One of those 'tucked away' gems you wished you'd discovered sooner

Cab-urr-nay Fronck

You rarely saw Cabernet Franc on a label, until quite recently, when it has been adopted by winemakers in Chile and California as a single varietal wine. It’s a lighter, fresher red with slightly more aromatic qualities than further along the line, more redcurrant than blackberry, with a tang of acidity to give it a fresh finish. In France you find it under the guise of Bourgeuil and Chinon from the Loire, where it can have a little bitter twang. In contrast the newer styles tend to have a bit more fruitiness and less of the bitter finish. Because it’s a lighter wine, it can be popped in the fridge to enhance its refreshing qualities.

Things you should know

Top Tip: Despite its lightness French Cabernet Franc needs something to nibble on with it, otherwise it can taste a bit dry.
Specific Food Match: You don't need much, but you do need something. Try Cabernet Franc with cold meats with a starter or pork pies and scotch eggs on a picnic. It's also great with Roast Gammon or Belly of Pork.
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