Cabernet Franc is a medium acid, medium bodied, and medium plus tannic wine. It pairs well with lean, not too fatty beef and many vegetables. Avoid high fat, high salt, or highly acidic foods to go with it.
Cheese Plate – mild and medium sharp Cheddar, Cantal, Edam, Glouchester, Muenster, Provolone (aged), Parmesan, Pecorino, Roncal, Sainte-Maure de Touraine, or Gouda
Hummus plain or infused with garlic, onion, olives, or Za’atar
Cold cuts, beef jerky
Vegetable tray (broccholi, carrots, green peppers, zucchini) with a yogurt or sour cream chive dip, or a creamy tomatillo dip (substitute sweet green peppers for serrano peppers) or a smoky zucchini dip
Wrap baby beets (or beet chunks) in bacon, drizzling in butter, draping in thyme, salt and pepper, and roasting until the bacon is crispy. Try soaking the beets in bourbon–or Chinon–first if you have time. (created by Susi Séguret)
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