A graduate of UCLA and the Culinary Institute of America, Tim Costner worked in the entertainment industry before changing careers several years ago. Tim currently works as a chef in the Napa Valley, and has also cooked in New Orleans and Los Angeles. His website, www.thirstyreader.com, features wine-related book reviews, as well as tasting notes.
These days, whenever I mention that I picked up a bottle of Cabernet Franc during one of my tasting trips, I always get a knowing nod of approval from my fellow wine enthusiasts. Cabernet Franc is definitely gaining attention among American consumers, and it has slowly begun to emerge as more than just a mere blending grape for Cabernet Sauvignon. I’ve pondered Cabernet Franc’s recent rise in popularity, and have developed a theory regarding the varietal’s growing niche within the American market: Over the past 30 years, U.S. consumers have come to accept Cabernet Sauvignon and Merlot as two of the standards among fine red wine.