We’re delighted to announce our first fall pig roast at the tasting room in Ghent. Wes Powell from Powell Ranch in New Lebanon will be here with a slow-roasted pig and all the fixings. 12-5 pm
Cabernet Franc is quickly becoming one of the signature red grapes of the Hudson Valley. There are older plantings, and newer one being rooted every year. It is one of the major red grape varieties worldwide. It was historically grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, and was also vinified alone in the Loire’s Chinon. Records of Cabernet Franc in Bordeaux go back to the end of the 18th century, although it was planted in Loire long before that time. DNA analysis indicates that Cabernet Franc is one of two parents of Cabernet Sauvignon, a cross between it and Sauvignon Blanc.
Cabernet Franc has become a popular and highly prized varietal wine on the east coast from Connecticut down through Virginia with immense success.
Cabernet Franc is lighter than Cabernet Sauvignon, making a bright pale red wine that has great finesse and features cherry or raspberry red fruits. peppery perfume, as well as some slight hints of tobacco, cassis, and violets.
Our Cabernet Franc is made using New York state grapes, and is aged 9months in French oak.
This (2007 vintage) bright, lively red starts with refreshing aromas of cherry and plum, and on the palate, waves of cedar, red berries and pepper. Though not terribly complex, the wine has an appealing, sprightly character and will pair well with poultry and game. 84 Points – Susan Kostrzewa, Wine Enthusiast
Made from locally sourced fruit Hudson Valley Cabernet Franc can produce medium bodied, lush, dark berry filled wine with just the correct amount of acidity and tannin. Many exhibit a touch of earthy character that I like to call Hudson Valley funk, think crushed Autumn leaves and forest floor. Perfect food wines to serve with a variety of dishes including hearty soups and winter one pot meals. – Wendy Crispell, Sassysipnyc.com
“When people purchase wines made in the Hudson Valley or New York for that matter, they often drink them when they get home. I am going back to my buy one for now and one for latter because they age quite nicely. I recently found a 2007 Hudson-Chatham New York State Cabernet Franc in the cellar. It came out and met the corkscrew, the glass and my lips. Complex layers of aromas filled the air…. black fruit, blackberry, oak and spice. There was some hints of wet tobacco. As the wine hit my lips and palate, flavors of black fruit and blackberry were enjoyed. There was a chewy aspect to the wine and it finished with some white pepper spice. I paired this with Black Bean and Chorizo Chili and it was quite the pairing. I am sorry if you want the recipe, I kind of threw it together and didn’t record what I was doing.” – Debbie Gioquindo, the Hudson Valley Wine Goddess
Hudson-Chatham Cabernet Franc was featured in THE FIRE ISLAND COOKBOOK by Mike DeSimone and Jeff Jensen (The World Wine Guys) was just published by Simon & Schuster. On pages 132 adn 133, along ith a fabulous recipe for Peppercorn Brined Porkchops, the wine recommended is Hudson-Chatham Cabernet Franc!