Cabernet Franc

Bordeaux’s third grape, Cabernet Franc one might argue is the like the neglected third child…it has never really been given the opportunity to shine next to its two outstanding siblings (Cabernet Sauvignon and Merlot). That said, it has a very important place within the regions of Pomerol and St. Emillion in Bordeaux, and is used in the production of two of the most highly sought after wines in the world: Chateau Ausone and Chateau Cheval Blanc.
 
What am I getting?
Red fruits like raspberry and strawberry are strong characteristics of Cabernet Franc, as are green bell peppers and perhaps a little chilli pepper too. Because it is often used as a blending component in wines, Cabernet Franc can take on many different guises. For example, in warmer regions like California’s Sierra Foothills or Tuscany’s Bolgheri you’ll pick up on ripe strawberries and dried fruits, while in cooler climates like Bordeaux the fruit is likely to be more tart and the wines will have a high acidity.
 
What can I drink it with?
Cabernet Franc produces wines with high acidity, so foods with equally high acid levels will work well – tomato-based dishes and vinegar-based sauces are the ideal. Hearty meat dishes like burgers, stews and gamey meats will also tick all the boxes too.
 
I want it!
And so you shall have it…
Let’s not go crazy…
Mon Plaisir de la Vallee Cabernet Franc 2016 VdF (medium, France) £8.99 per bottle
All out!
2012 Ch. Franc La Rose, St Emilion Grand Cru (medium-full, France) £33.00 per bottle