This is a grape that you rarely see on the front of the bottle but it is the main grape in a number of French classics and the finesse in many blends, you do see it as a stand alone occasionally .
Impress a wine snob:
What you need to know
Cabernet Franc is probably not going to become a major part of your life, but it might turn up more than you think.
A red grape, traditionally grown in the Loire valley in France and found in wines like Borgeuil (Bor-goyy) and Chinon as well as a blend enhancer in Bordeaux and Bordeaux style blends all over the world.
It has a lighter character than many reds, in a good wine you should get a hint of violets over fresh raspberry and blackcurrant flavours. It often has a ‘crunch’ which is very refreshing.
This wine does really well with light, slightly fatty meats like roasted belly of pork or hams.
Sometimes the tannins can be a bit ‘green’ and the wine can seem a bit too dry. New World growers go out of their way to avoid this whereas the French sometimes seem to quite like it.
Top Tip – Don’t serve it warm, pop it in the fridge for half an hour half an hour before you want to drink it, you’ll enjoy the crunchiness!
Ok, so it might feel like you need a French degree to get your head around this label but I promise it's worth it! Beautifully rounded, full of blackcurrant fruit and the classic Cabernet Franc crunch. The perfect partner for slow cooked meat, particularly belly of pork. It's intense and classy and the price makes it an absolute steal. We had a bottle with 6 hour cooked belly of pork in braised lentils and it couldn't have been better.