Francs N’ Franks – Cabernet Franc-A-Palooza May 4th, 2024
Photo ©Michael Kelly
The third event held at the Cabernet Franc-A-Palooza was called “Francs ‘N Franks” so designated for a food pairing tasting six different sausages and wines. The event organizers enlisted the help of the Livermore Butcher Shop who prepared six unique homemade sausages to be paired with six Cabernet Franc wines.
Photo ©Michael Kelly
The event opened with Steven Mirassou kicking off this one of a kind but tasty endeavor. He outlined the different regions that would be coming forward to speak about their wines.
Photo ©Michael Kelly
Each winemaker/owner got up and spoke about their wine pairing with the various sausages as well as the owner of the Livermore Butcher Shop.
First pairing was the 2021 Six Eighty Cellars Cabernet Franc Carbonic from the Finger Lakes, New York. Paired with “Cheddar Bob” and one of my three favorite sausages of the day.
Photo ©Michael Kelly
The second pairing was with the 2021 Paradise Springs Cabernet Franc from Shenandoah Valley and Loudoun County in Virginia. This was paired with the “Merguez Lamb” sausage. Unfortunately no photo.
Next up was the third pairing 2021 Steven Kent Winery Cabernet Franc from Livermore, California. This was paired with the “VooDoo” chicken based sausage. Steven’s award winning wine shone during this pairing.
Photo ©Michael Kelly
The fourth pairing was the 2021 Lang & Reed North Coast Cabernet Franc. This was paired with the pork based “Smoked Bratwurst” and was a very good pairing.
Photo ©Michael Kelly
The fifth pairing was the 2021 Wood Family Vineyards Cabernet Franc from Livermore, California. This was paired with “Rockin’ Moroccan” sausage. Another good food (chicken base) and wine pairing. Rhonda Wood owner and winemaker talking about her award winning wine, pictured below.
Photos ©Michael Kelly
The last pairing was from Absolution Cellars presented by Dirk Neumann, owner and winemaker, from Alisos Canyon AVA in Santa Barbara, California. It was paired with “Fire Roasted Sicilian” pork based sausage with a “little elevated heat”. This was in my opinion the standout sausage of the wine and food pairing.
Photos ©Michael Kelly
Also served to accompany the sausages were three delicious mustards should you wish to enhance the tasting experience. Just a little amount of each provided a totally different flavor to the sausages.
Photos ©Michael Kelly
As we departed the lovely grounds of The Purple Orchid Wine Country Resort and Spa after a very rainy day, the skies broke and we were treated to a beautiful sunset over the vineyard.
Photo ©Michael Kelly
So ended the day with a vast knowledge of sausages and tasted some exquisite Cabernet Franc wines. Will definitely be visiting the aforementioned wineries and the Livermore Butcher Shop soon!
Sláinte,
Michael
California Wines & Wineries 