Loire Valley is doing its best attempt to improvise the quality of the oft-reported lack of appeal in Cabernet Franc. Tim Atkins points out that it is not the soft tone of Cabernet Franc that makes it less popular in comparison to its parent Cabernet Sauvignon, but the lack of consumer appeal has dwarfed its performance in other parts of the world.
Facts provide that Loire Valley the home of Cabernet Franc is still working on blueprint established by Kiwi consultant and Master of Wine Sam Harrop to improve the taste and richness of the palate with approachable tannin. The varietal flavors and aromas of this wine makes it apt for pairing it in poultry and meat and who knows can beat Cabernet Sauvignon one day.
If Loire restores the goodness of Cabernet Franc to the levels of Cabernet Sauvignon then the EU wine lake would have something good to drain out in 2005 Saumur Rouge, Reserve des Vignerons, Monastier Cabernet Franc, Vin de Pays d’Oc, 2003 Chinon Les Petites Roches, Joguet and 2004 Saumur-Champigny, Vieilles Vignes, Domaine Filliatreau.
Via: Guardian
Cabernet gets serious with Franc
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Comments
Cab franc is an interesting beast.
You generally see it added to young Cab blends to balance out the blandness of all the merlot they typically add to make it drinkable sooner, but when a friend encouraged me to try a straight Cab Franc, I found it really interesting, and a nice change.
Thanks for the interestinng piece of fact!
Cab Franc was underestimated until now, but the fact that it is used to lend quality to ’Merlots’ puts the Cab on a higher plane.