California Wines & Wineries

The 5th Annual International Cabernet Franc Wine Competition and Celebration concluded with a Gourmet Dinner, featuring select Cabernet Franc Wines

Posted on April 19, 2024

_{Photo ©Michael Kelly}

The third and final event for the 5^th Annual International Cabernet Franc Wine Competition and Celebration was a gourmet dinner featuring Cabernet Franc wines from around California. It was held at The Golf Club at Copper Valley clubhouse on Saturday April 13th, 2024. Featured Cabernet Franc wines were paired with specifically chosen foods to complement and enhance the experience. Each wine was entirely different, unique and represented the terroir from their respective regions. The wines will be described in more detail with each dish further below.

_{Photo ©Michael Kelly}

The dinner started off with a brief overview of Cabernet Franc role in the wine market, a profile be it a warm or cool climate, pricing trends per ton for Cabernet Franc, what regions/geography Cabernet Franc is grown, food pairings, the emergence as Cabernet Franc as a stone alone variety, etc.

_{Photo Courtesy of Susan Sherrill}

Guests were treated to a “teaser” of Shrimp Pattie with Aioli. This was an outstanding way to begin the evening.

_{Photo ©Michael Kelly}

The first plate was a Strawberry Arugula Salad with feta cheese and balsamic vinaigrette.  This was paired with a Cabernet Franc from Paso Robles, California the J. Lohr Cuvée St. E. It is inspired by the Grand Cru wines of St. Émilion from the Right Bank of Bordeaux. These memorable wines are composed primarily from Cabernet Franc and Merlot, with accenting touches of the other Bordeaux red varietals. At J. Lohr they are given the freedom to emulate these great wines without the restrictions of varietal percentages, instead keenly focusing on the texture and complexity of the blend that nature delivers with each vintage. Winemakers’ commented that J. Lohr Cuvée St. E captures the savory side of the Bordeaux varieties. Sophisticated blueberry and raspberry compote aromas mingle with wild sage, cacao nib, and espresso. On the palate, fresh plum and black cherry flavors wrap around a dusty tannin core leaving a long, pleasing finish. Their Cuvée St. E in the 4^th Annual Competition won Double Gold and Best of Show! In 2024, this wine won Gold Medals from both the Professional & People’s Choice Judges.

_{Photos ©Michael Kelly}

Next up was the Wild Mushroom Raviolo with truffle butter and toasted hazelnuts, paired with a 2021 Selin Cellars Cabernet Franc from Windsor, California. Winemaker Peter Selin simply describes it as “luscious and intense, yet fruit forward”. Adding to it I would note on the eyes the immense depth and dark coloring is awesome. On the nose, a soft violet fragrance and dark fruit waft upward into the olfactory senses. On the palate a delightful and surprisingly far reaching range of bold blackberry, almost jammy but not sweet, coupled with new soft leather and mild pipe tobacco greeted and coated the mouth. Absent was the strong pyrazine characteristic often found in Cabernet Franc wines.  Another surprise then hit you and it was the tannins and acidity coating the mouth from tooth to tooth to the roof of the mouth. Not typical of a Cabernet Franc to have such griping tannins, but not offensive as they were kept in check with the beautiful caressing fruit. The finish was extremely long lasting with a minerality/earthiness beckoning yet another sip. The wine is aged 18 months in a combination of 100% new French and Hungarian barrels. This wine won Best of Class in the 4^th Cabernet Franc Wine Competition from both the Professional & People’s Choice Judges. Additionally in the 5^th Annual Cabernet Franc Competition it won Double Gold from the Professional Judges. They also won Best of Class and Double Gold from the San Francisco Chronicle Wine Competition.

_{Photos ©Michael Kelly}

An Intermezzo of lemon Sorbetto was served to cleanse the palate that was light and refreshing.

_{Photo ©Michael Kelly}

The third plate presented was the Wagyu Filet au Poivre prepared with butter, cognac, veal stock and grilled asparagus. This was paired with the 2018 Shale Canyon Cabernet Franc from vineyards in Arroyo Seco, located in Monterey County. Keith Prader is the winemaker and mentioned it is always a fan favorite in the tasting room. Their 2017 vintage at the 2023 4^th Annual Cabernet Franc Competition won Best of Class & Show from the Professional Judges. At the 5^th Annual Competition their 2018 vintage won a Gold Medal from the People’s Choice Judges. Keith describes his wine as having aromas of dark fruit, slight oak and a touch of floral notes. A complex wine with flavors of dark cherry, dark berry and cassis. A finish of vanilla with a hint of leather and medium firm tannins. I would add that on the finish both soft and mild pipe tobacco and velvety tannins are present. A limited number of cases were produced (less than 200).

_{Photo ©Michael Kelly}

The fourth and final dish was the dessert. It was a Chocolate Truffle Mousse consisting of chocolate sponge base topped with rich chocolate mousse and dusted with cocoa powder. This was paired with Cuda Ridge Wines 2019 Mélange d’ Amis Reserve from Livermore California.  Larry Dino, both winemaker and owner, crafted this Saint-Emilion style blend of Cabernet Franc and Merlot  to have soft fruit of strawberry and raspberry with hints of chocolate, cinnamon, red fruits and a delightful balance. It is aged in French oak for 17 months.  This vintage in the 4^th Cabernet Franc Competition won a Gold Medal from the Professional Judges and Double Gold from the People’s Choice Judges as well as Best of Class! Then at the 2021 San Francisco Wine Competition it was awarded a Gold Medal. This provided a great concluding pairing to the evening meal.

_{Photo ©Michael Kelly}

Executive Chef Jaime Alderete showcased his culinary skills to perfection. The attendees enjoyed the food and wine pairing immensely as exhibited on the smiling faces!

_{Photos ©Michael Kelly}

Food and Beverage Manager Edwarda Alderete worked with her staff to set up the room and provided an elegant touch to each table setting.  The wonderful wait staff was prompt and attentive to a very loud room all night long.

_{Photo ©Michael Kelly}

Sláinte,

Michael

https://californiawinesandwineries.com

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https://www.coppervalleygolf.com

https://www.jlohr.com

https://selincellars.com

https://www.shalecanyonwines.com

https://cudaridgewines.com