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I’m sharing Cabernet Franc 2021 with you because our wine club DTCA has released this new Varietal.

From Napa and Sonoma Valley California, We have the best Sommeliers who have deemed it ready to be bottled.

Cabernet Franc

This wine is versatile, making it adaptable to various palates and pairing well with various foods.

It is curated with a balance of acidity, herbal notes, and fruitiness. although the tannins are moderate, they will be a well-rounded choice for casual and more formal dining occasions.

Characteristics

When this light-bodied wine is poured it will typically have a ruby to garnet color in the glass.

You should be able to taste flavors such as red and black fruits, like raspberry, cherry, and plum, along with herbal notes, bell pepper, and sometimes a touch of green or white pepper.

Cabernet Franc is known for its aromatic qualities. Mostly you will notice fragrant and perfumed quality along with floral notes. The complexity of the wine can make it more expressive as well as intriguing.

The low alcohol content and the softer tannins make it easier to drink not to mention food-friendly.

What can it be paired with? The thing about this wine is it can be paired with any food preference and be enjoyed. Vegan, Vegetarian as well as meat lovers.

1. Red Meat: Whether you’re enjoying a steak, roast beef, lamb, or even burgers, the wine complements the richness and flavors of the meat.
2. Poultry: Pairs nicely with poultry dishes, especially those featuring roasted or grilled chicken and turkey. It also goes well with game birds like duck.
3. Pork: Whether you’re serving pork chops, tenderloin, or a pork roast, the wine’s acidity and red fruit flavors can enhance the flavors of the meat.
4. Vegetarian Dishes: The herbal and slightly vegetal notes can pair well with vegetarian dishes. Such as grilled vegetables, mushroom-based dishes, or bean and lentil stews.
5. Tomato-Based Dishes: The acidity that curates goes well with tomato-based dishes like pasta with marinara sauce, pizza, or lasagna.
6. Cheese: This wine complements a variety of cheeses, including hard cheeses like cheddar and Gouda, as well as softer cheeses like brie and camembert. The wine’s acidity can cut through the richness of the cheese.
7. Herbs and Spices: Because of the herbal notes it is a good match for herbs like thyme and rosemary. It is also good for dishes with a bit of heat or spicy.
8. Grilled Vegetables: The smokiness of grilled vegetables pairs nicely with Cabernet Franc. Try it with grilled bell peppers, eggplant, or zucchini.
9. Charcuterie: A charcuterie board would be an ideal way to share versatility because it offers a pleasant contrast to the various cured meats and accompaniments.
10. Mushrooms: The earthy and mushroom-like qualities in Cabernet Franc make it an excellent partner for mushroom-based dishes, such as mushroom risotto or a mushroom and truffle pizza.

With those known facts trying this wine will be the better choice for a lighter flavor in wine.

Bonus Recipes to Pair your Fine Wine

To get he feel of the Fine Wine Cabernet Franc I am including an awesome Recipe that will enhance the flavors of your meal. So make sure when you get your wine this meal is ready to pair. It will complement the herbal and earthy taste of the Varietal. This is a rich dish as well as satisfying.

Mushroom Risotto

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 lb (450g) mixed mushrooms (e.g., cremini, shiitake, or porcini), sliced
• 4 cups vegetable broth
• 1 1/2 cups Arborio rice
• 1/2 cup grated Parmesan cheese (use a vegetarian-friendly cheese)
• 1 1/2 cups Arborio rice
• Salt and pepper to taste
• 2 tablespoons butter (or use a vegan butter substitute for a vegan version)

Instructions

• First, heat the vegetable broth in a saucepan and keep it warm over low heat.
• Then get a large skillet or saucepan,heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become soft and translucent.
• After that Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender. This may take about 5-7 minutes.
• Stir in the Arborio rice and cook for a couple of minutes, allowing the rice to absorb the flavors in the pan.
• Pour in the white wine and cook until it’s mostly absorbed by the rice. If you prefer not to use wine, you can use additional vegetable broth.
• Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked to your preferred level of tenderness. This usually takes around 18-20 minutes.
• Stir in the grated Parmesan cheese and butter, and season with salt and pepper to taste. Mix until the cheese and butter are melted and the risotto is creamy.
• Lastly, Remove from heat, garnish with fresh parsley, and serve immediately.

While savoring the meal pour a glass of Cabernet Franc make sure that you have decanted it for at least an hour. Take note of the earthy flavors of the mushrooms and the creamy richness of the risotto.

Beef Tenderloin with Red Wine Reduction Sauce

So I did a little research and this was the recommendation for the best meat dish to pair with Cabernet Franc.

Ingredients:

For the Beef:

• 2 beef tenderloin steaks (6-8 ounces each)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 sprigs of fresh rosemary or thyme
• 2 cloves garlic, minced

For the Red Wine Reduction Sauce:

• 1 cup Cabernet Franc
• 1 small shallot, finely chopped
• 1/2 cup beef broth
• 2 tablespoons butter
• 1-2 cloves garlic, minced
• Salt and black pepper, to taste

Instructions

• Season the beef tenderloin steaks generously with salt and black pepper. Allow them to sit at room temperature for about 30 minutes to come to room temperature.
• Preheat your oven to 400°F (200°C).
• In an ovenproof skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear them for about 2-3 minutes on each side, until they develop a nice brown crust.
• Add the minced garlic and fresh rosemary or thyme to the skillet. Then, transfer the skillet to the preheated oven to finish cooking. Roast the steaks for about 5-7 minutes for medium-rare or longer if you prefer a different level of doneness.
• Remove the skillet from the oven and transfer the steaks to a plate. Tent them with aluminum foil and let them rest while you make the sauce.
• In the same skillet, add the chopped shallot and garlic. Sauté over medium heat until they become soft and fragrant, about 2 minutes.
• Pour in the red wine and beef broth, and bring the mixture to a boil. Reduce the heat and simmer until the sauce has reduced and thickened, which will take around 10-15 minutes.
• Remove the skillet from heat and whisk in the butter to make the sauce glossy and velvety. Season with salt and black pepper to taste.
• Serve the beef tenderloin steaks with the red wine reduction sauce drizzled over the top. You can garnish with additional fresh herbs if desired.

The Fine Wine’s rich, fruity and herbal flavors bring out the best experience of the wine.

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