QOTD: The last one I had was the Olek-Mery, wasn’t totally thrilled with a lot of the flavor characteristics. I went back to it later in the day and felt the same way. I do appreciate vegetal, earthy, meat juice qualities–just not in this particular wine. It was “meh” for me—even though cab franc is one of my favorite varietals.

Gary,

I noticed that when you were trying to compare the color with the Chinons, that it doesn’t easily come across on video. However, I can see it while you swirl the wine. Try swirling the wine in front of a light background. That way the color difference will be more obvious to your viewers.

Watching and lovin’ the show since episode 112!

Poop is such a great descriptor. Everybody gets it.

Hey Gary! Great videos!! i just discovered the site and i’m starting fresh from the very beginning.

one thing i would ask of you, when and if possible is to mention the complimentary food or snack that would go with the presented wine. i think it’ll add a great element to an already informative show.

all the best from toronto

cheers

QOTD: really not sure. i’m sure it’s in my notes at home though

Great show today Gary!

nice episode GV. You had me laughing in the airport!

QOTD: I’ve had a few, still need to get used to the earthy smells, but it goes very well with food!

The Young Winos of LA

Check out our Cab Franc review http://www.youngwinosofla.com

I LOVE root beer, and yes, Virgil’s root beer totally rules. One of my favorites!

QOTD: 2005 Damien Laureau Anjou Clos Frémur (which I guess is only 50% Cab Franc, but from the Loire:

2/13/2008 rated 83 points: Three hours open. Nose shows crushed red peppers, fresh bell peppers, model airplane glue, bubble gum, and some rosemary. Much more interesting than first opened; quite nice now, really. Light to medium bodied in the mouth showing cabbage on the palate, finishing with lots of fresh yellow bell peppers, brussels sprout, green beans, and actually quite a lot of metallic notes (like grinding nails down with your dremmel). Finish is actually quite short (under 10 seconds), and lacking complexity. This is a well made wine, and would do a lot better with food, but really just not my style right now (my mom should have made me eat more vegetables). Despite Spectator’s window, I think this will probably hold for a couple more years, and it will likely be that before I drink the last bottle.

David

I LOVE root beer, and yes, Virgil’s root beer totally rules. One of my favorites!

QOTD: 2005 Damien Laureau Anjou Clos Frémur (which I guess is only 50% Cab Franc, but from the Loire:

2/13/2008 rated 83 points: Three hours open. Nose shows crushed red peppers, fresh bell peppers, model airplane glue, bubble gum, and some rosemary. Much more interesting than first opened; quite nice now, really. Light to medium bodied in the mouth showing cabbage on the palate, finishing with lots of fresh yellow bell peppers, brussels sprout, green beans, and actually quite a lot of metallic notes (like grinding nails down with your dremmel). Finish is actually quite short (under 10 seconds), and lacking complexity. This is a well made wine, and would do a lot better with food, but really just not my style right now (my mom should have made me eat more vegetables). Despite Spectator’s window, I think this will probably hold for a couple more years, and it will likely be that before I drink the last bottle.

David

I love Cab Franc, and was just going to go pick one up after work tonight. Perfect timing Gary!

Here’s a link to my WBW entry, Gary. Thanks for hosting!
http://corkdork.typepad.com/corkdork/2008/04/wine-blogging-w.html

não estou com vontade de deixar um comentário hoje…
mas uma curiosidade, o Brasil já teve a CF como a uva mais plantada, hoje ela é plantada apenas para integrar o corte dos vinhos mais finos (ícones) das vinícolas.

Well blow me down. Here I thought few if any other people would feature one of the wines from Gasnier. Yet here one is, right in Gary’s lineup.

In any event, here’s my post:

http://mcduffwine.blogspot.com/2008/04/wbw-44-french-cabernet-franc.html

It features the 2003 Chinon “Cuvee Fabrice” from Gasnier and the 2005 Chinon “Beaumont” from Catherine & Pierre Breton.

cheers,
McDuff

Good show. I’ll try a Cab Franc – agree it normally has a manure smell… or is that taste? hmm.

I don’t know too much about cabernet franc, but your Bourgueil tasting a few weeks back inspired me to do a Cab franc tasting. So far I have;
Pellegrini Vineyards Cab Franc (Long Island), Dr. Konstantin Cab Franc (Upstate NY), Rosenblum Cellars Cab Franc (Napa), Langlois Chinon and a Bourgueil which I forget the name of. Very excited…anyone have any other regions that need to be represented please send me an email.

I really don’t care for alcoholic drinks, not even if it’s a wine rated 97 by Gary. But I heard the mention of a root beer episode!! Please, please, please, Gary (or Mott), when you do a show that features local brand root beer, link up all the producers and retailers (preferrably with online stores) that carry them! Better yet, make a new domain “rootbeer.winelibrary.com”! 🙂

I just had a Bourgueil 2 weeks ago at our wine group and loved it. Love the flavor profile. One of my favorite wines in the last year. Keep em coming Gary.

Michael

QOTD: 2004 Le Noblaie Chinon Chiens Chiens, from you, after you turned me on to the 2003, which my wife and I love – thanks, Gary V

Never had a pure cab franc and we’ve tried a lot of different wines so there is really no excuse. Other than wanting to avoid tasting something that smells like poop of course! Thanks for another great episode Gary!

QOTD. Working my way through the cases of 2003 Bourdin Saumur-Champigny that I bought for a family reunion at the beach. I thought the family would really go for it, but not so much. Since I bought it, it has really gone green pepper reduction sauce. I like my wine to smell/taste like dirty socks, tar, poop, various veggies, but I can’t seem to get into the green peppers. I have a lot of old Bordeaux that has also turned green pepper. What’s a non-green-pepper-fan to do?

Great Show buddy… Got to get into more Cab Franc…
QOTD my last was a blend Beragerac Haut Bernasse… Very good very dry…

I remember the Flemington Fair!!! Only, I was at the racetrack watching the races!

Hi Gary,
here is our entry, I’m sure that some have been talked about already, and we are a day late – still- great theme, fun stuff
Thanks,

Ben
http://www.67wine.com/main.asp?request=Blog

QOTD: I had a Chinon at Ubuntu restaurant in Napa. It went amazingly well with the veggie courses. I am lucky enough to live near Napa, but all the Vayniacs coming out here have to try Ubuntu for dinner. You have never experienced vegetarian food that is so fresh and makes you forget about meat.

2001 Philippe Alliet Chinon Vielles Vignes. Defined it as ‘rotting vegetable’, as it had celery salt, compost heap, diaper, anise, manure, and scrambled eggs on the nose. Floral and dry, with some rosy-watermelon.

I’m on the hunt for some solid Loire. Love the stuff.