Cabernet Franc is especially food-friendly because its bright acidity, moderate tannins, red/dark fruit, and savory herbal character work with many dishes.

Grilled lamb — lamb chops, rosemary, garlic
Beef tenderloin — especially with mushrooms or an herb sauce
Herb-roasted pork tenderloin — rosemary, thyme and sage are excellent
Duck breast — cherry or blackberry sauce works beautifully
Mushroom dishes — wild mushroom flatbread, risotto or stuffed mushrooms
Grilled vegetables — peppers, eggplant, zucchini and herbs
Tomato-based dishes — rustic pasta, lasagna or wood-fired pizza
Charcuterie — prosciutto, salami and pâté
Cheese — aged Gouda, Gruyère, Manchego or medium-aged cheddar