A Merlot/Cabernet Franc blend is softer and more fruit-forward than Cabernet Sauvignon, so I’d pair it with savory foods that aren’t overly heavy.

Roast pork tenderloin — especially with herbs, mushrooms or a cherry reduction
Grilled chicken — rosemary, thyme or mushroom sauce
Duck — particularly with cherry, plum or blackberry
Meatballs — beef or pork with a savory tomato sauce
Mushroom flatbread — mushrooms, caramelized onion and Gruyère
Sausage flatbread — Italian sausage, roasted peppers and onions
Beef or lamb sliders — particularly with caramelized onions
Charcuterie — prosciutto, salami and mild pâté
Cheeses — Gruyère, Gouda, Manchego, cheddar or creamy blue
Roasted vegetables — mushrooms, peppers, eggplant and herbs

A fantastic drinker and food pairing wine that definitely over-delivers its price point.