Cabernet Franc

[Thomas]

Cabernet Franc matures earlier than its cousins Cab. Sauvignon and Merlot and since it gets through winter in better shape than the two others, the grape is fast becoming a staple for Finger Lakes reds. Right now about half dozen Finger Lakes producers have good Chinon-type Cabernet Francs in release. Some use it for blending with Merlot, which also now survives in the Finger Lakes region. Long Island also produces some good Cabernet Franc.

You guys have got to come east at least once in your lives and find out more about wine in the U.S. outside of California and the Pacific Northwest.

As for Randy's comments about herbaceousness in cool climates; you can say that about Cabernet Franc's cousins too. I particularly dislike Cabernet Sauvignon produced in cool regions because I like my bell peppers sliced and cooked. Merlot seems to fare slightly better in cool regions (Friuli, Northern California, New York State) than Cabernet Sauvignon, but it too becomes herbaceous; come to think of it, many red varieties dislike cool climate growing conditions.