Grab a Burger and Relax!

It’s time to slow down and simply enjoy the summer. No better way than with a great burger and bottle of...?

 


« Prev Next » 5 of 6
Richard Jennings
I really love a good Cab Franc with simply cooked burgers, or steak. They tend to have very good acidity, tart red currant flavors, a suggestion of iron, and sometimes bay leaf notes that go beautifully with simple red meat, for my taste.
 
And there are an increasing numbers of producers doing a varietal Cab Franc, so they are not just from Loire’s Anjou, Bourgueil, Chinon and Saumur-Champigny appellations anymore. I’ve had terrific examples from California, Uruguay, Italy and Israel in recent years. But the grape is not grown in huge quantities either, wherever they are producing it, so you have to work a little to seek out limited bottlings.
 
Some of my favorite producers are: in the Loire, Clos Rougeard, Catherine et Pierre Breton and Charles Joguet; in the U.S., Jonata, Imagery and Foxen; in Italy, Le Macchiole; in Uruguay, Viña Progreso and Alto de la Ballena; and in Israel, Margalit and Rami Bar Maor.
 
Richard Jennings
 

 

Mentioned in this article

Comments

Add a Comment

Search Articles


Best Wine Deals

See More Deals





Snooth Media Network