California Wine Magazine PresentsCabernet Franc

About the Wine

About the Pairing

Acid
Medium
Body
Medium to Medium +
Tannin
Medium to Medium +
Sweetness
Dry
Alcohol
Medium + to High
Food Style Pairing Characteristics
Beef Steaks Grilled or Barbequed The medium to full body pairs well with full, fattier, bolder bodied meats. The charcoal flavors pairs with oak aging spices.
Beef & Pork Roasts Roasted or Braised Use a wine with good tannin to match the bolder body of the meats.
Ham Smoked The salt in the meat works to lessen the impression of tannin or acid in wine allowing the flavors to come through.
Lamb Grilled, with mint sauce The spicy sweetness of lamb matches the same in the wine. The mint is a bridge to the wine's characteristic mint qualities.
Salmon Grilled Both the fuller body and bigger flavors of this fish work well with the wine and the cooking method bridges well to the oak characteristics in the wine.
Mushrooms Portobello, Morel, Porcini, etc., in sauces or alone. The great forest floor earthiness of these robust mushrooms brings out the subtitles of these in the wine.
Green Olives In sauce, sauteed, or in dish. The olives in the dish works well with the olive characteristics of this wine.
Pepper or herbs Sauces or seasonings Pepper, rosemary, thyme and mint will bridge beautifully to similar qualities in the wine.

Fruit: Blackberries, plums, strawberries, raspberry, cassis,

Non-Fruit: Mint, green olives, nutmeg, violets, herbs, leather, earth, oak, cedar

Region(s): Mendocino, Monterey, Napa, Paso Robles, Santa Barbara, Santa Cruz, Sierra Foothills, Sonoma, Temecula

Other Notes: The California versions of this wine generally have more tannin and less acid then those of its home country of France. With that in mind, it pairs well with most of the foods that Cabernet Sauvignon or Merlot would. The lighter versions (those with less tannin and more acid) pair well with things like fish, light chicken, german schnitzel or quiche.

See our full article: Cabernet Franc.