Winery AXMotion Cabernet Franc
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Motion Cabernet Franc
Pairings that work perfectly with Motion Cabernet Franc
Original food and wine pairings with Motion Cabernet Franc
The Motion Cabernet Franc of Winery AX matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of homemade beef stew, pasta carbonara almost like the real thing or blanquette of rabbit with riesling and chanterelles.
Details and technical informations about Winery AX's Motion Cabernet Franc.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Motion Cabernet Franc from Winery AX are 2011
Informations about the Winery AX
The Winery AX is one of of the world's greatest estates. It offers 8 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
News related to this wine
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The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
