By Cory Sebastian of Sebastian's Fine Food & Spirits

Bourgueil, France
2009

It is a big boy! This particular bottle really showcases how big Cabernet Franc can be. With minimal fruit expression on the nose, one can feel the menthol masking the deep plum and currant. On the palate, blackberry is tasted from the front through the mid palate and finishes with incredible tannins that linger long after each taste. This wine is recommended with food. As much as I enjoy sipping on the biggest bottle of red I can find, this is not for for the faint at heart. I suggest opening the bottle and letting some oxygen smooth out the tannins. The dark flavors and tannic structure would pair perfectly with the pungency of blue cheese. My perfect pairing? Filet encrusted with black peppercorns, topped with blue cheese. Shockingly, this wine is priced between $10-$15. I highly recommend this bottle for someone who has used the phrase, "The bigger, the better."

By Cory Sebastian of Sebastian's Fine Food & Spirits

Domaine de Pallus, Chinon, France
2008

Chinon is an incredible growing region for Cabernet Franc. This wine is a true expression of the region and varietal. Showcasing blackberry and intense spice on the nose and palate, strong tannins follow. Medium- to full-bodied, this wine is relatively high in acid and is slightly herbaceous. This is a great value wine, as one could find this online for around $15, which was a surprise. It is always a delight when the price point is far below the initial hypothesized value. Les Pensées de Pallus would be a great one to lose "Cab Franc Virginity” to without breaking the bank and fully grasping the highlights of the varietal.

By Cory Sebastian of Sebastian's Fine Food & Spirits

Columbia Valley, Washington State, USA
2009

This Washington state blend jumped out as a star. With varietal composition of 64% Merlot and 36% Cabernet Franc, Buty displays the control and elegance that these grapes can have, with bright fruit on the nose and front palate, preserved strawberries with a touch of vanilla with the unexpected tannins finishing the taste. Being incredibly well-balanced, this wine would be fun to pair and easily consumed. My recommended pairing would be pork tenderloin with a tree fruit compote. The wine notes of a slight sweetness on the palate, which would complement a fruit sauce that is so often served with pork. I would keep this wine with pork or poultry; it wouldn't quite stand up to a bone-in marbleized piece of beef. Buty is not an everyday drinking wine; each vintage is released on March 1st and each bottle is sold for $40—and it is well worth it—but perhaps wait to enjoy on a special occasion.

By Cory Sebastian of Sebastian's Fine Food & Spirits

Napa Valley, USA
2008

Viader is famously known for producing big, jammy Napa Valley Cabernet Sauvignons. I was very interested in trying the Dare Cabernet Franc. California is doing some really incredible things with grapes that have been previously used for blending like Cabernet Franc, and they are showing to be as strong as some of the more common stars. With a nose of raspberry and tobacco, I expected and hoped for those flavors to transcend into the palate and finish with meaty tannins, and it does just that. Medium acid and alcohol balances perfectly with the palate. This is a wine I would order to impress the most 'old world' centric 'foodie' or wine geek. It definitely features characteristics of new world California, but the fruit is not over-extracted and doesn't seep vanilla through its pores. Viader Dare is at the "sweet spot" price point, between $20 and $30; however, it will be more difficult to find.