Domaine De Peyanne Cave De Saumur Cabernet Franc 2009

Serve this wine between 60-65 degrees Farenheit or 15-18 degrees Celsius.

Complementary recipes:

• Autumn Hodge-Podge
• Balsamic Grilled Radicchio with Shaved Pecorino
• Black Bean Soup
• Blackberry Cocoa Crisp
• blue cheese and caramelized onion dip
• More recipes...

Cabernet Franc

Cabernet Franc is one of the five grapes in Bordeaux blends, along with Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. (Cabernet Franc, along with Sauvignon Blanc, is actually one of the genetic parents of Cabernet Sauvignon.) This thin-skinned, early-ripening grape has lighter body and acidity than the robust Cabernet Sauvignon, but is more susceptible to spring frosts.

In France, which boasts the most vineyard acreage of Cabernet Franc in the world, several regions have more plantings than others, such as St.Emilion, the Loire Valley's Chinon (where it's called Breton) and southwest France (where it's called Bouchy). Romania, Hungary, the Balkans, and the Friuli region of north eastern Italy, Australia, New Zealand, Argentina, Long Island, New York, southeast Napa Valley, California and Washington State all grow this wine. Cabernet Franc is rarely bottled as a stand-alone varietal.

This medium-bodied, ruby red wine has the signature aromas of Cabernet Franc which tend to be herbaceous or vegetative, like green bell peppers or stems, especially when the grape hasn't ripened sufficiently or is over-cropped. Other notes include allspice, dark plums, violets, raspberry, black cherry, red currant, vanilla, coconut, smoke, toast, tar, mushroom, earth, cedar and cigar box.

Pair Cabernet Franc wines with goat cheese, chicken, duck, Asian-styled noodles, babaganoush, lightly spiced curries, game birds, lasagna, cheese pizza, mint sauce, rosemary, choucroute garnie, Mexican dishes and turkey (dark meat).