Winery SolitaireSingle Barrel Cabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Single Barrel Cabernet Franc
Pairings that work perfectly with Single Barrel Cabernet Franc
Original food and wine pairings with Single Barrel Cabernet Franc
The Single Barrel Cabernet Franc of Winery Solitaire matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of thai beef skewers, chinchards with white wine and grapes or rabbit with cider and mushrooms.
Details and technical informations about Winery Solitaire's Single Barrel 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 also well planted further north, as far 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 Single Barrel Cabernet Franc from Winery Solitaire are 0
Informations about the Winery Solitaire
The Winery Solitaire is one of of the world's greatest estates. It offers 5 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
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.
