Winery ChamardCabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
The Cabernet Franc of the Winery Chamard is in the top 30 of wines of Connecticut.
Wine flavors and olphactive analysis
On the nose the Cabernet Franc of Winery Chamard in the region of Connecticut often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit.
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 Chamard matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of stuffed peppers, lentils and morteau sausages or duck breast with peaches and spices.
Details and technical informations about Winery Chamard'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 Chamard are 2014, 0, 2011
Informations about the Winery Chamard
The Winery Chamard is one of of the world's greatest estates. It offers 30 wines for sale in the of Connecticut to come and discover on site or to buy online.
The wine region of Connecticut
New England wine state, glacial soils (schist, gneiss, loam). Coast tempered by Long Island Sound, favouring Bordeaux varieties. Signature Cabernet Franc: elegant and peppery with signature notes of raspberry, red cherry, red pepper, violet, fresh herbs and a spicy touch, fine tannins and fresh palate — friendly cool-climate style. Round Merlot (plum, cherry).
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
