My pre '70's books differentiate between these two grape varaties.
Bouchet being the grape in St. Emilion, CF in the rest of Bordeau.

If there is a difference, is Bouchet planted elsewhere?

The current liturature seems to think them identical.

gerald > wrote:

> My pre '70's books differentiate between these two grape
> varaties. Bouchet being the grape in St. Emilion, CF in the rest
> of Bordeau.
> ^
x

> If there is a difference, is Bouchet planted elsewhere?

There is no difference.

> The current liturature seems to think them identical.

They are. Bouchet is just the local name for cabernet franc, just
like prugnolo gentile is the local name for sangiovese grosso in
Montepulciano.

M.

"Michael Pronay" > wrote in message
...
> Bouchet is just the local name for cabernet franc, just
> like prugnolo gentile is the local name for sangiovese grosso in
> Montepulciano.

Speaking of Sangiovese, I recently attended a tasting dinner featuring the
wines of Banfi. The speaker, Sharron A. McCarthy, has been with Banfi for
about 30 years and knows her stuff when it comes to their wines and
vineyards.

She mentioned that there are approximately 600 clones of Sangiovese planted
in the area from which Brunello di Montalcino comes. There really is no
such thing as Sangiovese Grosso, per se. That merely refers in a general
way to vines that produce the best Brunello - whatever clone they may be.

The Banfi folks did extensive research many years ago to determine which
clones produced the best wines, and narrowed it down to three or so. That's
what they've planted and have been making their wines from for the past 30
years or so. Interestingly, they shared the results of their research with
the other producers in the area, at no charge. The reason for this apparent
largess, she explained, was to improve the general quality and prestige of
wines from Montalcino. This would obviously benefit Banfi as well.

We did a component tasting of the three clones, all from the same vintage,
to observe the subtle but distinct differences among them. One featured
color; another aroma; the third mouth feel and depth. It was a useful
learning experience.

Tom S
www.chateauburbank.com