Cabernet Sauvignon Vs Franc

As a none grape, home vintner I suggest you mark one type of boxed grape "Cab Sauv" and the other "Franc" in a distinctive and different colour.

Can't think of a better way --- off hand!

I agree with Trevor's answer, but if it's too late for that, I'd imagine there's some taste difference. Since I've never tasted the two grapes side-by-side, I can't tell you, but someone here probably can.

Alternatively, you could ferment both separately, and their certainly a difference between the flavors of the wines.

Rob

Sorry, obviously I have not made myself clear. Let me elaborate further. I tend to buy a ton or two of freshly harvested grapes and use them for wine making. These get delivered to me in a small truck. However, I dont always trust the growers/sellers as to which variety they claim their grapes are. Obviously they want to get rid of their grapes ASAP and if they claim it is franc or sauvignon, I just have to trust what they say. As I am not a grower I have little vineyard experience. In the books (photos) and in reality they both look very similar to me. Hence, marking the boxes with "cabernet" or "franc" does not solve my problem!

I was not being facetious in my previous reply. I am sure that I could not tell the difference myself -- even if I watched them being harvested at the "vendage". If you are an amateur( like me --spelling?) -- I could not tell the difference but you are protected by the laws of the land!! ( especially in Europe) I would suspect that the vendors would not try and cheat you ( r u in Europe or the Americas --- it might make a difference)

Or you have to be there at the "vendage" with an expert!!!!!!!!!!!!!!!!

In my vineyard they taste different. Also, my C. Sauvignon are more black while C. Franc are reddish black and more uneven colored.

IF you are getting BOTH varieties and from the same area, you MIGHT be able to tell the difference.

The Cabernet Sauvignon might have a smaller berry than the Cabernet Franc.

IF you are getting BOTH varieties, you probably will be able to tell the difference after crush and during primary fermentation when you push down the cap with your hands and feel the berries and squeeze them between your fingers. The Cabernet Sauvignon has a thicker skin and does not juice out as fast or easily as the Cabernet Franc.

Sooooo - IF you have both from the same area, you might be able to tell by look and feel.

Of course, post fermentation IF you followed the same winemaking techniques for both and IF you compared them side by side, you probably will be able to tell the difference.

That being said, I would venture to guess that if you gave some wine "experts" a glass of each and did not tell them which was which they would be wrong half the time. A LOT has to do with where they are grown, how much time they spend in primary fermentation, time in barrel and other wine making techniques.

BTW, Cabernet Sauvignon has as its parents --- drum roll please --- CABERNET FRANC and Sauvignon Blanc. Yes, Sauvignon Blanc is a white grape but the red color is dominant.

I think the jest of this is that the are difficult to tell apart even for the experts. At this point, you will probably never be absolutely sure you got them right. It is also true that they are often blended. So why not just mix them and serve them as a blend and pretend that you did this intentionally as a result of the vast knowledge and experience you have gained in making wine. You don't always have to wear your mistakes on your sleeve!

Ray

I am glad to see that there is a consensus regarding the difficulty in recognition. I think I will have to just build on experience! Thanks for all your input.

S.

In talking around, I have come to the conclusion that many times, when commercial vineyards bottle their Merlot, and Cab. Sauv., etc., they are not really sure what grapes went into the bottles. This is not because the mix up their grapes but because they suspect that the vines are not what they were sold to be. But then, the tasters are more effected by the name on the bottle that the juice in the bottle anyway! ;o)

Ray

Hi Ray

You said it! Too many of us too often will taste with our eyes rather than our mouths and noses.

Regards

Frank

To be honest both are noble grapes and grapes tend to mutate anyway. I bet you will make good wine from either. For whatever reason the Cab Franc juice I get from Regina always has a higher TA than the Cab Sauv; I always end up blending the Cab Franc into the Cab Sauv to bump the acid up a bit. I know that doesn't answer your question on ID though. Those juices are made from central valley grapes grown in hot areas.

Joe

To be honest both are noble grapes and grapes tend to mutate anyway. I bet you will make good wine from either. For whatever reason the Cab Franc juice I get from Regina always has a higher TA than the Cab Sauv; I always end up blending the Cab Franc into the Cab Sauv to bump the acid up a bit. I know that doesn't answer your question on ID though. Those juices are made from central valley grapes grown in hot areas.

Joe

My experience is that Cab Franc will precipitate a LOT more tartrate crystals on the fermenters which seems to verify your experience.

I have small children and am educating them about artificially flavored soda and ice cream. They are learning to taste w/o reading the label and they are all amazed by what something tastes like if you don't know what it is supposed to taste like! Bob

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-- The voice inside my head claims to be a psychiatrist.