Tag: grape-guru

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Everything You Need to Know About Cabernet Franc

3 minute read
last updated 23 May 2023

After looking at Aglianico and Barbera, let’s look at Cabernet Franc! (Can you see what I’m doing here?). You might be forgiven for thinking is this an interesting choice, given that Cabernet Sauvignon, the King of the Black Grapes, might feel like a more natural option … but I’m a fan of Cab Franc and I really want to use this series of posts to try to highlight some of the grape varieties that slip under the radar.

Cabernet Franc is a very important grape variety – it’s the genetic father of Cabernet Sauvignon and it’s European homeland is widely considered to be Bordeaux, although genetic work indicates it may actually hail from the Basque Country in Spain. It is grown throughout France and the other place where it shines on its own (compared with Bordeaux where it’s used in a blend) is the Loire Valley.

The wines are often comparatively pale in colour and are much lighter than, say, Cabernet Sauvignon. When sufficiently ripe, it shows off leafy and herbaceous characters with a touch of red fruit.

Australia

Cabernet Franc has been grown in Australia since James Busby brought vines here in the 1830s. The earliest mention of the grape in Australia seems to be quite late – around 1904 (when the Victorian Department of Agriculture was inviting tenders for various grapes, including Cab Franc, grafted on to US rootstock). Today, Cabernet Franc makes up a tiny percentage of our crush – 0.1%, with most being grown in the Limestone Coast region*.

The World

In France, Bordeaux and the Loire – with the Loire actually slightly more important than Bordeaux. The wines of the Loire are single varietal, so Cabernet Franc is grown in its own right, and not as part of an insurance policy against Cabernet Sauvignon not ripening.

It is also grown in much smaller quantities in north eastern Italy and Spain. There are tiny plantings in eastern Europe, but a little more found in the eastern Mediterranean, in sunny spots such as Cyprus, Turkey and Malta.

In the new world, California, Canada and Uruguay (as well as Australia) all have plantings.

The Key Facts

  • although considered ‘mid-ripening’ the fact that Cab Franc ripens earlier than Cab Sav means it’s easier to ripen fully
  • key descriptor is leafy
  • if not sufficiently ripe, can be quite aggressively herbaceous – blame that on methoxypyrazines!
  • the key regions are Bordeaux (blends) and the Loire (single varietal)

Food Pairing

Because it’s usually a lighter style of red wine (when alone) it pairs well with certain chicken and fish dishes. Because of the wine’s slightly herbal and leafy character, some pan-fried chicken with a tarragon cream sauce would work beautifully. Another great pairing would be lamb (again, served with tons of herbs – perhaps a salsa verde or a herb crust) and it is a grape variety that will also work well with vegetarian dishes, such as a spinach and feta pie, or grilled asparagus or artichokes.

Anything Else I Should Know?

Those methoxypyrazines, the ones creating the notes of green capsicum in your wine? They help act as Cabernet Franc’s natural insect repellent! (Please don’t try using the wine in place of your favourite mozzie spray!).

Thirsty?

OK so there’s not a lot grown in Australia but we love it so we do try to keep some on hand, both produced locally and from further afield!

  • Bleasdale Vineyards Cabernet Franc 2021

    $30.00     Add to cart

  • Domaine Frederic Mabileau Les Racines Bourgueil 2015

    $55.00     Add to cart

* Check out Wine Australia’s Vintage Survey for the latest numbers for your favourite grape variety.

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Everything You Need To Know About Barbera

Barbera grape (Vitis vinifera) from Pomona Italiana (1817 – 1839) by Giorgio Gallesio (1772-1839) – rawpixel.com via flickr

3 minute read

It’s been over a year since the last look at a grape variety, and for the sake of my sanity, I’ve shifted from Aglianico to Barbera. And while we remain on the Italian mainland, we’ve shifted from south to north. Barbera is one of my favourite grape varieties (my list of favourites is quite long, so make of that what you will!) – I love its approachable, easy-drinking nature, its food-friendliness and, in its Italian format, the fact that it’s vastly more affordable (in general) than its geographically close neighbour, Nebbiolo.

While Barbera’s exact origins remain unknown, its homeland is Piemonte, in Italy’s north-west. DNA research does indicate it’s genetically quite different to its Piemontese stablemates so perhaps it arrived in the region more recently.

The wines showcase the typical cherry aromas and flavours that many will associate with northern Italian reds. Tannins are soft but acidity is generally quite high. This means that you don’t have to pop it in the cellar for years before you can think about drinking it, and it will be easy to pair with food.

Australia

Barbera was actually introduced to Australia in the 1960s (although – fun fact – the first mention I’ve found of Barbera in an Australian newspaper is from the Bendigo Advertiser of 1868, in a short piece about Italian wines) but it’s only in recent years that it’s started to take off. When I say ‘take off’ – it still comprises well under 1% of total vineyard area*. Most of it is found in Riverina, with the King Valley a distant second.

The World

In Italy’s Piemonte region we find Barbera d’Asti DOCG as well as Barbera d’Alba DOC and Barbera di Monferrato DOC. It is also grown in Lombardy and Emilia-Romagna.

Beyond Italy, it’s popular in California, with limited plantings in Argentina and South Africa.

The Key Facts

  • although relatively late ripening, Barbera retains its acidity well, even when fully ripe
  • yields do need to be limited to ensure generous wines
  • the key descriptor is cherry
  • the key region is Piemonte in northern Italy

Food Pairing

As a northern Italian red – choose your food accordingly. Pasta with wild boar (cinghali) ragu, perhaps? If you can’t track down cinghali locally (!) – substitute with pork. Barbera’s natural acidity will cut through pork’s fat easily. I once suggested pairing Barbera with pizza in a class with an Italian student – it didn’t go down well (given pizza’s southern Italian origins) but I’d still recommend giving it a try! And, if you love garlic, why not try it with bagna cauda, a fabulously garlicky, anchovy based hot sauce, served with raw vegetables for dipping.

Anything else I should know?

In Piemonte, Barbera will often be blended but you won’t see those grapes on the label. Here in Australia, you may well see a Barbera Shiraz (because, after all, Shiraz goes with everything!).

Thirsty?

You’ll find we often have the odd Barbera in stock – we teach it in our WSET Level 2 Award in Wines courses and we’re always keen to showcase Australian examples. If you’ve got a favourite Barbera you want to track down, let us know!

  • Paolo Scavino Barbera d’Alba 2020

    $35.00     Add to cart

  • TarraWarra Estate Barbera 2018

    Sale! $27.00     Add to cart

*Wine Australia

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Everything You Need To Know About Aglianico

(3 minute read)

Aglianico in Basilicata (Italy) – credit Basilicata Turistica, flickr.

A shift from previous posts where we looked at grapes that will be familiar to many, if not most (Pinot Noir and Cabernet Sauvignon). Today, we head to the start of the alphabet and to a grape that hails from southern Italy.

Aglianico is an ancient grape found in Basilicata and Campania in Italy’s warm, sunny south. It is first found mentioned in the sixteenth century and, historically, people have been tempted to assume a Greek pedigree for it (based on ‘Hellas’) but modern linguistics and science disprove this (although it makes a good story!).

The wines are dense in colour, with plenty of dark fruit and tannins and these characters, combined with good levels of acidity, mean that the best examples can age into more subtle wines with tar-like notes.

Australia

There’s not a lot of Aglianico being grown in Australia – it’s not making any ‘Top Ten’ lists. But South Australia‘s warm, sunny and Mediterranean climate lends itself well to the grape and you’ll even find it in warmer pockets of the Adelaide Hills, as well as the Barossa and McLaren Vale. Interstate, producers in Victoria, New South Wales and even Tasmania are all experimenting with this grape.

The World

In the case of ‘the world’ we’re really talking about Italy, with Taurasi DOCG (Campania) and Aglianico del Vulture DOC (Basilicata) leading the way. In many ways it’s southern Italy’s signature black grape variety, with around 10,000ha planted.

There’s also some grown in California, although I suspect Australian consumers might struggle to track down those wines!

The Key Facts

  • Aglianico is very late ripening (perfect for warm climates).
  • It’s also super vigorous: easy to grow but does need to be controlled.
  • Key descriptors include plum, dark fruits and chocolate.
  • Key regions are Basilicata and Campania in southern Italy. Only a tiny amount is grown in Australia.

Food Pairing

The wine is big and tannic so we have to head towards big, protein laden foods. Rich meat, such as lamb, will work well (the richness balanced also by the wine’s natural acidity). But don’t forget the cheese – Basilicata is known for sheep and goat milk cheeses, such as Pecorino, so pick up a strongly flavoured hard cheese and enjoy!

Anything Else I Should Know?

In Australia, Aglianico isn’t commonly blended but some Italian GIs do allow other grapes – Taurasi DOCG may be up to 15% other varieties and in some IGT wines you’ll find it blended with Cabernet Sauvignon and Merlot.

Thirsty?

Despite our love of alternative grape varieties, we’ve discovered we have just one Aglianico in stock! But it’s delicious – the Monaciello by La Prova (Sam Scott’s label). It even comes with its own cute backstory about its name!