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Long Island - A very special place we get to call home.

Loving The Other Cabernet, To Be Franc

Updated: Jan 2

The other night we were invited to a client's house for dinner. We didn't know them all that well, and I wanted to bring the obligatory bottle of wine (no swinging arms here). I wanted to bring something regional, and after sifting way too long through the racks labeled "Long Island" at my favorite liquor store, I picked a bottle of Jamesport Vineyard’s East End Cab Franc. I didn't have much to go on other than I knew I liked other wines from Jamesport, and though I hadn't had a franc in quite some time I do recall really liking them. It was a risk I was willing to take.


My first experience with Cab Franc was a Pindar vintage (my mom was the tasting room manager there). I was instantly enamored by its plum color --I have an affinity for purple-toned reds as opposed to those brick or rusty in hue. Not as heavy as a cab sauvignon, cab franc has nuances of dark cherries and vanilla with an edge of smoke . It’s a really full flavor in a lighter bodied wine.


Cab franc isn't necessarily the new kid on the block. Back in the 80s when the grape growing pioneers were getting started, they realized cabernet franc flourished in our maritime climate. Now many LI wineries have cab francs in their lineup.


Getting back to my Jamesport selection, thankfully it was very good. Exceeded expectations, actually. The hosts did not partake (they lightly sipped on prosecco all evening), so I shamelessly refilled my glass at my leisure. Too good to be used as Drano.



If you haven't yet had the pleasure, try giving up your glass of the "other" cabernet and give this a sip. It may not be a permanent transition, but you'll have expanded your wine-layered horizon. Cheers.

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