabernet Franc? Do you have any favorite Cab Franc wines? Do you prefer old world or a new world style? What is the best Cab Franc wine you ever had? Cheers!

Thanksgiving Day Experiences

December 3, 2017 5 comments

Thanksgiving is one of my most favorite holidays. It revolves around food. Before you beat me up, of course, it is about family, friends and lots and lots of good reason to be thankful – but still, the food is at the core of this family gathering. This makes me double-happy – I get to spend time with the family and cook my heart out – and let’s not forget the extra bonus – I have a reason to chose special wines.

Since this blog started, there was only one year when I didn’t post about Thanksgiving. Otherwise, I did my best to talk about food and wine experience of this special day, sometimes even with few posts on the subject (you can find those posts here). This year, I had two resolutions for my Thanksgiving dinner. First, it will be simple – which means no Turducken, for instance. Second, I will serve only an American wines – to be more precise, only the wines from California. As Napa and Sonoma greatly suffered from the recent fires, this was only logical to embrace Californian wines to support the people there.

Thanksgiving Wines 2017

First, let me say a few words about the food. Turkey is a cornerstone of Thanksgiving – at the same time, it is hard to cook a whole turkey in really an exciting way. Over the years, we tried lots and lots of different recipes – with stuffing and without, turducken, smoked, deep fried, deboned… Some were definitely better than the others (turducken is typically a standout), and some of those preparations can be very laborious. Thus this year, I decided the smoked turkey is the way to go.

This was not a random decision – earlier this year I discovered so-called PBC (Pit Barrel Cooker), which I absolutely fell in love with. In the past, I had to spend literally a whole day, dancing around my simple smoker, trying to maintain the temperature and still ending up cooking all the food in the oven. PBC changed that dramatically – no need to precook ribs anymore, just start the fire, hang your piece of meat and come back in a few hours to enjoy. Based on all the prior success, smoking the turkey was simply a done deal.

This might be the simplest turkey I ever have done. Buy already brined turkey (many stores sell pre-brined turkey, which greatly simplifies your life), rub it generously with PBC All-purpose rub, start the fire and just hang it inside the PBC – you can estimate the cooking time based on the size, and of course, use the meat thermometer to make sure the turkey is cooked through.

Thanksgiving smoked turkey

Another dish I want to mention is the dessert. I got a recipe from a friend, many years ago – however, it was also a while since I made this dessert. I wanted to find a similar recipe online, just to use it as a reference – but failed. So here is the recipe without the usual ingredients and measurements, as here you can make everything approximately. Let’s call this dessert

Crepes Napoleon with Wine-poached Pears and Cranberry sauce

You will need the following:

  • 4 firm pears, I recommend Anjou, carefully peeled, halved and cored
  • 10-12 crepes (can be more, can be less, depending on how many layers do you want)
  • 1 lb cranberry sauce (canned is fine, fresh is better)
  • 1 bottle of port – you can use red wine too, but then you would need to add sugar.
  • 1 cinnamon stick
  • 1/4 teaspoon nutmeg

Put peeled, halved and cored pears into the large pot, cover it with wine, add cinnamon stick and nutmeg, and put it on the stove. Once liquid started boiling, reduce heat and let it simmer for about 30 minutes. Remove from heat, cover and let peras to cool off completely in the wine, preferably overnight (when cool enough, put the whole pot into the refrigerator). Next day, thinly slice pears and put aside. You can also reduce the wine for a later use – it is quite delicious.

You can buy crepes or you can make crepes. If you will decide to make them, Alton Brown has an excellent recipe – this is what I used.

Crepes Napoleon

Once crepes are made and cooled off, you are ready to start making the Napoleon! Take a plate you will serve the dessert on. Put the first crepe on the bottom. Thinly spread cranberry sauce. Cover with another crepe. Now take slices of pear and put them around the crepe in a single layer. Cover with another crepe, spread cranberry sauce, cover, put pears and continue the process until you will be satisfied with the overall height of the Napoleon. I recommend a round of pear slices on top with cranberry sauce in the center, but of course, you can make your own decoration. Cover (plastic wrap will do) and put it in the cool place for the flavors to be absorbed into the crepes. Later on, slice and enjoy!

Time to talk wines!

Holiday celebration should start with the sparkling, isn’t it? Finding tasty California sparkling wine is really not a problem. One of my favorite California producers, Field Recordings, offers an interesting selection of the sparkling wines, with most of them packaged in the cans (yes, cans). I had a can of NV Field Recordings Methodé Aluminum Edna Valley (11.9% ABV, 100% Pinot Noir), and it provided a perfect start for the evening – fresh, supple, with good body weight and a nice touch of a fresh bread – definitely was a crowd pleaser.

I wanted to have a full California wine experience, so next, we moved on to Rosé – 2016 Conundrum Rosé California (13.1% ABV). Truth be told, I’m not a fun of Wagner family wines – Conundrum, Meiomi, Caymus – doesn’t matter, they generally don’t work for my palate. So I threw in the bottle of this Conundrum Rosé simply because it was available – I thought we will open it, taste it and move on. Boy, was I wrong. This wine had beautiful strawberries all the way on the nose and the palate, supported by tons of herbs – lavender, mint, basil. Perfect mouthfeel with very good presence, but not overwhelming and with good acidity – this wine was enjoyed to the fullest.

We drink with our eyes first – thus the label on the 2014 Durant and Booth Blanc California (14.6% ABV, $36, blend of Chardonnay, Grenache Blanc, Ribolla Gialla, Roussanne, Greco di Tufo) was extremely drinkable and very promising (the label represents the art technique called water marbling – you can read more here if you are as intrigued as I was). I brought this wine from California after attending Wine Bloggers Conference 2017, where this wine was presented to us at the Napa Valley Vintners lunch – I plan to write a separate post about this event).

As you can tell, this wine is made from quite a few grapes, and I’m typically a bit concerned if the chorus will sing harmoniously. Oh yes, it was  – starting from the beautiful touch of butter and vanilla on the nose and the palate, then immediately offering silky plumpness of Roussanne with a gentle touch of butter and tropical fruit on the palate – this delicious wine was gone in no time.

Next, it was the time to move on to the red wines. We started with 2014 Acorn Alegria Vineyards Cabernet Franc Russian River Valley (12.5% ABV, $38, 93% Cabernet Franc, 2% Malbec, 2% Merlot, 2% Petite Verdot, 1% Cabernet Sauvignon and Tannat). All Acorn wines are made from a co-fermented blend of grape varieties which are growing at Acorn’s Alegria Vineyard. This Cabernet Franc had a beautiful open nose with a touch of mint and cassis – the same continued on the palate with more cassis in a smooth, round package, supported by some herbal notes and perfect acidity. It was unmistakably Cabernet Franc, but also unmistakably California Cab Franc, without much of the green bell pepper presence and fruit dominant, but perfectly balanced.

Our last red was coming from the California region I was not really familiar with until now – El Dorado County (it is not only gold you find there, yep). 2015 Boeger Barbera El Dorado (15% ABV) was another wine I brought back from California after the same wine bloggers conference. I tried few of the El Dorado wines at the conference and was not very impressed, so I looked at it as an interesting experiment. Another score! This wine was dense and brooding, with tar and tobacco on the nose, and surprisingly polished dark fruit on the palate with sweet tobacco undertones. To make things even more interesting, I can tell you that we didn’t finish the wine during dinner, so I pumped the air out using the usual Vacuvin, and put the bottle aside almost for 10 days. After 10 days, the wine was still perfectly fresh and enjoyable, which makes me wonder how long this wine can actually age.

Time to finish our Thanksgiving dinner with the dessert. As our planned dessert had cranberry sauce in it, I decided to go with Cranberry wine for dessert. Tomasello Cranberry Wine New Jersey (9% ABV) was a perfect pick for it – good acidity, tart cranberry profile, it played perfectly with our dessert – while the wine was not from California, it still provided a perfect finish for our celebration.

Here we are, my friends. How was your Thanksgiving? Did you enjoy more the turkey, the wines or the company? Cheers!