When we was in California in May, we stopped at the Hanna winery and
picked up some Cab Franc. They were only tasting one year (I forget
which) but on the strength of that, I bought a bottle of each ('00, '01,
'02,and '03), so today I opened the 2000 and had it with grilled tuna.
Tuna goes pretty well with Cab Sauv, so I figured it would be a good
match, though as it turned out as tuna goes this was a particularly
light flavored piece.

This wine has a big nose. Most often I would find some interesting
olifactory sensations upon opening the bottle, and they would wane with
time. Not this one - it stood up and got noticed. The wine itself was
nice and tannic, dark and full bodied, and next to it the tuna had a
hard time holding its own. However, it didn't have to - I was enjoying
the wine in its own right and I might have downed the entire bottle if I
weren't saving it in splits for later (I'm the only one that drinks, so
the wine lasts longer though it's less fun to drink alone).

I had always thought of Cab Franc as being lighter, but I haven't had
many bottles of it. This one was an experience. It is Hanna's first
bottling of Cab Franc (they use it for blending) and I'd give it a
96.2155 on the modified Parker scale. The pairing only gets a 77.3551
or so. I'll try it again with other foods and report back, but I really
liked this one.

Jose
--
The monkey turns the crank and thinks he's making the music.
for Email, make the obvious change in the address.

I'm also a Cab Franc fan, Jose. And this grape definitely reflects
where it is made. The CF's made in my home state (PA) are generally
lighter in color but still have a bold autumn-leaves aroma, while Calif
versions are usually darker and more tannic.

Dan-O

Jose wrote:
When we was in California in May, we stopped at the Hanna winery and
picked up some Cab Franc. They were only tasting one year (I forget
which) but on the strength of that, I bought a bottle of each ('00, '01,
'02,and '03), so today I opened the 2000 and had it with grilled tuna.
Tuna goes pretty well with Cab Sauv, so I figured it would be a good
match, though as it turned out as tuna goes this was a particularly
light flavored piece.

This wine has a big nose. Most often I would find some interesting
olifactory sensations upon opening the bottle, and they would wane with
time. Not this one - it stood up and got noticed. The wine itself was
nice and tannic, dark and full bodied, and next to it the tuna had a
hard time holding its own. However, it didn't have to - I was enjoying
the wine in its own right and I might have downed the entire bottle if I
weren't saving it in splits for later (I'm the only one that drinks, so
the wine lasts longer though it's less fun to drink alone).

I had always thought of Cab Franc as being lighter, but I haven't had
many bottles of it. This one was an experience. It is Hanna's first
bottling of Cab Franc (they use it for blending) and I'd give it a
96.2155 on the modified Parker scale. The pairing only gets a 77.3551
or so. I'll try it again with other foods and report back, but I really
liked this one.

Jose
--
The monkey turns the crank and thinks he's making the music.
for Email, make the obvious change in the address.

When Tim & John Crouch were alive they grew some CF at Allegro in York
County--Mostly they used it in their Cadenza mertitage. The late G.
Hamilton Mowbray of Montbray vineyards made a CF rivaling the Loire
Valley---his vineyards are now tended to by Bertero Basignani who puts them
in his meritage Lorenzino.

Other than those above, I've not had a CF from Virginia, Penn & Maryland
rise above the pleasant level. Most taste weedy. The Wine Spectator is
pushing "Lung I-land" CF and the ones I have tasted were not ready for Prime
Time. My experience judging VA wines for the Governors Cup indicates that
there have been progress on the whole Bordeaux galaxy of grapes. Minus the
herbaceous taste and feral nose, East Coast CFs are a decent quaff.

"Dan The Man" wrote in message
ups.com...
I'm also a Cab Franc fan, Jose. And this grape definitely reflects
where it is made. The CF's made in my home state (PA) are generally
lighter in color but still have a bold autumn-leaves aroma, while Calif
versions are usually darker and more tannic.

Dan-O

Jose wrote:
When we was in California in May, we stopped at the Hanna winery and
picked up some Cab Franc. They were only tasting one year (I forget
which) but on the strength of that, I bought a bottle of each ('00, '01,
'02,and '03), so today I opened the 2000 and had it with grilled tuna.
Tuna goes pretty well with Cab Sauv, so I figured it would be a good
match, though as it turned out as tuna goes this was a particularly
light flavored piece.

This wine has a big nose. Most often I would find some interesting
olifactory sensations upon opening the bottle, and they would wane with
time. Not this one - it stood up and got noticed. The wine itself was
nice and tannic, dark and full bodied, and next to it the tuna had a
hard time holding its own. However, it didn't have to - I was enjoying
the wine in its own right and I might have downed the entire bottle if I
weren't saving it in splits for later (I'm the only one that drinks, so
the wine lasts longer though it's less fun to drink alone).

I had always thought of Cab Franc as being lighter, but I haven't had
many bottles of it. This one was an experience. It is Hanna's first
bottling of Cab Franc (they use it for blending) and I'd give it a
96.2155 on the modified Parker scale. The pairing only gets a 77.3551
or so. I'll try it again with other foods and report back, but I really
liked this one.

Jose
--
The monkey turns the crank and thinks he's making the music.
for Email, make the obvious change in the address.

Thanks for the tip on Cab Franc. I have to admit I have never actually
tried that varietal, mainly because it is hard to come by. I did read a
review of cab francs on wineeditor.com and it seems it's quite a
versatile wine and like you said not that light as we might think.
Will make effort to find a bottle this weekend...
dave

Jose wrote:
When we was in California in May, we stopped at the Hanna winery and
picked up some Cab Franc. They were only tasting one year (I forget
which) but on the strength of that, I bought a bottle of each ('00, '01,
'02,and '03), so today I opened the 2000 and had it with grilled tuna.
Tuna goes pretty well with Cab Sauv, so I figured it would be a good
match, though as it turned out as tuna goes this was a particularly
light flavored piece.

This wine has a big nose. Most often I would find some interesting
olifactory sensations upon opening the bottle, and they would wane with
time. Not this one - it stood up and got noticed. The wine itself was
nice and tannic, dark and full bodied, and next to it the tuna had a
hard time holding its own. However, it didn't have to - I was enjoying
the wine in its own right and I might have downed the entire bottle if I
weren't saving it in splits for later (I'm the only one that drinks, so
the wine lasts longer though it's less fun to drink alone).

I had always thought of Cab Franc as being lighter, but I haven't had
many bottles of it. This one was an experience. It is Hanna's first
bottling of Cab Franc (they use it for blending) and I'd give it a
96.2155 on the modified Parker scale. The pairing only gets a 77.3551
or so. I'll try it again with other foods and report back, but I really
liked this one.

Jose
--
The monkey turns the crank and thinks he's making the music.
for Email, make the obvious change in the address.

On 13 Jul 2006 10:57:23 -0700
wrote:

Thanks for the tip on Cab Franc. I have to admit I have never actually
tried that varietal, mainly because it is hard to come by. I did read a
review of cab francs on wineeditor.com and it seems it's quite a
versatile wine and like you said not that light as we might think.
Will make effort to find a bottle this weekend...
dave


Dave, try most any Loire Valley red: Chinon, Saumur, etc. All CF.

Sorry this match didn't work out, these wines are certainly a first
choice here for nice rare tuna. Of course there's a huge variation by
terroir, as pointed out.

-E

Jose wrote:
When we was in California in May, we stopped at the Hanna winery and
picked up some Cab Franc. They were only tasting one year (I forget
which) but on the strength of that, I bought a bottle of each ('00, '01,
'02,and '03), so today I opened the 2000 and had it with grilled tuna.
Tuna goes pretty well with Cab Sauv, so I figured it would be a good
match, though as it turned out as tuna goes this was a particularly
light flavored piece.

This wine has a big nose. Most often I would find some interesting
olifactory sensations upon opening the bottle, and they would wane with
time. Not this one - it stood up and got noticed. The wine itself was
nice and tannic, dark and full bodied, and next to it the tuna had a
hard time holding its own. However, it didn't have to - I was enjoying
the wine in its own right and I might have downed the entire bottle if I
weren't saving it in splits for later (I'm the only one that drinks, so
the wine lasts longer though it's less fun to drink alone).

I had always thought of Cab Franc as being lighter, but I haven't had
many bottles of it. This one was an experience. It is Hanna's first
bottling of Cab Franc (they use it for blending) and I'd give it a
96.2155 on the modified Parker scale. The pairing only gets a 77.3551
or so. I'll try it again with other foods and report back, but I really
liked this one.

Jose
--
The monkey turns the crank and thinks he's making the music.
for Email, make the obvious change in the address.



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