Winery Achaval-FerrerCabernet Franc
Red wine
This wine is composed of 100% of the grape variety Cabernet Franc.
This wine generally goes well with pork, poultry or beef.
The Cabernet Franc of the Winery Achaval-Ferrer is in the top 60 of wines of Mendoza.
Wine flavors and olphactive analysis
On the nose the Cabernet Franc of Winery Achaval-Ferrer in the region of Mendoza often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Cabernet Franc
Pairings that work perfectly with Cabernet Franc
Original food and wine pairings with Cabernet Franc
The Cabernet Franc of Winery Achaval-Ferrer matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef enchilladas au gratin, brussels sprouts with bacon in a casserole or wild boar bourguignon.
Details and technical informations about Winery Achaval-Ferrer's Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Cabernet Franc from Winery Achaval-Ferrer are 2014, 2005, 2015, 2013 and 2012.
Informations about the Winery Achaval-Ferrer
The Winery Achaval-Ferrer is one of of the world's great estates. It offers 28 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
