As the season begins to transition to cooler weather and we crave wines and dishes that are a little heartier, Cabernet Franc is a great substitute for Pinot Noir in this reduction because it's also aromatic and medium bodied.
For this recipe I chose Reif Estate Winery's 2010 Cabernet Franc made from 21-year-old vines from the estate vineyard in the warm Niagara River sub-appleation. This wine is full of rich black raspberry, plum and currant fruit which concentrate nicely. There's also some secondary spicy cedar and tobacco flavours that really begin to emerge in the reduction and compliment grilled vegetables or meats beautifully. The bright acidity and chewy tannins also mean the remainder of the bottle will stand-up nicely to the bolder grilled flavours of whatever main you serve alongside your reduction.
The French don't have exclusive domain over cooking with wine but I think we can agree that they wrote the manual. That's why when thinking about a recipe for cooking with Cabernet Franc I turned to Marc Thuet, one of the godfathers of French cuisine in Toronto.
Written by David Ort
As one of Spotlight’s contributing editors, David enjoys turning his mind (and keyboard) to a wide variety of topics ranging from recipes to restaurants to craft beer. When he’s not writing for Spotlight Toronto, David shares his thoughts on new restaurants and beer at PostCity.com and all things food and drink on his own site, Food With Legs.