Winery French HuguenotCabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
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 French Huguenot matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of adapted vietnamese fondue, cassoulet of yesteryear or potjevlesch (northern france).
Details and technical informations about Winery French Huguenot'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.
Informations about the Winery French Huguenot
The Winery French Huguenot is one of of the world's greatest estates. It offers 5 wines for sale in the of Coastal Region to come and discover on site or to buy online.
The wine region of Coastal Region
Historical heart of South African viticulture (Wine of Origin 1973) encompassing Stellenbosch, Constantia, Paarl, Franschhoek and Swartland, Mediterranean climate tempered by Atlantic breezes. Cabernet Sauvignon is the signature red: structured with blackcurrant, black cherry, plum, eucalyptus and a smoky touch, firm tannins. Pinotage, the unique local variety, brings dark fruit and mocha. Chenin Blanc and Sauvignon Blanc as vibrant whites.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
