Francusa is a yellow-green grape variety indigenous to Romania. The little seen cultivar is located mostly in the northeastern part of the country along the border of Moldova, and one renowned vineyard, Cotnari, is said to have been vinifying Francusa for more than 500 years.
The late-ripening variety is high in acids, and so tends to make wines with high – yet balanced – levels of acidity. Francusa wines often display vegetal and grapey aromas, along with nutty flavors. The grape is best suited to vinification as a dry wine as its sugar levels are relatively low.
Francusa is only seen in a tiny handful of varietal wines. In blends, the variety is typically used in smaller proportions than other grapes like Feteasca, to add crispness and bite.
Synonyms include: Frincusa.
Food matches for Francusa include:
- Grilled eggplant with garlic and walnut
- Oysters Kilpatrick
- Creamy curry with cashews