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2007 Napa Valley Cabernet Franc

by David on May 20, 2010

New release! Not so familiar with Cabernet Franc? It’s a little softer, leaner and more elegant than its offspring, Cabernet Sauvignon, which makes it easy to drink and very food friendly.  

When it’s blended with Cabernet Sauvignon, it’s often done to “bring up the nose”, which just means it smells really good. Expect lush, ripe cherry, blackberry and black plum with anise, spearmint, some mocha and toasty oak. Medium to full bodied with gentle tannins.

Cabernet Franc and food: As Colleen says, thanks to its moderate proportions and soft tannins it’s is a “slam dunk” when it comes to food pairing. Enjoy this with everything from grilled swordfish, to roast chicken, grilled Portobellos or a good steak! How about some comfort food? Try it with Colleen’s recipe for Coq au Vin with the Cabernet Franc as the “vin”! Bon appétit!


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