Lamb Stew Paired with Cabernet Franc Created By Couples #WinePW

I love how a wine changes — from place to place, from vintner to vintner, over time, and even over a conversation.

I totally get how subjective wine is: what did you have to eat pr drink– what’s the chemistry in your mouth like? What smells are about and how might that impact your experience of a wine? What music are you listening to — how distracted or focused are you — what’s your brain chemistry like? There are so many factors that can change your experience about a wine.

For me, personally, my chemistry and Cabernet Franc don’t always get along so in general I’d rather just see it as part of a blend– a small part. And that’s how it’s been found traditionally — as a small but significant role in a Bordeaux blend. However, it’s dominant in a Chinon from the Touraine region of the Loire Valley about 220 miles southwest of Paris.  Continue reading