Four inches of snow fell in Central Pennsylvania this first full week of March 2019, and temperatures dipped into the teens overnight.
Now, I’m not here to report on the weather or invite a pity party (unless there’s wine, of course). Elsewhere in the country, people will be singing the winter blues much louder and longer than us.
The solution? Think spring and go pink to chase the blues away!
This month, the Wine Pairing Weekend (#WinePW) group of influential wine and food bloggers is focusing on Cabernet Franc. My choice for this theme is a 2017 Domaine les Pins “Les Rochettes” Bourgueil Rosé from the Loire Valley of France.
The wine
If you’re unfamiliar with Cabernet Franc, you may be wondering: Is it related
to the more well-known Cabernet Sauvignon? Correct! Cabernet Franc is one of
the parents of Cabernet Sauvignon, as is Sauvignon Blanc.
Cabernet Franc shares some of the same fruit and herbaceous qualities as its offspring. However, Cabernet Franc ripens earlier and is less tannic (astringent). Earlier ripening can make Cabernet Franc attractive as a single varietal to cold-climate producers that have trouble ripening Cabernet Sauvignon.
Chinon and Bourgueil in the Touraine region of the central Loire are iconic for producing Cabernet Franc red, rosé, and sparkling wines. Elsewhere, stand-alone Cabernet Franc is produced in parts of California and the Eastern United States, including the Finger Lakes region of New York State. Cabernet Franc is also used as a blending partner, with Cabernet Sauvignon and Merlot, in, most famously, Bordeaux (France) red wine.
Domaine les Pins has been a family-owned estate for five generations. Their vineyards consist of gravel and sandy soils, and are planted exclusively to Cabernet Franc. They use “modern and sustainable methods to respect the diversity of the soil and its environment.” Their rosé is fermented at a low temperature for a month.
Tasting notes: Bright pink color and rounded, full mouthfeel. Fresh strawberries on the nose hint of spring. Finish is long and slightly flinty and peppery.
The pairing
Where I live, it’s spring when the ground warms up enough to plant onions
and peas. Usually that happens around St. Patrick’s Day. Though it’s too early
for planting vegetables, remember, my goal is to “think” spring by planting the idea of warmer weather.
I searched for a pairing both forward-looking and still comforting enough for the harsh reality of another chilly late-winter night in PA. Thanks to Mamma C, I found just the thing, Pasta e Piselli (Pasta and Peas), an easy, one-pot meal from Naples, Italy, where it’s 65 degrees, as I write, and must actually feel like spring.
Because I love farmers’ markets any time of year, I couldn’t resist a trip to the nearest one for ingredients. Who knows?! Maybe some hothouse grower would be purveying local peas and onions. Vendors stared at me inquisitively when I asked. “Doesn’t this woman live around here?” their faces seemed to say. I escaped their glare by buying some hothouse-grown arugula for a side salad.
I did pay a visit to the “turkey lady” at market for three different kinds of sausage – Chipotle, Sicilian and citrus, and country sage. Everyone needs a turkey lady. I cooked and chopped up the sage sausage to add to the Pasta e Piselli the first night, and the two others I added on “leftovers” night (when flavors blend and a dish gets truly yummy). I feel this addition complemented the wine’s spicy finish and enhanced the pairing overall.
Final notes
This pairing experience was fun but left me longing to return to the Finger Lakes and that region’s delicate, racy, cold-climate wines, including Cabernet Franc and Cabernet Franc rosé. Check out my stories from April 2016, May 2016, and May 2017 for details. Let me know if you’re inspired to visit (or revisit), too!
Please join us for a Twitter chat on Saturday, March 9, at 11 a.m. ET. Follow #WinePW. Here are the bloggers:
- 2 oz Pours: 5 Cali Cab Francs by Nicole of Somm’s Table
- At the Brasserie: Domaine de la Noblaie Pierre de Tuf 2014 with Chanterelle Mushroom & Herb Omelet by Cindy of Grape Experiences
- Lamb Stew Paired with Cabernet Franc Created by Couples from Gwendolyn of Wine Predator
- Cabernet Franc Food Pairings by Steven of Wine and Food Pairings
- Cabernet Franc Rosé Paired with Pasta e Piselli by Linda of My Full Wine Glass
- Cabernet Franc: A Vegetarian’s Best Friend by Lori of Dracaena Wines
- California Cab Franc with a Homey Casual Meal by A Day in the Life on the Farm
- Chicken + Loire Valley Cabernet Franc — A Devilishly Delicious Pairing by Nancy of Pull That Cork
- Experimenting Chilean Perez Cruz Cabernet Franc with Five (Sweet, Sour, Bitter, Salty and Umami) Tasty Meat by Pinny of Chinese Food and Wine Pairings
- Ironstone 2016 Cabernet Franc: Comparing the Reserve and the Not Reserve by Cam of Culinary Adventures with Camilla
- Leah Jørgensen’s Blanc de Cabernet Franc Paired with Red Lentil Soup by Lauren of The Swirling Dervish
- Portobello Mushroom Chicken Braise with Dracaena Reserve Cabernet Franc by David of Cooking Chat
- Made in China Sparkling Cabernet Franc Pairs Great with Weeknight Dinner by Traveling Wine Profs
Next month’s #WinePW will be hosted by Gwendolyn over at Wine Predator. She asks us to explore Biodynamic Wines of the World. Here’s her invitation post!