Description
Dr Konstantin Frank Cabernet Franc 750ml
Cabernet Franc, the premier red grape of Bordeaux and the Loire Valley thrives here in New York’s Finger Lakes, where it is considered one of the most promising varieties. This Cabernet Franc is grown on the steep slopes of deep glacial lakes which moderate the temperatures throughout the year.
VINEYARD
Our Cabernet Franc was planted in 1974, 1997, and 1999 on 3309 rootstock in our Keuka Estate vineyards. Vineyards on Keuka are shallow, shale-based soils which adds minerality, acidity, and elegance. A small portion of the blend comes from Eric Volz Vineyard, just north across the road from Dr. Konstantin Frank’s plantings on Keuka Lake. These vines were planted in 1990 by Walter Volz, the winery’s first Vineyard Manager. This vineyard is managed by Eric Volz, current Vineyard Manager for the winery, who worked alongside his father Walter and grandfather, Dr. Konstantin Frank. Soils here are shallow with high natural acidity and high amounts of shale.
THE WINE
Lighter in color and style compared to the 2015 vintage. Medium intensity with cranberry, raspberry, cracked pepper, dark cherry, and slight toastiness from oak. Soft earthy tannins are balanced perfectly with vibrant acidity. The combination of European and American oak adds layers of spicy flavors.
FOOD PAIRING
Stuffed Bell Peppers, Pork Tenderloin, Ribs, Roast Beef, Chocolate Fondue.
Dr Konstantin Frank Cabernet Franc Notes To Your Senses:
- TASTE: Medium intensity with cranberry, raspberry, cracked pepper, dark cherry, and slight toastiness from oak soft earthy tannins
- AROMA: Black cherry, violet and cedar
- APPEARANCE: Intense reddish purple
- ABV: 13%
- PAIRING: Stuffed Bell Peppers, Pork Tenderloin, Ribs, Roast Beef, Chocolate Fondue
Red Wine:
Bringing out the best aromas and flavors of red wine can be achieved through the correct storage of temperature, generally between 50 to 55 degrees. Of course, this is a general rule of thumb as it depends on the grapes used when producing wine. There are so many health benefits due to the tannin. Procyanidins are a type of condensed tannin that is found in green tea and dark chocolate. Speaking of health young red wines are better than old as they have more tannin. However, as red wine ages, they become lighter. Very old wines are translucent and pale.
Vitis vinifera originating from Eastern Europe makes up most of the common varieties of red wine. The aromas of red wine come from grapes only. Cherry, berry, jam, and herbs are all from fermented grapes and wine aging in oak barrels. Pretty simple for such a rich, complex, and tasteful wine!
Master Sommelier Little Known, Big Facts:
- The color of wine depends on the fermentation extracts using skin, like Red wine as compared to white wine, leaving the skin behind
- The oldest bottle of wine dates back to A.D. 325; it was found in Germany inside two Roman sarcophaguses
- The worst place to store wine is usually in the kitchen because it’s typically too warm, in refrigerators, their warmest setting can be too cold
- Richer heavier foods usually pair well with richer, heavier wines; light wines pair with lighter foods
- Generally, a vintage wine is a product of a single year’s harvest, not when the wine is bottled
- A “dumb” wine refers to the lack of odor while a “numb” wine has no odor and no potential of developing a pleasing odor in the feature
- If a server or sommelier hands you a cork, don’t smell it, look for the date or other information ( mold, cracking, or breaks)
- Tannin is a substance that tingles the gums when you indulge your palate with a sip of wine, it’s an excellent antioxidant
- Smell is by far the most important sense when it comes to drinking wine
- Wine was first developed in Mesopotamia, not France
- French wines are labeled following the soil on which they are produced, not according to the grape used
- When chilling wine, adding salt to ice will cool it down faster
Warnings:
You must be 21 or over to purchase this product
Instructions:
Serve chilled or at room temperature
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