Why is Cabernet Franc Held in High Esteem by Me?
Photo from grapevinesgalore.com
Background
Many people both casual wine drinkers and wine aficionados have asked what and why my “love affair” is all about with Cabernet Franc? Firstly, I enjoy just about all varieties of wine from A (Albariño) to Z (Zinfandel). But very few wines have had the endurance run that Cabernet Franc has in my life.
Photo ©Michael Kelly
The first time I heard about Cabernet Franc was at a tasting with Robert Mondavi in 1978 at his winery. Both my wife and I were caught off guard as to the intensity of flavor of his 1974 Cabernet Sauvignon Reserve. While always liking his wines, he mentioned that he always uses a small percentage of Cabernet Franc that provided a punch and texture to accent the Cabernet Sauvignon. Being a newbie in the wine world at that time, I was fascinated to hear about and explore Cabernet Franc in great depth.
The Journey
Photo ©Michael Kelly
From that day forward, I started ferreting out Cabernet Franc wines and winemakers. Back in 1978 very few wineries were making a 100% Cabernet Franc but used it sparingly and in moderation for blending. While Cabernet Franc has always been a wine of importance in Bordeaux blends it was not really a known standalone wine in the USA until the 1990’s. As the years passed, I started literally sniffing out small producers of Cabernet Franc wine. One of the first was Crocker & Starr with Pam Starr being a strong advocate of this grape. She in turn provided me “clues” to other great winemakers of Cabernet Franc. Over the years I met many winemakers and tasted such remarkable wines of Cabernet Franc from Keenan, Barnett, Titus, LXV Wines, Dracaena Wines, Absolution Cellars, Cuda Ridge Wines, PureCru, Crystal Basin Cellars, Wood Family Vineyards, Shale Canyon, Kautz & Kramer, L’Autre Cote, 3 Steves, Rosa Fierro Cellars, McKenzie-Mueller, Kenefick Ranch, J. Lohr Vineyards, Ancient Peaks, Lava Cap, Villa Vallecito, Mineral Wines, Selin Cellars, Dunning Vineyards, Vinoce, Palazzo, Brickbarn Estate, Middle Oaks, Mountain Terraces, Callaghan Vineyards, Vivac, Quady North, Narmada Winery, Fjord Vineyards, Benmarl, Detert, Vermilion Valley, Oakville East, YoungInglewood, Trespass Vineyards, Vineyard 29, Shadybrook Estate, Smith-Madrone, Camaraderie Cellars and many more across the USA. Also found a host of excellent Cabernet Franc wines from Argentina, Chile, France, Italy, Canada and many more countries.
While I can’t seriously remember the first 100% Cabernet Franc I tasted, it has since attracted me to try and taste many production vintages by wineries, terroirs and regions of the world trying to understand its nuances of flavors. Essentially no two are identical! Cabernet Franc wines are adaptable in growing in various soils and regions.
Today I have many vintages of Crocker & Starr Cabernet Franc in cellar and credit Pam Starr with fostering and developing my “love affair” with Cabernet Franc. All the previous wineries mentioned, and many others, have been such a joy to savor their wine on this journey of a Cabernet Franc varietal and Cabernet Franc blend odyssey.
The Allure
Over the years, I have found many other noteworthy and reputable wine aficionados have had a similar “love affair” with Cabernet Franc. Jancis Mary Robinson the well know British wine critic, journalist and wine writer quote of Cabernet Franc sums up her feelings “I’m not a huge enthusiast of the sexual stereotyping of wines but even I can see that Cabernet Franc might be described as the feminine side of Cabernet Sauvignon. It is subtly fragrant and gently flirtatious rather than massively muscular and tough in youth. Because Cabernet Sauvignon has so much more of everything – body, tannin, alcohol, color – it is often supposed to be necessarily superior, but I have a very soft spot indeed for its more charming and more aromatic relative, Cabernet Franc.”
Steven Kent Mirassou, 6th generation winemaker extraordinaire of Lineage Collection, L’Autre Côte Wines and Steven Kent Winery and recent author also has a straightforward “love affair” with Cabernet Franc with this quote “Cabernet Franc, in its purest form, is all about sex. From the silkiness of its texture to the exoticism of its aromas; from the raciness of its acidity to its emotion-prodding “it-ness,” Cabernet Franc is terrifyingly and wonderfully naughty”.
For me, I have for years called Cabernet Franc “the seductress of wines”, as I was smitten back in 1978!
Cabernet Franc as the Utility Player of Red Wine
But why Cabernet Franc verses for example Cabernet Sauvignon? Again, I love Cabernet Sauvignon, and it dominates the cellar by volume and Cabernet Franc being the second largest varietal. I believe wine and food are like one coin being of heads & tails, wine and food pairings bring out the best in each other. While a few wines can be enjoyed as a stand-alone drink, together with food they bring out the best in each other. In my weekly writings, I quote Andre Simon in the statement “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners”.
Pictured are just a few of meals prepared and enjoyed with Cabernet Franc wines.
Photo ©Michael Kelly
Cabernet Franc can easily be referred to as the utility player of red wines. With it grown world-wide, its terroir is indigenous to the location grown and food profiles range the gamut. Robert Parker in quoting about Cabernet Franc from Crocker & Starr stated they “are glorious representations of this underrated variety, and are the very definition of tension, precision of flavors, great structure and a texture that begs for a wide host of foods. This could be because there’s a note of cardamom in these Cabernet Francs, which may be their hallmark. Cardamom is a mysterious spice, often recalling bark, stones, flowers and fruit all at once. So it’s no wonder these wines are welcome at most any table.”
While extremely easy to pair up a nice ribeye or filet mignon with a Cabernet Sauvignon, it is equally enjoyable to have it paired with a heavy, tannin and acidic Cabernet Franc. Cabernet Franc from Loire Valley is a mild, soft and cuddly Cabernet Franc and can be a great dinner companion from pork to just about any main entrée. A noteworthy high-altitude wine from New Mexico, Vivac can handle just about any red meat. Even sparkling Cabernet Franc Rose, Blanc or a lighter “Chinon style” Cabernet Franc can go with many fish selections such as salmon, Petrale sole, tuna, etc.
Cabernet Franc Becoming King
The evolution of Cabernet Franc has exploded during the last few years as a standalone varietal. In the latest California Red Wine Grape Crush (2025) it shows that Cabernet Franc is the most expensive grape varietal per ton on average for the harvest in Napa Valley. It went for $11,052/ton and Cabernet Sauvignon went for $6,690/ton. These are average prices per ton for Napa County.
Summary table (2025 Napa County data)
| Variety | Avg. Price ($/ton) | Bearing Acres |
| Cabernet Franc | $11,052 | 1,185 |
| Cabernet Sauvignon | $8,645 | 23,783 |
| Chardonnay | $3,683 | 5,022 |
| Merlot | $4,764 | 3,283 |
Key takeaway: In 2025, Cabernet Franc grapes in Napa County commanded a premium price of over $11,000 per ton, more than double the countywide winegrape average, underscoring its strong market position in the region’s wine industry. The graph also shows the increasing demand for Cabernet Franc wine grapes.
Nine years ago, I met via telephone call with Lori Budd of Dracaena Wines. She and her husband Michael were responsible for securing December 4th on the worldwide calendar as Cabernet Franc Day. This day continued to intrigue me for about a year and decided to hold a wine competition exclusively for this varietal.
Most recently fourteen states participated in the competition and additional entries from international wineries from Canada, Chile, Italy, France, Argentina, etc.
Cabernet Franc is so wide ranging in flavor based upon the terroir that appeal is worthwhile on its own accord. Add to the “mysteries of the grape” and range of intensity, you now have my personal perspective of this tantalizing wine. It is with this background that I started 8 years ago the Annual International Cabernet Wine Competition. It is held in early March timeframe with two sets of judges (Professional & People’s Choice) and is a blind competition using the Danish methodology.
The entry form can be found at: https://californiawinesandwineries.com/2027-international-cab-franc-celebration/
If you want to truly appreciate an intriguing and opulent wine, pick up a bottle of Cabernet Franc and possibly start your own love affair.
Sláinte,
Michael Kelly
2016 Beronia Reserva Rioja – A Region of Distinction
Photo from Beronia website
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine used 95% Tempranillo, 4% Graciano and 1% Mazuelo grapes. Aged for 18 months in mixed French and American oak barrels, followed by an additional 18 months aging in the bottle before release. The wine comes in at 14.5% alcohol. Their recommendation is to drink before 2033. Decided to open it about mid-point in its maturity and it was very good.
First on the eyes a deep radiant garnet almost blackish coloring. On the nose dark fruits, black cherry and blackberries are initial scents picked up. On the palate, this Rioja is silky smooth with sweet tannins and acidity kept in check. The fruits with a hint of old-world structure and spices finish off each sip. On the finish, a very slight sweetness of vanilla and toffee with a counter balance of minerality. The wine was rated 91 points and came in at 14.5% alcohol level.
My personal recommendation would be to spend a bit more and go with the Gran Reserva as it provides a much fuller experience. Gran Reserva is one of my favorite Rioja wines.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Pulled this wine for dinner with pan fried fileted chicken with a homemade chili salsa. Topped off with grated cotija cheese. Accompanied by roasted yellow street corn, also topped with cotija cheese. Additionally, refried beans with cheddar cheese were served. While a bit apprehensive pairing chicken with a red wine, the salsa with mellowness and little tannins of the Rioja were very well matched.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
2020 Lavender Ridge Vineyard Syrah – The Fruit was Perfectly Matched to the Beef Dish and Spices
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I purchased this wine four years ago and laid it down in the cellar. Knowing the meal, I thought this would go well with it. Sierra foothills Syrah tend to be intense with bold flavors from granite-based soils and a warm climate. This met and exceeded those expectations with dark fruits of blackberry, plum and spicy notes of pepper and clove. Earthy notes of smoke and minerality were exceptional. On the nose, floral violet aromas and the finish being full-bodied and soft caressing tannins.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Dinner with this wine beef Teriyaki with snow peas and green onions. Ingredients besides the flank steak, Teriyaki sauce, snow peas, kosher salt, chardonnay wine, red chili peppers, cayenne pepper, cornstarch, cooking oil, white mushrooms, garlic, ginger root and sliced green onions. Syrah works well with beef teriyaki with its bold fruit flavors that counterbalance the dish spiciness. The rich dark fruit of the wine absorbs the edgy profiles of ginger, garlic and soy sauce. Accompanied by a bed of brown rice.
The wine was perfectly suited for the meal with its dryness and fruit providing a beautiful backdrop to each morsel.
The Winery
Photo ©Michael Kelly
Lavender Ridge Vineyard tasting room is in the town of Murphys in the lower Sierra Nevada foothills. Lavender Ridge specializes in Rhone varietal wines. They include Cotes du Calaveras Blanc, Viognier, Roussanne, Rolle, Grenache Blanc, Grenache Rose, Grenache, Cotes du Calaveras, Mourvedre, Syrah, Petite Sirah, Alicante Bouschet, Vin Doux and Anniversaire Blanc. They also feature an artisan cheese selection that is unique and has something for just about everyone.
To read more about Lavender Ridge, see these previous articles:
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
2021 Absolution Cellars Great Odin’s Blend – Both the Wine and Bottle Label Artwork are Excellent
Background
This wine was entered into the 5th International Cabernet Franc Competition in 2024 and received Silver Medals from both the Professional and People’s Choice Judges in the Blend Division. His Cabernet Franc won a Gold Medal from the People’s Choice Judges and a Silver from the Professional Judges. I have since tasted many of their wines and they hand crafted wines each bottle adorned with great art work.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is a blend of 60% Cabernet Franc, 27% Syrah and 13% Cabernet Sauvignon. First on the eyes a deep ruby coloring and medium viscosity. On the nose, a smattering of aromas waft into the senses including fruits of red cherries, blueberries and raspberries with not one being dominant. On the palate the fruits manifested gently in the mouth and spices of black pepper along with mellow herbaceous spices. The finish was smooth and tannins were soft and gentle.
For 2021 only 3 barrels were made with all the grapes coming from the Central Coast AVA. The wine came in at 13.9% alcohol and received a score of 92 points from Wine Enthusiast. The price for 2021 was $50/bottle. This wine was very good with the meal and by itself a very calm and relaxing wine to sip.
Current vintage is 2023 and which has received a score of 94 points and an Editor’s Choice award. Other accolades include Double Gold at the Orange County Fair and Gold Medal at the Central Coast Wine Competition. Their website shows $55/bottle and is almost sold out. His 2024 was just released in August 2026 with a similar blend and goes for $60/bottle.
While not usually commenting on wine labels, Absolution Cellars bottles have the licensed artwork from Aja Trier of Sagittarius Gallery. Each label by her being unique, creative and mind illuminating similar to the winemaker Dirk Neumann’s creations.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a meat ravioli from Giovanni Rana, new to us, with simple marinara sauce with added ground beef and ground pork. Essentially the meaty Bolognese sauce and the wine were more than compatible and provided an excellent and quick meal in time to watch Monday Night Football. Topped with fresh Parmesan cheese.
Would recommend this food and wine pairing with no hesitation.
The Winery
Photo from Absolution Cellars website
Dirk Neumann is the owner and winemaker of Absolution Cellars. He specializes in small batch production featuring single-vineyard grapes from the Central Coast. The tasting room is located at 845 Embarcadero, Suite H in Morro Bay, California, next to the ocean. Each year Dirk makes over 20 different varieties focusing on the expression of the vineyard. Dirk’s style combines Old World vineyards and creativity that the New World winemaking offers. Typically, the grapes are hand sorted in each cluster, destemmed and sorted again by hand. The red wines are aged between 16-40 months in neutral barrels.
Current offerings of his wines are broad and with limited quantities. Besides his Great Odin’s Blend are: Albariño, Marsanne/Roussanne blend, Cabernet Sauvignon, Cabernet Franc, Clairette Blanche, Grenache, Penance (white blend), Pinot Noir, Rosé of Graciano, Rosé of Mourvèdre, Rosé of Sangiovese, Syrah, Trebbiano, Verdelho, Zinfandel, Petit Verdot and Tempranillo.
Photo from Jesse A and Absolution Cellars website
A little bit more on artist Aja Trier with her imaginative artwork inspired by animals, nature and travel. Her art is known for rich colors, luminous skies and imaginative detail blending realism and abstraction. Her art while sipping the wine is contemplative and inspiring.
The name Great Odin’s Blend came from two sources. First being the supreme chief deity of pantheon in Norse mythology. His key traits were wisdom, poetry, death, magic and royal leadership. He is depicted as a tall, grey-haired one-eyed elder. He gave up one eye to sacrifice it for knowledge, wisdom and insight. The other reason for the name is that his dog is named Odin!
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
Wine Tastings of Napa, Sonoma and Oregon Wines
You have a choice on November 13th: drive to various wine regions of Napa Valley, Sonoma County and Oregon. Or attend Collectors Pour in your backyard at Sloan Field in Mesa, Arizona.
https://www.collectorspour.com
If you are a wine aficionado or a newbie to the wine scene, it is a chance to taste some 65+ curated wines poured. The event is being held at Sloan Park in Mesa on Friday November 13th. Wines from Napa Valley, Sonoma County and Oregon are being poured. So why travel to these locations when they are coming to your neighborhood?
Tickets are available at: https://www.collectorspour.com/
Not just another “wine tasting” but one with boutique and artisan wineries featuring the opportunity to meet with winery owners and winemakers to learn about their craft. Wineries that have confirmed their attendance with more are being added:
In addition to the assortment of wines being poured, each attendee will be treated to the tunes of What’s the Big Deal, a jazz piano trio. Food will be available for purchase.
Hope to see you there!
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
Shimogamo Restaurant Lunch with Stolpman Vineyards Uni Wine
Background
Photo from Shimogamo Restaurant
While at the SanTan Art & Wine Festival this weekend and just around the corner was Shimogamo, featuring fine Japanese cuisine. The three of us stopped there for a late lunch. They have two locations, their original one in Chandler and just over a year ago, the one opened in Gilbert.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I ordered various sashimi pieces and a bottle of Stolpman Uni, a blend of Roussanne and Chardonnay that was recommended from a previous visit. The wine comes from Ballard Canyon AVA in Los Olivos, California. Here the delicate richness and mouth filling Roussanne combined with crisp and bright Chardonnay with apple and pear tastes, provided a great accompaniment to the fresh sashimi.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Ordered several pieces of two of the specials. One was Ma Aji served with a smidgin of onion and ginger. The other was Hirame (Halibut) with chili pepper crisp. Both were excellent. Each piece of sashimi was delicious and extremely fresh. The wine complimented each morsel of fish consumed.
The Winery
This is now the third time I have enjoyed a Stolpman wine and will not be my last. Stolpman is known for their Syrah and Roussanne grapes growing in limestone outcropping near on the Central Coast with the nearby Pacific Ocean breezes. They are committed to dry farming, native fermentation and with minimal manipulation bringing forth their wines.
Sláinte,
Michael Kelly
2023 Wood Family Vineyards “Muy Bueno” Zinfandel – Just in Time for Holidays??
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Being produced from one vineyard in Livermore provides a “terroir” of distinction. A dark wine in the glass with medium-heavy viscosity, yet translucent on the edges. Strong aromas of black fruits greet the imbiber followed by tastes of jammy, brightness of plums, red and black cherries and freshly picked berries providing an unparalleled juiciness of flavors. On the palate, the fruit is lively and refreshing with a tinge of spicy nutmeg, cinnamon and cloves. A reminder of Christmas spices. On the finish anise and black pepper notes linger along with the jammy fruit and from memory, just a bit more sweetness than the previous vintage. The wine will be released in November.
Rhonda adds what they call a late harvest Zinfandel into the blend to enhance the sweetness just slightly. With one lot of Zinfandel (a couple bins/barrels) they intentionally stop the fermentation (leaving it a bit sweet) and add it back into the lot at final blending (before bottling). Also this wine uses 25% new American oak barrels. The wine came in at 14.9% alcohol.
Photo ©Michael Kelly
Fun facts about Zinfandel:
- Zinfandel was once known as the “Bordeaux of California” by the gold rush miners.
- The first Zinfandel grapes in California were planted in the Oak Knoll area of Napa Valley
- Today it is still the fourth largest grape varietal planted in California.
- White Zinfandel accounts for six times the production of red Zinfandel.
- At the end of the 19th century, Zinfandel was the most planted grape in California.
- Food pairings run the gambit of BBQ ribs, grilled chicken, burgers, pizza, cheddar, pork, turkey & smoked Gouda cheeses.
- 9 out of 10 Zinfandel wine drinkers gave Wood Family Zinfandel Muy Bueno a thumbs up! (ok I made this one up!).
Photo ©Michael Kelly
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was specifically selected for tonight’s dinner to go with dry rubbed and baked pork tenderloin. The dry rub included chili powder, brown sugar, smoked paprika, onion powder, garlic powder, fine sea salt, pepper, Flatiron Pepper Company Dark & Smokey peppers and a little extra virgin olive oil. The slices of pork tenderloin were served with a drizzle of raspberry chipotle sauce. Accompanied with sauteed green beans, mushrooms with garlic slices. Also, angel hair pasta with herbs and Parmesan cheese.
The slices of spicy pork tenderloin provided ample flavors, and the wine provided a great counterbalance with a tinge of sweetness at the finish. A nice solid food and wine pairing. Personally, for me, this is a wine needing a food pairing or standalone as a dessert wine.
Sláinte,
Michael
https://californiawinesandwineries.com
https://arizonawinesandwineries.com
2023 Wood Family Vineyards Barrel Aged Sauvignon Blanc with Blackened Mahi Mahi
Background
Wood Family Vineyards introduced their new Sauvignon Blanc on April 28th, 2024. This is in the Fumé Blanc California style. What makes this different than their current Sauvignon Blanc, which is produced in stainless steel tanks, they made a barrel fermented Sauvignon Blanc. This entailed making 4 barrels in neutral oak barrels and 1 in an Acacia barrel. After 3 months, they transferred the wine from the Acacia barrel to another neutral barrel. They continued aging the wine in oak for an additional 5 months before bottling.
The great fact of the matter, Sauvignon Blanc wine lovers now will have a choice in two distinct profiles going forward from Wood Family Vineyards.
After this 2023 release, they are bottling this unique wine under the CULMINATION label.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The first thing you notice is a different bottle from stainless steel. The stainless-steel Sauvignon Blanc bottle is clear with a screw cap. The barrel treated version has a colored glass bottle and a cork top.
The specific Acacia wood barrel and stirring of the lees makes the wine feel creamier and much broader on the palate. This is exactly the taste and texture Wood Family Vineyards targeted for this wine. Still the same basic flavors of the stainless steel but some slight nuances. The 2023 Barrel Aged Sauvignon Blanc picked up besides textural qualities, it also mellowed out or tempered the stronger notes of the grapefruit and citrus. The aging also provided a secondary aroma and herbaceous flavors not found in the stainless steel. Present was more lemon grass and a tinge of vanilla on the finish which was so refreshing and contrasting to the citrus qualities. The wine ends up being refreshing, high in acidity, complex and creamy. This is precisely the qualitative difference Rhonda Wood was striving to make showcasing the barrel aging offering. This came in at 13.6% alcohol with only 415 cases being produced.
A recap from my story written regarding their stainless-steel Sauvignon Blanc stated the following:
“The stainless-steel fermented version is very close to a New Zealand Sauvignon Blanc with grapefruit, lemon grass, etc. However, this is just a bit “tamer’ with pineapple, yet zesty and lively. On the eyes there is a tantalizing light golden coloring and medium viscosity. On the nose aromas of lemon grass and tropical floral rise to meet the imbiber. On the palate, the strong flavors of grapefruit and lemon grass swirl about like a party in the mouth. Mostly tart with a faint hint of pineapple and passion fruit. On the finish, a puckering and enjoyable finish of lemon zest. A complete and hearty Sauvignon Blanc from Livermore!!”
The grapes currently come from the historic Louis Mel Ranch that was established in 1884. Mrs. Mel was friends with the Marquise of Chateau d’ Yquem and was able to secure cuttings from there. This is the second release of Rhonda Wood’s Sauvignon Blanc aged in barrel. The wine is fermented in three barrels with one being an Acacia barrel aged for 7 months. The other two barrels were aged in neutral French oak. They were kept separate until tanked for bottling and aged on the lees and stirred every two weeks. The 2024 Culmination, barrel aged Sauvignon Blanc is listed at $50/bottle.
Photo ©Michael Kelly
From a previous article, 2023 made my Best Wines tasted in 2026.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Pulled this wine from the cellar to go with a blackened Mahi Mahi picked up at Nelson’s Meat & Fish Market in Scottsdale midday. As a plug, Nelson’s carries some of the best fresh fish found in the Phoenix area! Ingredients for the blackened spices include onion powder, garlic powder, smoked paprika, dried thyme leaves, dried oregano leaves, kosher ground salt, black pepper, cayenne pepper, coriander and cumin. The fish was then pan fried at a high temperature using butter, lemon juice and EVOO. This turned out a “bit hot and spicy” and perhaps a bit too much for such a tender Mahi Mahi. Next time will cut down on the cayenne and smoked paprika.
This was served on a bed of cut pineapple and accompanied by baked halved small potatoes and fresh sourdough slices. Both did help with the spices of the blackened fish, helping to neutralize the zest. A good pairing that will only get better with an adjustment on the spices. Next up will be using the spices on a blackened meatier swordfish.
The high acidity and noted citrus quality of the wine paired well with the spicy crust on the fish.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
https://arizonawinesandwineries.com
This is going to be a unique and tasty event. Are you going?
If you are a wine aficionado or a newbie to the wine scene, it is a chance to taste some 80+ curated wines poured. The event is being held at Sloan Park in Mesa on Friday November 13th. Wines from Napa Valley, Sonoma County and Oregon are being poured. So why travel to these locations when they are coming to your neighborhood?
Tickets are available at: https://www.collectorspour.com/
Not just another “wine tasting” but one with boutique and artisan wineries featuring the opportunity to meet with winery owners and winemakers to learn about their craft. Wineries that have confirmed their attendance with more are being added:
Arkenstone Estate Winery
Battuello Vineyards
Boyer Family Winery
Bravante Vineyards
Bremer Family Winery
Clif Family Winery
Fantesca Estate and Winery
Grand Canyon Wine Co.
Haber Family Vineyards
Implicit Cellars
Jordan Vineyard and Winery
Miner Family Winery
Mondavi Sisters’ Collection
Neal Family Vineyards
Oakham Estate Winery
Oakville Ranch Winery
Poura
Riboli Family Wine & Spirits
Stressed Vines Cellars
Summit Lake Vineyards & Winery
Switchback Ridge
The Ghost of Autumn
Tobias Vineyards
Zakin Estate
In addition to the assortment of wines being poured, each attendee will be treated to the tunes of What’s the Big Deal, a jazz piano trio. Food will be available for purchase.
The event is being brought to you by Lisa Nunes and Joe Lopez who have 30+ years putting on various themed activities. Most recently they have held the Copper State Whiskey Festival and Copper State Beer Festival in Arizona.
https://www.collectorspour.com
Hope to see you there!
Michael Kelly
2022 Aridus Wine Company Cabernet Franc and Beef Fajitas
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2022 Aridus Cabernet Franc when the cork was opened had a bold aroma of black plum, violets and black pepper. Seldom does a Cabernet Franc provide such a grand entrance into senses when just opened!
On the eyes a very deep ruby color and medium-full viscosity. On the palate black cherry, dark plum, toasted spices provided a confluence of delicious enjoyment. On the finish, a distinct earthiness along with moderate tannins concluded each sip. It was a bit paradoxical between being bold and brawny and yet refined, with both flavors vying for attention. The wine tasting notes mention it is as “untamed” but that is a bit too harsh. A very solid and enjoyable wine.
Photo ©Michael Kelly
The wine is listed at $65/bottle and came in at 14.4% alcohol. This is noted as a limited production.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Dinner with this wine was with beef fajitas. The flank steak was tenderized and then marinated along with sliced orange, green and yellow bell peppers and sliced onion. The marinate consisted of olive oil, Worcestershire sauce, fresh squeezed lime juice, minced garlic, cumin, chili powder, red pepper flakes, kosher salt, black pepper and sugar. The meat and vegetables were cooked in a skillet on the stove. Served with warm flour tortillas and refried beans, optional toppings of salsa, cheese and sour cream were available.
The Cabernet Franc was very well matched with the savory and spiced beef. The herbaceous and peppery notes of the Cabernet Franc complimented the onions, tomato-based salsa and bell peppers. The moderate acidity cut nicely through the beef and tempered tannins embraced the spices, lime and salsa. The fruit and earthiness of the Aridus Cabernet Franc was an excellent pairing.
The Winery
Photo from Aridus Wine Company
I recently visited Aridus in Willcox at their tasting room. This was one of the key appointments on my itinerary for this trip. Previous stories I had written have been on their Syrah and Graciano with the Graciano making my annual list of Best Wines tasted in 2024.
Met with Jef Steben, their winemaker for the last two and a half years with Scott Dahmer, the winery owner. We met at their standalone tasting room at 145 N Railroad Ave in Willcox, AZ. They also have another beautiful tasting room in Scottsdale, AZ at 7173 E Main St. which I have visited a few times.
Photo from Aridus Wine Company
The discussion then centered on Jef’s enology degree from UC Davis in Fermentation Science and subsequent work experience at various wineries. Jef is an extremely experienced winemaker and knowledgeable in his craft. Scott mentioned that the vineyard was planted in 2015 in white wines and in 2018 they introduce their red vines. Today on the 40-acre land, they have 33 acres planted in vineyards in mostly volcanic composition soil. The vineyard is approximately 5,200 feet elevation and is one of the highest if not the highest in Willcox AVA. Being at this altitude provides a cooler climate than the bench (valley) of between 10-15 degrees.
We went through a “limited tasting” by my desire, due to timing and wanting to narrow the scope of wines to be tasted. Currently in their lineup they have the following white wines: Malvasia Bianco, Oasis (blend), Sauvignon Blanc, Scott’s Chardonnay and Viognier. The red wine line up is more extensive with Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Petit Verdot, Petite Sirah, Syrah, Tempranillo, Graciano Port and a BBB Word Unsaid.
I left Aridus Wine Company very impressed and desiring to taste their entire lineup. On my next visit this is on the agenda.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com