Did you know that Cabernet Sauvignon is the child of Cabernet Franc and Sauvignon Blanc? It’s true. In the mid-1600s, in the Bordeaux region of France, the red grape Cabernet Franc and the white grape Sauvignon Blanc were crossed to form Cabernet Sauvignon. It’s interesting that the red child grape (and wine) is far more popular than the red parent grape (and wine). Perhaps the difference in popularity is due to the fact that Cabernet Sauvignon is bigger and bolder than Cabernet Franc. According to Ashlee McRae, “Cabernet Franc is the lighter, laid-back, hippy father of the yuppie Cabernet Sauvignon. Its bright in personality, and soft in its embrace.”
To see a comparison of the two wines, please check out my article “Cabernet Franc vs. Cabernet Sauvignon.”
Today I want to honor the parent grape and wine, Cabernet Franc. If you haven’t spent a lot of time with Cabernet Franc, I highly recommend that you do so. It’s a delightful wine, known for being very herbaceous. A young Cabernet Franc very commonly has green pepper notes.
My focus is on good food pairings for Cabernet Franc, a wine that is considered to be very food friendly because of its savory herbaceousness.
Cabernet Franc Food Pairings from WinewithLisa.com
“Cabernet Franc pairs well with earthy dishes made with wild game AND with lamb. Olives, feta and preserved lemon have rustic earthy flavors that are a perfect match with this unique wine.”
Winderlusting.com’s Pairings
“Cabernet Franc blends pair well with grilled steaks and chops, Portobello mushrooms, green olives, pepper, rosemary, and mint. Lighter versions of 100% Cabernet Franc (look for a lighter pink color) will pair well with chicken, white fish, and quiche.”
CaliforniaWineMagazine.com’s Recommendations
“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.”
Wine Folly’s recommendations
- Meat: Roasted Pork, Beef Burgers or Stew, Meatballs in Tomato Sauce, Chicken Tomato Curry, Turkey with Cranberry, Wild Game Hens, Lamb Gyros, Crispy Skin Trout with Pork Belly, Pâté
- Cheese: Goat Cheese (a regional French favorite), Ravioli, Camembert, Feta, Fontina, Cheese and Spinach Quiche
- Herb/Spice: Oregano, Thyme, Rosemary, Sage, Savory, Chervil, Jalapeño Pepper, Coriander, Aleppo Pepper, Red Pepper Flakes, Black Pepper
- Vegetable: Black Lentil, Red Bean, Pinto Bean, Roasted Red Pepper, Mushroom, Tomato, Eggplant, Leeks, Spinach, Sunchokes, Arugula
I’d love to hear about your successful Cabernet Franc food pairings.
As an independent wine consultant with WineShop At Home, I absolutely enjoy bringing a taste of the Napa wine country home to you one sip at a time. Whether you simply love to drink wine, seek a special personalized wine gift, or are in search of a new wine jobs opportunity as a wine consultant, feel free to contact me for a truly unique wine tasting experience!
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Betty ~
Love to share my Blog with you. …CR
Hi Chris. Looking forward to getting to know your blog. Thank you for telling me about it!
Hi Betty. I just subscribed to your blog. Thought you might want to take a look at mine as well. We each take a slightly different approach to the subject, but our goal is the same: enlighten people to the pleasure that wine can bring to food and vice-versa. Cheers!
That’s awesome. I can’t wait to read your blog and WINE with you. Cheers! Betty