I’m probably being a bit unfair in the title of this post. After all, some of the region’s top producers make a cabernet franc ice wine. And on occasion, it’s nicely made, drinkable. The problem is that too often, it tastes like ballpark nachos. I suppose the science types among us might be able to explain why that is. But even if it’s good, it’s hard to find a good occasion to open a bottle. How much can you drink? Let’s pretend, for a moment, that you recently purchased a bottle on a wine trip at one of the lesser…
