Wines made from Cabernet franc grapes of Romania
Discover the best wines made with Cabernet franc as a single variety or as a blend of Romania.
More informations about the variety Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
More informations about the wines of Romania
Romania is located at the geographical crossroads between Central and South-Eastern Europe. The Romanian wine industry uses a wide range of indigenous and international red and white Grape varieties. Both vinifera and American grape species are present here, as well as a number of hybrids. The latter are chosen for their resistance to varying Climates.
What are the typical flavors of the Cabernet franc grape variety?
- OakPresent in 13% of Cabernet franc
- Red fruitPresent in 12% of Cabernet franc
- Black fruitPresent in 12% of Cabernet franc
- Non oakPresent in 9% of Cabernet franc
- EarthPresent in 8% of Cabernet franc
- SpicesPresent in 7% of Cabernet franc
- Dried fruitPresent in 4% of Cabernet franc
- Tree fruitPresent in 2% of Cabernet franc
- Citrus fruitPresent in 2% of Cabernet franc
- Black currantPresent in 1% of Cabernet franc
- Exotic spicePresent in 1% of Cabernet franc
- TarPresent in 1% of Cabernet franc
- CedarPresent in 1% of Cabernet franc
- FlintPresent in 1% of Cabernet franc
- PrunePresent in 1% of Cabernet franc
- ChocolatePresent in 1% of Cabernet franc
- VanillaPresent in 1% of Cabernet franc
- PepperPresent in 1% of Cabernet franc
- PlumPresent in 1% of Cabernet franc
- Black cherriesPresent in 1% of Cabernet franc
News about the grape variety Cabernet franc
At the heart of the terroirs of Mâcon-Saint-Gengoux-Le-National
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Saint-Gengoux-Le-National, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitte ...
Andrew Jefford: ‘I disregard yield information – trust what you taste instead’
I was with some wine students in Chablis, visiting the affable Guillaume Michel of Domaine Louis Michel. The 2018 vintage in Chablis was prolific, though Guillaume’s team pruned the vines as hard as normal. Guillaume has a little more than a half-hectare of the smallest of the grands crus, Grenouilles (8.74ha in production in 2018, most of which is controlled by the cooperative La Chablisienne): delicious in 2018. And, after a year’s pruning and vine-tending, after hand-harvesting and scrupulous ...
A groundbreaking Dram
Ardbeg single malt whisky, based on the southern shores of Scotland’s island of Islay, has recently unveiled Fon Fhòid: the latest in a number of highly unusual experiments. Back in 2014, the distillery team lead by whisky creator, Dr Bill Lumsden and former distillery manager, Mickey Heads (now retired) took the highly unusual approach of burying two already matured casks of Ardbeg underneath the peat bogs themselves, (burning peat smoke is normally used to dry the malted barley during producti ...