The Thinkings of a Winemaker

 I have a love-hate-like-despise-enjoy-disdain relationship with Cabernet Franc.  Let me explain. Years ago, Cabernet Franc was thought to be the red Bordeaux grape variety for Pennsylvania.  I remember John Crouch telling me that Carl Haseler (Penn State viticulturist) came through the area once in the 1980s extolling the virtues of Cabernet Franc.  "It tastes just like Cabernet Sauvignon and ripens two weeks earlier!" was the phrase John repeated to me.  First, it doesn't taste like Cabernet Sauvignon, but secondly, it does ripen earlier....except when it doesn't. Cabernet Franc is the progenitor grape to Cabernet Sauvignon (look it up.)  All the issues we have wits Cab Sauv (unripe tannins, hollow mid-palate, too much acidity) can be partially blamed on Cabernet Franc.  Add to that the rampant Red Blotch virus that most of Pennsylvania Cabernet Franc is infected with and your left with innocuous wines at best.  Not my glass of wine, please. If you can find some won