Lieb Cellars 2006 Cabernet Franc: Earthy and Seasonal

Sure, the transformation from summer to fall fills our eyes with the colors of the season, and our noses with the scent or dried leaves on the chilled air, but can you really taste the season? Absolutely.

The wine: 2006 Reserve Cabernet Franc, an unclouded, garnet-colored, medium-bodied red.

Aromas (Nose): Up front, scents of smoky cedar, forest floor and wet leaves are met with tart cherry fruit, hints of dried cranberry. The vegetal scent of leafy greens is faint, but adds another layer of depth.

Taste (Palate): Dried cedar and sage flavors emerge first, with tart pie cherry fruit and white raspberry flavors following. Hints of green pepper, and earthy notes reminiscent of wet soil linger on the dry finish. Few tannins remain, but the acidity is bright.

Food pairing: Seafood doesn't always have to be paired with white wine. In fact, a smoky, light- to medium-bodied red can complement seafood quite well, especially fried seafood, where the grease and batter can often overpower a delicate white wine. With that said, try pairing this with chef Deborah Pittorino's recipe for a .

Price: $20 at the tasting room.

Interested in submitting samples for review? E-mail henry@patch.com.