by Tasha Poehler

If you’re currently reading this blog, or any wine blog for that matter, chances are you’ve heard of a little grape called Cabernet Sauvignon. It’s tough to get this far without knowing at least a little bit about it – but what if I were to tell you that its lesser-known family member was a favorite among wine professionals and wine lovers alike and a really great bottle won’t break the bank.

We’re talking about Cabernet Franc, the parent to both Cabernet Sauvignon and Merlot. It’s a bit wild compared to its more civilized children, and that’s what makes it so unique. Whether or not you’ve tried it, I’d like to tell you why this versatile grape is absolutely worth your time and why it’s a staple in my own collection.

Cabernet Franc is a light to medium bodied red that likely originated in the Basque region of southern France. It is commonly used as a blending grape in Bordeaux and some Southern Rhône blends where it adds herbaceous notes of tobacco and spice. Although it’s most common in a blend, it absolutely shines as a soloist because of its insane versatility. It has found a home in nearly every major wine region.

Where you’re buying from can dramatically shift the essence of the wine itself. Some of the best and most renowned Cab Francs come out of the Loire Valley (Touraine, Bourgueil, Anjou, Samur-Champigny, Chinon). These cooler climate wines tend to be leaner and more herb-driven with a sharper acidity. Think bell pepper, bramble, black pepper & tart cherry.

But that’s not to say that you can’t find an amazing bottle from elsewhere in the world.

While cooler climate wines tend to show a greener and leaner wine, the warmer climates will show something a lot richer. From California to Argentina to Australia, the heat and sun produce a fuller and juicier wine. There’s tons of strawberry, raspberry, chocolate, and peppercorn in the glass. No matter where you’re getting this wine from, its peppery nature will always shine through in some form or fashion.

This type of wine is one of my favorites to pull out at a dinner party. A light bodied red with a little funk and fruit is almost always a crowd pleaser. I’ll stick it in the fridge for 20 minutes to get a slight chill and let it do its thing at the table. Because of its versatility it pairs well with a wide variety of dishes. The lighter styles are great match with goat cheese or grilled salmon, while the fuller and richer styles are complex enough to stand strong against grilled steaks and pork chops.  A tomato-based dish would also wow whoever you’re entertaining once this pandemic decides it’s had enough.

Like any wine, it’s easy to do a deep dive and figure out which styles you like best, but for simplicity’s sake here are four different Cab Francs we carry at France 44 that all show off the unique characteristics of this grape in a fun and comparative way.

1. Leah Jorgenson Cabernet Franc | Southern Oregon | $27.99 | Leah Jorgenson is among a group of relatively new badass winemakers who are shifting their focus to sustainable farming and biodynamic winemaking in Oregon. She’s also credited as the first in the country to make a still white wine from Cab Franc. I’m a huge fan of women leading the charge in innovation within the wine world and have yet to find a wine of hers that I didn’t thoroughly enjoy. Super aromatic and a little bit funky, this wine shows a ton of red fruit, bitter herbs, and bright acidity. A little smoky and a little earthy, this wine has it all. It might not be for everyone, but its complexity makes it a fun one to test out if you’re looking for something uniquely its own.
2. Domaine de Pallus ‘Messanges Rouge’ | Chinon, Loire Valley, France | $18.99 | Fifth generation winemaker Bertrand Sourdais has run Domaine de Pallus in the appellation of Chinon in the Loire Valley since 2005. After 2009 the winery committed to biodynamic cultivation and all manual harvest. The grapes used for this particular batch of wine are aged in stainless steel for a little over 6 months which results in a simple and soft wine with bright red berry notes, a little spice and that signature Loire Valley green bell pepper. At a super affordable price, this wine is sure to be a favorite.
3. Waterkloof ‘Circumstance’ Cabernet Franc | Stellenbosch, South Africa | $23.99 | In the 90s Paul Boutinot set out to find the perfect vineyard site and it wasn’t until 2004 that he settled on the south-facing slopes of Schapenberg Hill in the coastal region of Stellenbosch. By 2008 the decision was made to turn Waterkloof into a lean, mean, biodynamic machine and is one of only a small handful of wineries in the Cape to hold that distinction. Waterkloof was actually awarded Champion Status by the WWF’s Biodiversity & Wine initiative after making the choice to preserve half of their farm for the indigenous wild and plant life of the region. In this day and age it feels good to be supporting viticulture that aims to help protect our planet. This wine has a ton of blackberry and cherry. A little bit of oak, and a little bit of green pepper, this wine is well balanced and tasty as hell.
4. Fabre Montmayou Reserva Cabernet Franc | Luján de Cuyo, Mendoza, Argentina | $18.99 | Hervé Joyaux Fabre moved to Argentina from Bordeaux to explore the region and its potential for great winemaking. While Argentina is mostly well known for growing Malbec, this Cab Franc is a testament to this winemaker’s drive and passion to create something unique and beautiful given the local terroir. 60% of the wine is aged in French Oak for 12 months. It’s fresh and elegant on the nose, with warm graphite and subtle black cherry. It’s well balanced with a long finish and perfect for lamb or even chocolate.

My name is Mike Schufman. I am not a wine professional, I am a guitar player and drummer with a culinary degree. I graduated from Saint Paul College in 2010, have lived in France, traveled to multiple European countries, and can speak and write in 3 languages. Since studying in the Loire and Rhone regions of France from 2007-2008, I have worked in various settings from full-service restaurants, to corporate dining, to grocery stores, and currently for France 44.

March through April in Minneapolis can feel a bit like getting one’s hopes up; a feeling of cautious optimism. Snow often makes an unwelcome re-visit after a bitter cold but mostly dry February. Meanwhile, moderate to chilly temperatures can create a slushy mess everywhere you look. At the same time, you smell the fresh spring air. You can finally appreciate the crisp breeze accompanied by longer sunshine as you roll down your car windows.

And even crisper than the breeze are the seasonal produce you see at your local market or co-op. There, hipsters flock for the fiddlehead ferns, ramps, spring onions, garlic scapes, peas, asparagus, mint, various other fresh herbs, and hearty, bitter greens. You can see, smell, and taste spring all around you. By May, you’re in heaven! And what is heaven without delicious food and wine?

In my first wine blog, I want to focus on Spring. More specifically, what Spring means for food and wine. Not a sommelier’s take on wine, but rather a culinary angle–my wine picks evoke the flavors and moments of spring. For this blog, I will focus primarily on white wines for their versatility and bright, crisp flavor that lends itself so perfectly to seasonal springtime dishes.

Pretty much, name something green, and it’s probably in season. Many of these fresh, vegetal flavors, in the wine world, are referred to exactly as the foods that offer them appear: “green.” Green is more than a color. It may signify bitterness, freshness, rawness, or unripeness. It can also signify healthfulness; that which is medicinal, refreshing, bright, acidic, youthful, vibrant, and zesty. Now we have a canvas on which to paint a lovely culinary picture.

As I see it, whether you’re combining foods together to create a dish, or combining a dish with wine, you are looking for balance and harmony. This can come from:

1. Complementary or contrasting flavors and textures (sweet and salty, crunchy and creamy, acidic and fatty, funky and fresh) Here, we prevent an overload of one component of food by providing a resolution.

2. Matching flavors (Herbs and goat cheese, Chocolate and chilis, stout-braised short ribs, mint and cucumber) Here we find a common theme between two seemingly different components and play on a particular flavor as an abstract concept that we wish to highlight. And in doing these two things, we also strive to avoid the third scenario:

3. Clashing flavors (Fish and cheese, Umami/Earthy+Gamey, Acidic +Hot and Spicy) Here, we unfortunately combine components that have similar needs of resolution, leaving your tastebuds and stomach feeling very, very sad.

Depending on your preference, you can lean toward #1 or #2, and chances are, your wine pick is going to be great! The most important rule is that there are no absolute rules, and sometimes, you just know what you like. If you like chardonnay with everything, then drink chardonnay with everything!

So, anyway, onto the wine picks! I have chosen 3 different styles to highlight.

Meinklang Burgenland White | Austria | $18.99 | This biodynamic white blend screams springtime with its bright, green, floral notes. An intriguing 50-40-10 blend of grüner veltliner, welschriesling, and muskat (respectively), this white offers a cohesive flavor profile rather than any obvious varietal characteristics. The nose is pleasantly fresh and aromatic, bursting with fresh, floral citrus akin to bergamot, coriander seed, and mint. In a weird but welcome way, childhood memories of opening a fresh box of fruit loops come to mind. Acidity is vibrant and reminiscent of Granny Smith apples or pears tossed with lime zest. This wine is pure excitement on for your tastebuds at under $20 a bottle.  Enjoy with mild stir-frys featuring green vegetables, chicken pizza with ramp and almond pesto, minty lamb meatballs, or a nice falafel sandwich* with lemon tahini, crisp romaine lettuce, and fresh tomato.

Culinary Note:

*Where did I come up with the idea to pair this with falafel? Not only are falafels crispy and delicious, but they are also jam-packed with fresh parsley and cilantro, with just a hint of zesty green chilis and spices such as cumin and coriander. This, along with the nutty characteristic of fried chickpeas (some versions feature fava beans as well) pairs beautifully with this style of wine. 

Soave Classico, Veneto, Italy | From the grape garganega, which is scientifically identical to the Sicilian viarietal Grecanico.

Being a culinary graduate, I find a lot of overlap between the jargon between foodies and wine nuts (By the way, you can’t caramelize a steak!). After all, part of the fun is finding the balance between the simpleton and the snob. If you don’t say something slightly pretentious, are you even enjoying it?

Medium bodied, this style gives you complex aromas, vibrant acidity, and nice, oily texture on the palate.

Sometimes, when people describe wine tasting notes, I think to myself “Wow that’s very specific. Toasted almond? Is it really a note of toasted almond? “Nutty” or “almond” isn’t enough of a description? But when I swirl this in a glass, it is clear to me. This is toasted almond. The aromatic compounds are reminiscent of nuts having gone through to transformation of roasting. A raw almond note, by contrast, would read much more subtle on the nose, similar to unripe stone fruit. For this more subtle almond note, lighter body and fruitiness reminiscent of honeydews, reach for a verdicchio or grechetto (try Andrea Felici Verdicchio–$17.99, or Antonelli Grechetto–$16.99).

These wines would be brilliant with anything pesto* fine Italian cheese & charcuterie plates, pan-seared whitefish and green beans amandine with lemon zest, and would also shine alongside a mushroom risotto with asparagus.

Examples:

Inama Soave Classico | $17.99

Pra Staforte Soave Classico | $27.99

*Culinary Note: Since I’ve mentioned pesto twice, I’d like to add a note from the kitchen and mention it a third time. I know–it’s not 1991, but pesto doesn’t need to go out of style and can be revisited anytime. Plus, it tastes like spring. In culinary school, we learned that anything can be classified as a pesto if it features these components:

1. A nut. In the classic basil pesto, pine nuts are used for their piney aroma and butteriness. But you can swap it out for marcona almonds, pistachios, walnuts, peanuts, macadamias, anything that you can call a culinary nut.
2. A plant tissue. This would be the basil leaves and garlic in the classic green pesto. But this can be interpreted many ways. This could be kale, mint, ramps, roasted bell pepper, fresh peas or mustard greens. Get creative and use whatever you picked up at the farmer’s market that would work for the flavor you want to create!
3. A cheese. Doesn’t have to be parmigiano reggiano, though always a great choice. Anything nutty and aged is good. But you can also take it in a different direction and go with something creamy and herbaceous like chevre. Get creative!
4. An oil. This is when you want to break out the extra virgin olive oil. That said, some chefs do like to dilute the mixture with a neutral oil and only add a small amount of extra virgin to finish it, to prevent the overall mix from being too bitter.

Koehler Ruprecht Kallstadter Riesling Kabinett Trocken | Pfalz, Germany | $23.99

This riesling achieves a wonderful balance. It delivers the bracing acidity that you would expect from German riesling accompanied by tropical notes of coconut, green apple and citrus zest. There is an underlying hint of green or vegetal flavors and a pleasant minerality. The fact that there is so much going on in this wine is resolved by the ever-so-slight hint of residual sugar, though still well within the category of “dry.” This gives the wine some roundness and a refreshing character that makes you want to come back for another glass. This riesling could be featured with a variety of dishes, from Thai coconut chicken soup, to roasted sweet potatoes with harissa, to pork chops with kohlrabi slaw or braised cabbage.

Other dry, balanced Rieslings to consider:

Donnhoff Tonschiefer Riesling Trocken | Rheinhessen, Germany | $29.99

Boundary Breaks Dry Riesling Clone 239 | Finger Lakes, New York | $14.99

And there you have it! My top 3 white wine picks to go with your creative springtime meals! I hope you enjoyed reading, and just maybe it will inspire you or change the way you think about the food, the flavors, and the moments. Have fun in the kitchen and enjoy the weather!

written by Karina

The category of “red blends” has always been a tricky one. Every country in the world makes red blends, and unfortunately there’s no standard recipe for what constitutes a red blend. They can be full-bodied and bursting with ripe, juicy fruit and a silky, ultra-drinkable quality. They can also be earthy and funky with mouth-drying tannins and tart fruit. They can be mind-bendingly complex, or simple and straightforward. 

And while so many regions worldwide are known for their beautiful blends, American drinkers are perhaps more likely to think of Red Blends as, well, distinctly American. These typically big, concentrated blends are packed with ripe, fruity flavors (and might have a few sneaky extra grams of residual sugar).  

But there are two blends we’ve gotten into recently that buck the trend of high alcohol, over-ripe fruit and instead explore the more elegant side of what red blends can be:

 Next Wines Red Blend | $15.99 | Columbia Valley, Washington | Once you taste the perfect harmony of fruit, spice, and well-integrated tannins, it makes sense that this Washington State blend was made by an Oregon Pinot Noir producer. King Estate is known for their world-class Pinot Noir and makes their wines with a beautiful freshness and finesse that highlights the best things about the grape. It’s no surprise that they have the same philosophy with their other wines. An almost equal balance of Syrah, Cabernet Sauvignon and Merlot, it’s honest, delicious, and won’t break the bank.

Birichino ‘Scylla’ Red Blend | $21.99 | Santa Cruz, California | John Locke got his winemaking training from one of the most eccentric wine characters in American history: Randall Graham of Bonny Doon. Graham was one of the pioneering “Rhône Rangers” in California in the late 1980s and rose to fame for his against-the-grain winemaking philosophies and for championing little-known grapes. John Locke takes a similar approach with this fresh, incredibly fragrant red blend from Carignane, Grenache, and a splash of Mourvèdre. As with all of John’s wines, the Scylla is fermented with native yeasts, aged in neutral barrels, and was not fined or filtered. “All Scylla, no fylla,” as he says.

Beyond blends, the “new wave” (ie, the last 15-20 years) of California winemakers has adopted an avant garde approach to the identity of Californian wine. The Californian wine ideals of the 1990s and aughts with new oak barrels, overripe grapes, and high-octane Cabernet Sauvignon and Chardonnay have fallen by the wayside, and in their place are grapes that were once only found in their indigenous European homelands: 

Forlorn Hope “The Kerrigans” | $21.99 | Mendocino, California | Matthew Rorick has made a name for himself by way of quotable, head-turning names and niche, hole-in-the-wall grape varieties. He loves bringing the ‘old school’ wine styles back to life—the gritty, of-the-earth types that remind you that wine is food and not a showpiece. “The Kerrigans” is named in homage to what many old grape growers still call Carignan (car-i-nyan) in California—the perfect description of what to expect in this crunchy, no-nonsense, chillable red.

Matthiasson Pinot Meunier | $24.99 | Napa Valley, California | Pinot Meunier’s spiritual home is Champagne, where it’s used to add fruitiness and acidity in blends with Pinot Noir and Chardonnay in world-famous bubbly. And while it’s not seen much by itself in France (or really anywhere else in the world for that matter), Steve & Jill Matthiasson decided it would be a hit as a still wine from Napa Valley. Originally planted for Mumm sparkling wine, this single-vineyard Pinot Meunier is earthy and mineral driven, while still retaining those sunshine-kissed pomegranate and blueberry flavors and that fragrant rose petal note that Meunier is so well-known for.

More New Grapes To Try:

Forlorn Hope “Queen of the Sierra” Red Blend | $21.99 | Calaveras County, California

Cruse Wine Co. Tannat | $27.99 | Mendocino, California

Stolpman “Love You Bunches” Sangiovese | $27.99 | Santa Barbara, California

Martha Stoumen Nero d’Avola | $44.99 | Sonoma, California

This is an honest-to-goodness pairing of wine and food that’s not always easy to come by these days.