A classic Cab Franc from Chinon. It's a style of wine that really takes awhile to develop a taste for, but it has slowly grown on me over the last 10 years and I find it pairs with lots of foods. I had this with nicely-browned pork chops finished in a white wine, mustard and cream sauce.
Dark, charcoalish ruby. Closed, tight, and earthy the first day. After three days in a Vacu-Vin closure, it was superb. (Would it be sacrilegious to say that on the third day, it rose?) Fragrant nose of black cherry, cherry cake icing, toasted walnut oil, and burning fall leaves. Ripe, dark cherry fruit, with crisp, refreshing acidity and a fair amount of chalky tannin. This wine will improve over the next two years or so. 88+. Imported by Massanois Imports (a Francks Signature Wines selection). Was about $15 from Zachys in NY, making it an excellent value.
1 comment:
I tried this wine in DC recently, and found it to be a delicious compliment to our steakes! Cheryl K
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