Wines made from Cabernet franc grapes of Turkey
Discover the best wines made with Cabernet franc as a single variety or as a blend of Turkey.
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 Turkey
Turkey, located on the Anatolian peninsula between the Mediterranean and the Black Sea, produces more grapes than any other country in the world. However, only a very small proportion of these grapes are made into wine; as a predominantly Muslim nation, Turkey's per capita Alcohol consumption is very low. The lack of wine production in Turkey is highly ironic, as wine historians believe that viticulture and winemaking originated in this Part of the world. Archaeological projects in Turkey and neighboring countries in the Levant have uncovered evidence suggesting that primitive VineBreeding was part of life here more than 6,000 years ago, which explains the abundance of wine grapes (vinifera).
What are the typical flavors of the Cabernet franc grape variety?
- OakPresent in 49% of Cabernet franc
- SpicesPresent in 47% of Cabernet franc
- Red fruitPresent in 47% of Cabernet franc
- Black fruitPresent in 46% of Cabernet franc
- EarthPresent in 42% of Cabernet franc
- Non oakPresent in 41% of Cabernet franc
- MicrobioPresent in 20% of Cabernet franc
- FloralPresent in 12% of Cabernet franc
- VegetalPresent in 7% of Cabernet franc
- Dried fruitPresent in 7% of Cabernet franc
- CherryPresent in 4% of Cabernet franc
- Tree fruitPresent in 4% of Cabernet franc
- ChocolatePresent in 4% of Cabernet franc
- OakyPresent in 4% of Cabernet franc
- PlumPresent in 4% of Cabernet franc
- VioletPresent in 3% of Cabernet franc
- LeatherPresent in 3% of Cabernet franc
- RaspberryPresent in 3% of Cabernet franc
- PepperPresent in 3% of Cabernet franc
- Black fruitsPresent in 3% of Cabernet franc
News about the grape variety Cabernet franc
Walls’ hidden gems: Domaine Richaud, Cairanne
Whenever I visit Domaine Richaud, just outside the village of Cairanne, the winemaking team remind me of friends I made at free parties in the 1990s in fields and disused warehouses. I’m not talking dreadlocks and dogs on strings, but there’s always an anarchic frisson in the air. You get the impression they know how to enjoy themselves. Perhaps it’s to be expected, given the radical furrow Marcel Richaud has ploughed. He’s approaching 70 now, but still thrums with pent-up energy, his ice-blue e ...
Big push on Rhône Valley whites underway
President of Inter Rhône Philippe Pellaton put forward the body’s ambitious commercial strategy from now until 2035 at the Maison des Vins on 8th December. The Rhône Valley continues to make considerably more red wine than white and rosé, but Pellaton explained that reweighting the split of different colours will be one of their principal policies. Their intention is to increase production of white wines with a view to doubling shipments between now and 2031. ‘Historically, Rhône Valley Vineyard ...
Are Bordeaux and Napa close to ‘tipping point’ on global warming? – Study
Writing in the Oeno One journal, researchers said climate data showed a significant increase in average growing season temperatures in both Napa and Bordeaux, particularly since the 1980s. So far the warmer conditions have generally contributed to better average wine quality, noted the authors, from the University of Bordeaux’s ISVV Institut des Sciences de la Vigne et du Vin and UC Davis. Yet, they questioned how long this would continue. The authors said: ‘In Napa and Bordeaux, viticulture has ...