The Other Cabernet

Hello, everybody, and welcome again to Cèpage et Cuisine, Mary’s and Brian’s wine and food blog.  Today we’re posting a quick note and short description of what we might call the “other” Cabernet.  Cabernet Franc does not have the fame and prestige of its better known offspring, Cabernet Sauvignon.  That’s right…Cabernet Franc is the genetic parent of Cabernet Sauvignon, but doesn’t get the glory.  Cabernet Franc is one of the five Bordeaux reds and may be present in Bordeaux wines as part of a blend, but it reaches its greatest heights in its ancestral home, the Loire Valley of northwestern France.

Here's a map of France with the heart of the Loire Valley indicated by the teardrop arrow.

You can see that the Loire Valley is well north of Bordeaux and slightly southwest of Paris.  Cabernet Franc production is especially noteworthy in the growing regions called Chinon, Anjou, Saumur, and Bourgueil.  Wines produced from Cabernet Franc tend to be more elegant than Cabernet Sauvignon, a bit fleshier or softer in texture, more medium in body, and more perfumed of red berries and floral notes such as violet.  It pairs nicely with slightly less hearty dishes than are sometimes required for Cabernet Sauvignon.  Mary and I especially enjoy Cabernet Franc with a simple roasted chicken.  While it certainly would stand up to some red meat dishes, it also does well with rich fish such as tuna or salmon, especially if a rich sauce is involved.

The bottle above is a wine we enjoyed not too long ago during the visit of Mary’s delightful sister, Fran.  Fran was the photographer that day, too.  Thanks, Fran!  You may not find this particular producer in Jackson or where you live, but a good wine merchant will have a few selections of Loire red wines.  Try it.  We think you will be surprised and pleased.  Here are Brian’s notes on the wine.

Clos Rougeard Saumur Champigny 2004.  This was just a delightful wine, moderately complex, entirely easy to drink, not ponderous, and paired wonderfully with food.  It had nice Cabernet aromas of cedar, bacon, and red fruit, but also had lovely floral and mineral notes.  The palate showed a smooth texture, almost silky, with medium body and high acidity.  Red cherries, red currant, possibly pomegranate, and minerals characterized the flavor profile.  Definitely built for food, it was nicely balanced and had medium length.  Not amazing, but rock solid.  Perfect with roast chicken.  12.5% alcohol.  The low alcohol allowed us to enjoy a couple of glasses of a very good wine without feeling fatigued or dragging down the conversation.  We paid $30 for this wine.

That’s our post for today.  Thanks for reading.  Come back again to Cèpage et Cuisine for more adventures in wine and food.  In the meantime,

Cheers,

Brian♥Mary