cabfrancmasters
Cabernet Franc Masters 2025: Wine Tasting Seminar on the World of Franc!
Photo ©Michael Kelly
I attended one of my favorite events of the year called Cabernet Franc Masters in Paso Robles (#CabFrancMasters) on March 16th. This is the third year that Kunal & Neeta Mittal have spearheaded this outstanding conference. It was held at the Cass Event Center starting at 10 am starting off with a Wine Tasting Seminar: World of Cabernet Franc led by Wes Hagen.
Photo ©Michael Kelly
This focused on global expressions of Cabernet Franc wines from around the world both seminar and tasting.
The overview of the session started out with Wes tracing the origins & history of Cabernet Franc, viticulture, geography where Cab Franc is produced, the wine profile characteristics and concluding with tasting Cabernet Franc wines from around the world.
A lot of details and ad hoc comments by the “professor Wes Hagen” on so many subjects regarding this exquisite grape varietal. I believe three are relatively important in comprehending this grape varietal by Wes.
The first is how Cabernet Franc genealogy can be traced via DNA studies. Below this chart shows just how prolific this grape is and its “off springs”.
Slide ©Wes Hagen
The second important factor is the versality and resilience of Cabernet Franc to adapt to various climates around the world. Very few grapes can withstand these temperature, wind and humidity variables.
Slide ©Wes Hagen
The third is a comparison between Cabernet Sauvignon and Cabernet Franc in their key characteristics and differences.
Slide ©Wes Hagen
Once the above factors and others were discussed it was time to make the session empirical with wine tasting. Five wines were featured running the gauntlet of pricing from $25 to $90. The wines in order were the following:
Photo ©Michael Kelly
#1 – 2022 Domaine Brunet Cabernet Franc from Chinon, Loire Valley, France
#2 – 2021 Marco Felluga Russiz Superiore Cabernet Franc from Friuli-Venezia Giulia, Italy
#3 – 2022 Lieu Dit Cabernet Franc from Santa Ynez Valley, California
#4 – 2019 Chateau Haut Ferrand Cabernet Franc from Pomerol, Bordeaux, France
#5 – 2019 Zaha Cabernet Franc from Paraje Altamira, Mendoza, Argentina
Each wine was dissected in understanding its “terroir”, age-worthy status, key characteristics, it’s place in the market and based on location the ability to adapt to climate change. A lot of key and important facts on each wine were discussed. At the conclusion of the tasting a show of hands as to the preferred style by the attendees. While all the wines received votes the out right winner was the 2022 Lieu Dit Cabernet Franc from Santa Ynez Valley, California which goes for around $40 to $45.
Photo ©Michael Kelly
The concluding comments about Cabernet Franc were enlightening and timely. They were summed up in this slide:
Slide ©Wes Hagen
This was the third time I have had the privilege of listening to Wes and he covers this broad subject in detail, with humor and amazing side stories from his experience. He truly is a “professor” and provides a quick pace opportunity to learn about this varietal.
Slainte,
Michael Kelly
https://californiawinesandwineries.com
#CabFrancMasters
CabFranc Masters Media Dinner at JUSTIN Vineyards & Winery
At the conclusion of the CabFranc Masters Day in Paso Robles last weekend, the media and special guests were invited to JUSTIN Vineyards & Winery for a memorable dinner. It has the distinction of being a one-star Michelin restaurant. However, this evening it could have easily received three! The estate has its own herb garden overlooking the vineyards.
Photo ©Michael Kelly
JUSTIN Vineyards & Winery has also earned a Green Star that recognizes restaurants that hold themselves to the highest ethical and environmental standards. JUSTIN is the only winery in the United States to earn both honors.
Photo ©Michael Kelly
The restaurant has also been awarded a Five-Star rating by Forbes Travel Guide as well as Five Diamonds by AAA. It is truly a dining experience to be enjoyed and appreciated.
Picture from https://www.worldsofflavor.com/
The Executive Chef, Rachel Haggstrom, prepared an exotic assortment of foods to be enjoyed. Five wineries provided wines which were exquisitely paired with each dish.
We, Susan Kelly and I, began the evening being seated at a table with Stasi Seay Director of Vineyards at Hope Family Wines, Susan Durbrow National Sales Manager Wineries for Riedel and Amanda Gorter winemaker for Robert Hall. Having just five people at the table allowed lively and fun conversations all evening. During the evening, lots of stimulating and informative dialogue ensued about each winery Riedel glassware and the Paso Robles experience.
Photo ©Michael Kelly
The first dish of the evening was called Santa Barbara Uni with cilantro and blood orange paired with a 2023 Blanc de Franc by LXV Wines. The 100% Cabernet Franc wine was aromatic with fresh fruit and traces of violets. On the palate cherries and peach notes. Contrasting with the blood orange and cilantro awoke the senses to the dishes that were to come.
Photo ©Michael Kelly
Next up was Creekstone Farms Prime Beef Carpaccio with pecorio, arugula, cured egg and potato paired with Robert Hall Winery 2022 Cavern Select Cabernet Franc. The wine presented lush aromas of red plum and dried herbs with flavors of blackberry and velvety tannins on the finish. The food and wine pairing were spot on!
Photo ©Michael Kelly
Freshly baked bread and hand churned herb butter were also served.
Photo ©Michael Kelly
The next dish provided was California Lamb Culurgione consisting of dandelion pesto, pickled mustard seed and lamb braising jus served with a 2022 Mid-Point Irreverence Cabernet Franc. The wine paying homage to Loire Valley tradition 100% Cabernet Franc. Key notes of floral and vegetal defined this wine.
Photo ©Michael Kelly
This was definitely one of the table’s favorite food dish of the evening.
Photo ©Michael Kelly
Rounding out the main dishes for the evening was called Braised Creekstone Farms Beef Cheek with mushroom, turnip and braising jus. Paired with a 2017 JUSTIN Justification wine. This wine in the glass was almost black with deep depths of purple juice. Aromas of black and red cherries along with cedar and chocolate sprang into the senses. On the palate the fruits with smoky tannins danced merrily in the mouth. The balance of the two varietals was smooth and enjoyable. This presentation caught our entire table’s interest and was delicious.
Finishing the evening was spectacular, as if it wasn’t already, with a Chocolate Molten Cake with beet and Vanilla Anglaise. This dish was so rich and decadent, it truly was a guilty pleasure!
Photo ©Michael Kelly
This was paired with a 2022 Austin Hope Cellar Select Cabernet Franc. Again, a deep dark Cabernet Franc with layers upon layers of flavors and structure. Truly one of the richest and “almost chewable” wines of the evening which enticing flavors paired so well with the dessert.
All the food and wines were simply heavenly, exotic and wonderful but even those words don’t describe the totality of the evening. The service and wait staff were diligent and attentive all evening. On a personal note, my two favorite wines and pairings were the 2017 JUSTIN Justification, and the 2022 Austin Hope Cellar Select.
A very special thanks to Neeta & Kunal Mittal of LXV Wines, Maeve Pesquera Executive VP of Luxury, Chef Rachel Haggstrom, Sommelier Jason Santos, each of the wineries that provided their splendid wines and our table companions for an evening that will forever be etched in our memories.
Slainte,
Michael Kelly
https://californiawinesandwineries.com
#cabfrancmasters
2025 CabFranc Masters – Cabernet Franc Food & Wine Pairing Seminar
While attending the various events last weekend, one of the outstanding sessions was called the Versatile Franc Food & Wine Pairing Seminar put on by Sommelier Jason Santos and Chef Charlie Paladin Wayne of Cass Event Center.
When doing my food and wine pairing for my website, I always quote Andre Simon that “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners”. Every wine brings out the best in food and food brings out the best in wine! While some wines can be fully enjoyed by themselves, more often food heightens the experience. There are two distinct methodologies that I and chef, Susan my wife, have used for years. Jason highlighted and emphasized both during the presentation. They are Congruent meaning that the two are in balance and sympatico with each other. This is more akin to a peaceful accord between the food and wine sharing similar flavors or compounds. The other method is Contrasting. This is where a counterbalance effect takes place, more of a Yin-Yang effect, which showcases the opulence in the wine or the exotic flavors in the food.
The key in any food and wine pairing is to taste the food and take a sip of the wine. Repeat and repeat for three times to get the full effect to determine the symbiotic relationship between the two or does one intensify the experience of the other? A great food and wine pairing will result in being the two together are greater than the sum of the parts.
Jason broke down both the wine and food portions into the following categories:
Wine Food
Acidity Sweet
Tannins Sour
Alcohol Salty
Residual Sugar Bitter
“Dominate Flavors” Unami, Spicy
From there were treated to five wines and five foods. The idea was to pair the wines and food to find both a congruent and contrasting pairing. The wines were blindly tasted not knowing who the vintner was, but a full description of the food was given. All were Cabernet Franc or a Cabernet Franc blend. Then, if possible, use the flavor map to highlight the results.
Photo ©Michael Kelly
First up was a crostini with Taleggio cheese and roasted grapes. The toasted bread adds a touch of bitterness, balancing the richness of the cheese and sweet-sour nature of the of the roasted grapes. The sweetness in the dish can accentuate the acidity of the wine.
Photo ©Michael Kelly
The next pairing was a roasted chicken with Portobello mushroom & farro. The description of loads of brown rice and the mushrooms provided earthy flavors for this dish, making it rich. The earthiness of the dish drives the wine choice – be it to compliment or to contrast it.
Photo ©Michael Kelly
The third pairing was personally my favorite a Bee Bim Bop – Kimchi pork roll. While generally consisting of rice, carrots, spinach, soybean sprouts, mushrooms, Korean radish and Gochujang. The details were not fully given but I am working on them and will update this article when I receive them. The outside was coated with an incredible flavor. Some recipes can have up to 30 ingredients.
Photo ©Michael Kelly
Next up was a seared lamb with dark cherries and Dijon. The description was that lamb’s gamey-fatty nature coupled beautifully with the cherries and mustard that counterbalanced the protein. The cherries serve to enhance the dish complimenting the gaminess of the lamb and the mission was to look for a wine that provided a similar experience. After all the tastings were completed, this was the crowd favorite by a show of hands!
Photo ©Michael Kelly
The final food pairing was a chocolate and salted caramel truffle. Bitter dark chocolate notes were quickly mellowed by the sweetness of the caramel, then the lightly salted offering perked up the taste buds. Desserts with “dry wines” are generally more difficult but following the bitterness of the chocolate one can generally find a complimentary wine. This was so rich and decadent!
Photo ©Michael Kelly
The five wines used were revealed at the conclusion as:
Photo ©Michael Kelly
#1 – 2021 Adeleida Cabernet Franc, Signature “Viking Estate” – 100% Cab Franc
#2 – 2022 Brecon Estate Cabernet Franc, 82% Cab Franc, 9% Cab Sauvignon and small percentages of Petit Verdot, Tannat, Syrah and Malbec.
#3 – 2022 J. Lohr Vineyards and Wines, Cuvee St E, 69% Cabernet Franc, 26% Cab Sauvignon and 5% Malbec
#4 – 2017 Justin Vineyards & Wines Justification, 65% Cabernet Franc and 35% Merlot
#5 – 2022 LXV Wines Reserve Cabernet Franc being 100% Cabernet Franc
Trying different wines with the five foods presented provided a great opportunity to find one or two which either complimented or contrasted beautifully with the foods.
My personal rule of thumb when trying different wines is to rely on my memory of what the wine tasted like from a prior experience and select one that should work. But as with all good plans sometimes it doesn’t necessarily work out that way. This is where one of my favorite anonymous quotes comes into play that I fully endorse “Adventure may hurt you, but monotony will kill you”. Experiment and don’t always go with the conventional thinking on wine and food pairings. And worse case, you can open another bottle wine!
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
#CabFrancMasters