By Jim Moore
Heron Hill’s Classic Cab Franc had me convinced of its character with its first aroma. Imagine a cozy fireplace on a fall night – woodsy, with hints of sweet stone fruit and a touch of smoke. Not your average Cab, this one!
The first sip was very pleasant. Smooth like velvet, it started sweet and fruity – raspberries and strawberries came through delightfully. Then, a playful tingle, as friendly tannins added depth without any harshness. Unlike some bolder, deeper Cabs (remember, it is a Finger Lakes red) – it’s approachable, fun, and still packs a punch.
Being vegan, I stay away from pairings like pork belly (sorry, not sorry!). But this Cab got me thinking outside the traditional red wine meat box. The winery suggests grilled pork, but I think it’d be phenomenal with smoky tempeh “bacon” on a veggie burger with onion, or maybe grilled portobello steaks drizzled with balsamic glaze. The rich, fruity notes would balance the smokiness perfectly. I even imagine it pairing well with a hearty vegan pasta dish, like lentil bolognese or creamy cashew Alfredo. The wine’s complexity would cut through the richness, keeping things interesting.
Bottom line? This Cab Franc is a winner, vegan or not. It’s surprising, delicious, and versatile. As Finger Lakes reds go, it is definitely a keeper for the folks who like a bolder, more heavy bodied red, and at the same time, fuity enough and balanced perfectly for the new comer making an entrance into the world of red wines. Heron Hill has another winner!
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