Why it works: «These braised venison cheeks beg for a wine with a good
tannic structure, and a
Cabernet Sauvignon will prepare your palate for the next bite,» says Ivo Couto, Triomphe's food and beverage manager and wine director.
CABERNET FRANC Flavour: Currant, raspberry, blackberry, cedar, herb, mint; sometimes bell pepper, green olive, dill Intensity: Moderate to assertive Texture: Medium - bodied Sweetness: Dry Cabernet Franc is similar in style to better - known Cabernet Sauvignon, although almost always lighter and less
CABERNET FRANC Flavour: Currant, raspberry, blackberry, cedar, herb, mint; sometimes bell pepper, green olive, dill Intensity: Moderate to assertive Texture: Medium - bodied Sweetness: Dry
Cabernet Franc is similar in style to better - known Cabernet Sauvignon, although almost always lighter and less
Cabernet Franc is similar in style to better - known
Cabernet Sauvignon, although almost always lighter and less
Cabernet Sauvignon, although almost always lighter and less
tannic.