Loire Cabernet Franc is a chameleon grape: simultaneously fruity and structured, fresh and tannic, subtle and expressive. Its aromatic profile—red berries, ripe bell pepper, violet, sometimes sweet spices—makes it a uniquely versatile dining partner. Here are our recommendations, categorized by type.
With tender red meat
The natural choice—and it works. A grilled beef fillet, a roasted rib of beef, a rare duck breast: the tannic structure of Cabernet Franc balances the fat of the meat, and its peppery notes extend the spices from cooking. Opt for our single-vineyard cuvées (→ see Cabernet Franc section) from a ripe vintage (2020, 2022).
With game
The royal pairing. Venison stew, roasted partridge, wild boar terrine: the wildness of game meets the depth of Cabernet Franc, and both are enhanced. Serve at 16-17°C, decanted an hour beforehand.
With a strong cheese
Not just any cheese. Cabernet Franc dislikes overly powerful creamy cheeses (raw milk Camembert, Époisses) which overpower its tannins. Prefer:
- An aged Sainte-Maure de Touraine—a logical, almost perfect regional pairing
- A Comté 24-30 months—the structure of the cheese echoes that of the wine
- A farmhouse Saint-Nectaire—the nutty notes of the cheese extend those of the wine
With ambitious plant-based cuisine
Surprisingly, Cabernet Franc loves grilled vegetables and mushrooms. Smoked aubergines with sesame, porcini mushroom risotto, oven-roasted root vegetables with thyme and rosemary: the earthy notes of the wine resonate with those of the vegetables.
What temperature, what decanter?
Serve at 15-17°C (never warmer, or the alcohol will dominate). For young cuvées (recent vintages), 30-60 minutes in a decanter will release the aromas. For older vintages, open 15 minutes before serving and do not decant.
And dessert?
Difficult—Cabernet Franc does not pair well with sweetness. If you really want to extend the wine to dessert, opt for a 70% dark chocolate fondant without added sugar, or lightly peppered red berries.
Want to delve deeper? Book a tasting tour at the Manoir, or join our club to receive our cuvées with personalized food pairing suggestions.