Wolffer Estate Cab Franc

Wolffer's Estate Cab Franc is a Cabernet Franc, labeled as a Massachusetts wine from the United States. Cabernet Franc grown in cooler American regions usually sits between Pinot Noir and Cabernet Sauvignon in weight. Expect red raspberry, red plum and cranberry on the nose, with the pencil shavings, dried herbs and green-leaf lift that mark the grape. Bottles from cool-climate sites often add a peppery edge. The body is typically medium, the tannins fine-grained rather than gripping, and the acidity bright enough that the wine tastes fresh instead of heavy. The structure suits food well. The acidity and moderate tannin work with roast chicken, pork loin with herbs, grilled sausages, and duck breast with a fruit-based sauce. It also handles tomato-driven dishes such as baked ziti or eggplant parmesan better than most fuller reds, and it matches mushroom risotto, lentils and aged cheeses like Gruyère or Manchego. A bit of herbal character in the wine tends to flatter roasted peppers, thyme, rosemary and sage, so lean on those in the cooking. Very spicy or heavily sweet sauces will flatten the fruit. Serve it slightly cool, around 60 to 64°F, which keeps the acidity lively and stops the alcohol from reading warm. Twenty minutes in the refrigerator before opening usually gets a cellar-temperature bottle to that range. Decanting isn't required for a wine like this, but pouring it into a decanter or giving it 20 to 30 minutes in the glass can soften any tight, herbal edge in the first pour. A standard red wine glass with a medium bowl is enough. A Bordeaux-style glass will show the aromatics a little more clearly. Estate-grown Cabernet Franc in this style is generally made for drinking in its first several years, when the fruit is at its most vivid. A short stretch of cellaring can bring out more savory, tobacco-leaf notes. Most bottles are best opened within a few years of purchase rather than held for a long time.