Cabernet Franc: Dad Deserves his Props

     OK, here's a good trivia question for you wine geeks: What two grapes have been proven to be the genetic parents of Cabernet Sauvignon?

Answer: Cabernet Franc and Sauvignon Blanc

      No one knows exactly when this marriage took place yet it's without question that Cabernet Sauvignon has outshined it's parentage in reputation and demand.  That shouldn't discourage anyone from enjoying both of these noble varietals.

      Anyone within earshot knows I've been a big fan of Cabernet Franc and I think it has the opportunity to become a focal wine grape for Israel.As one of the five Bordeaux red grapes (with Cabernet Sauvignon, Merlot, Malbec and Petite Verdot) and as the noted principal grape in many Loire Valley wines, Cabernet Franc can be found as a part of many of Israel's finest Bordeaux style blends. However, it's a single varietal or principal grape that I believe Cabernet Franc shows it's potential for making a place for Israeli wines on restaurant wine lists around the globe. Where there are thousands of Cabernets and Merlots being produced, Cabernet Franc offerings are slim and few between and no one international region has grab onto it's coattails to get on wine shop shelves and restaurant wine lists. 

     As Sauvignon Blanc opened doors for New Zealand's wines including their Pinot Noir and albec opened up doors for other Argentenian wines (including their Cabernet Sauvignon, Chardonnay and Merlot) Cabernet Franc might just be Israel's spearhead off the kosher wine shelf to  being situated in more prominent and greater frequency in the highly competive wine list/ shelf placement arena.

    One place that is well acquanted with Cabernet Franc is Long Island, New York. On Long Island, there is some well regarded Cabernet Franc producers who sell mostly to the local population and tourists but the grape is well respected in the region and not just a blending partner and since many Israeli wineries do the majority of their US exporting (which can be as much as 70% of their total exports) to the greater New York/New Jersey market (because of the highist concentration of Jewish residents in the US and the hightest concentration outside of Israel) it seems a natural fit.

Notable Israeli Cabernet Franc Producers: the Chateau Golan, Ella Valley, Gush Etzion, Margalit, Pelter, Psagot, Recanti, Tishbi, Tulip, Vitkin, Yatir, Zemora wineries all provide splendid well reviewed examples of how this grape is coming into it's own in Israel.

Tabor makes a well reviewed Cabernet Franc Rose

Fruit Flavors & Aromas: black currant, plum, cherries and raspberries

Vegative Flavors & Aromas: herbs, green vegetables: green peppers, green olives, eucalyptus

Food Pairings: Cabernet Franc has many of the same flavors of Cabernet Sauvignon with a lighter body and higher acidity that makes it a much more food friendly choice for the table.  Matches well with grilled vegetables & eggplant, zuchinni, and tomatos as well dishes flavored with thyme, saffron, rosemary and sage.

There are currently four producers of traditional sparkling wines in Israel. Carmel and Yarden's Gamla label are the largest and longest producers with mid-size Tishbi and boutique Pelter more recently adding to the list.

These four wineries offer sparkling wines reminiscent of a Champagne, Blanc de Blanc or Cava type sparkling wine while they and others also offer up frizzante wines as well.

Carmel offers two sparkling wines made in the Charmat (secondary fermentation) method and are the least expensive way to get a big pop at a party.

Gamla Brut, produced by Yarden, is the only Champenoise method wine (where the secondary fermentation takes place in the bottle) that uses the traditional Champagne blend of Pinot Noir and Chardonnay grapes to make their wine.

Pelter makes maybe the best received Blanc de Blanc (white wine from white grapes in contrast to other sparkling wines that might use red grapes such as Pinot Noir)

The newest sparkling wine on the market is Tishbi's Brut made from French Columbard grapes. French Columbard is a popular choice for sparkling wines in warmer regions (as well as a common base for Cognac brandy in France). Typically, French Columbard wines are made into sparkling wine using the Charmat method but Tishbi uses the more expensive and labor intensive Champenoise method.

David Rhodes, CBW is a California trained food & wine expert now living in Israel. David is the wine writer for Israel's ESRA (English Speaking Resident's Assocaition) magazine as well is the regular weekly guest commenting about wine & spirits on RustyMikeRadio.com. He currently is writing a book about Israeli wines.

David can be reached at IsraeliWineGuy@gmail.com or in Israel can be reached at 052-702-WINE (9463)