Cabernet Franc was once again the star of the show during a grand tasting at the Prince George Ballroom in Manhattan on Feb. 3.
The gathering was held to help generate more interest and momentum in the Cab Franc Forward initiative, and according to organizers, drew more than 600 trade professionals, media, influencers, and consumers to celebrate New York’s flagship red grape.
The inaugural tasting, held in the same spot in New York City, took place on Feb. 4, 2025.
Building a campaign around Cabernet Franc allows for the promotion of what is the state’s most widely planted red grape (638 acres under vine), which is found in its three main wine regions — Finger Lakes, Long Island and Hudson Valley — and is recognizable, both in the tasting room and on a restaurant wine list.
Forty wineries from Long Island, the Hudson River Region, the Finger Lakes, and the Niagara Escarpment poured current releases and library selections, showcasing the breadth, balance, and age-worthiness that have made the grape a hit in the vineyard, the tasting room, and in many regional and national competitions.
“Today marks a meaningful milestone for New York wine,” said Gabriella Macari, co-founder of Cab Franc Forward NY and the director of operations at Macari Vineyards. “I have always believed that what we cultivate here deserves global recognition. Cabernet Franc expresses the balance, complexity, and character that define the state’s winegrowing regions. Seeing our wineries united around a shared vision reflects the strength and pride of New York’s wine community.”
Forty wineries from Long Island, the Hudson River Region, the Finger Lakes, and the Niagara Escarpment
poured current releases and library selections.Max Flatlow
Max Rohn, co-founder of the initiative and the CEO at Wölffer Estate Vineyard, said that “this grassroots movement brings growers, winemakers, and advocates together to champion Cabernet Franc as a defining expression of our state. These wines capture New York’s energy and authenticity, and our collective ambition is to elevate them in the global wine conversation.”
A letter of support from Gov. Kathy Hochul noted that “New York is fortunate to have a robust and thriving wine industry … Cab Franc Forward NY demonstrates this leadership by celebrating New York’s wine regions, family-owned farms, and multigenerational heritage.”
Wine educator Kevin Zraly hosted a sold-out masterclass on the evolution of New York Cabernet Franc, joined by a panel that featured Keith Beavers of VinePair, Kimberly Prokoshyn of Dunn & Sons, and Josh Nadel, MS of NoHo Hospitality.
Among those attending was Kareem Massoud, representing Paumanok Vineyards, located in Aquebogue, Long Island. Massoud’s parents began planting vines there in 1983 and then harvested their first crop in 1985. The tasting room opened in 1993.
Twenty-five years later, the family purchased the neighboring Palmer Vineyards, another vineyard established in 1983, to expand their operation. Massoud makes the wine for both wineries and has been the president of Long Island Wine Country for multiple years.
Massoud said his parents first planted Cabernet Franc in 1986, and currently have 8 acres of it growing and are planning to put in another 3 acres this spring.
Another 7.5 acres of the grapes are growing at Palmer Vineyards, he said.
They are putting the grape to good use, in three varietal bottles — their standard Cabernet Franc, minimalist Cabernet Franc and Grand Vintage Cabernet Franc — and also use it in red blends such as their Assemblage, Festival Red and 40th Anniversary Special Edition.
Paumanok’s 2025 Dry Rosé is 100% Cab Franc.
The Grand Vintage Cabernet Franc. It’s among a handful of Paumanok wines that feature Cab Franc.Paumanok Vineyards
Asked what he has liked about the grape and whether it’s always been a favorite among guests there, Massoud said that it’s a grape that’s clearly at home on Long Island, especially in the vineyard.
“The wines we make can sometimes be lighter in body, more delicate, more feminine. In a riper vintage, they will be bolder, but always well-structured for their weight, with beautiful red fruit and more subtle herbaceous notes,” he said, adding, “It yields a versatile wine that is delicious on its own or with a range of foods. Try Paumanok Cabernet Franc with roast chicken, duck, game birds, hamburgers, meatloaf, pizza, sausage, hearty fish dishes, and goat or cheddar cheese. For vegetarian options, try grilled vegetables such as cabbage, bell peppers, and eggplant (try it with baba ghannouj) or zucchini. In general, it pairs particularly well with herbs like rosemary, sage, thyme or saffron.”