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We Should All Be Drinking More Cabernet Franc

Maggie Hoffman 9 comments

For me, this grape is just the ticket for autumn: herbal, earthy, spicy but never heavy. If you're drinking domestically this Thanksgiving, look to these 6 delicious examples from New York, Washington State, and California. More

Drink Me: Bebame Red

Maggie Hoffman Post a comment

Steve Edmunds (of Edmunds St. John) is the winemaker of one of our new favorite bottles: Bebame Red 2011, a blend of 93% Cabernet Franc with 7% Gamay from El Dorado county in the Sierra Foothills of California. More

Serious Eats Amateur Wine Taste-Along: Cabernet Franc

Seema Gunda 11 comments

In contrast to the big, bold, tannic wines made from Cabernet Sauvignon (popular enough to earn the pet name "Cabernet" over its own parent), Cab Franc offers medium-bodied wines with lower tannin levels and more earthy and herbaceous qualities. This week we'll get to know this underappreciated grape, delving into the specifics of where it's made, what it tastes like, and what bottles to seek out. More

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