New York Cabernet Franc
Macari, Lieb Cellars and Pellegrini lead our New York cabernet franc.
New York Cabernet Franc questions
What does New York Cabernet Franc taste like?
New York Cabernet Franc often shows red and black cherry, raspberry, plum, violet, pepper, tobacco leaf, and fresh-herb notes. Its cool-climate acidity can make the wine feel bright and food-friendly. Tannins are usually moderate, though ripeness and oak aging influence weight. The grape’s herbal character is a classic varietal trait when balanced by ripe fruit.
What is the difference between Cabernet Franc and Cabernet Sauvignon?
Cabernet Franc usually has lighter body, softer tannin, and more floral or herbal aromas than Cabernet Sauvignon. Cabernet Sauvignon tends to be darker, firmer, and more powerful, with blackcurrant and cedar notes. Cabernet Franc ripens earlier, which helps it succeed in cooler regions. It can also be blended with Cabernet Sauvignon or bottled on its own.
Is New York Cabernet Franc a light red wine?
New York Cabernet Franc is usually medium-bodied rather than light, with moderate tannin and lively acidity. It can feel fresher and less heavy than many Cabernet Sauvignons, especially in cooler vintages. Some examples are juicy and easy to drink, while others have enough concentration and oak to benefit from a few years of aging.
What food pairs with New York Cabernet Franc?
New York Cabernet Franc pairs with roast chicken, duck, pork, lamb, grilled vegetables, mushrooms, and herb-seasoned sausages. Its acidity and moderate tannin make it more flexible than very heavy reds. Dishes with rosemary, thyme, bell pepper, or earthy lentils echo the grape’s savory side. Serve it around 60 to 65 degrees Fahrenheit.