rich berries + cherries, herbal, voluptuous

CHARLES KRUG NAPA CABERNET SAUVIGNON

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Beautiful nose of anise seed, warm chocolate, and fresh mint. On the palate, you'll discover notes of black fruit, dark chocolate, and a slightly earthy nuance of leather, all expertly balanced to create a wine that's both complex and approachable

Chill the bottle in the refrigerator for 20–30 minutes if stored warmer than 65°F (18°C). The ideal serving temperature for Cabernet Franc is 60–65°F (15–18°C). Open the bottle 30–60 minutes before serving to allow gentle breathing; for particularly young or tightly wound bottles, decant for 30–60 minutes to soften tannins and open aromas.

Temperature & decanting

Lightly bruise 2–3 mint sprigs between your fingers to release aroma (do not muddle). Place them upright in the wine decanter or carafe for the last 5–10 minutes of decanting to gently infuse a fresh mint whisper that echoes the wine's natural mint notes. Do not leave herbs in the wine for longer than 10–15 minutes, or they may dominate the profile.

Aromatics enhancement

Toast the anise seed in a small dry skillet over low heat for 30–45 seconds until aromatic, then crush lightly with the side of a knife. Add the crushed seed to a small ramekin and keep on the tasting tray; do not add seeds directly to the wine. This provides a focused aroma element guests can smell alongside the wine to highlight the wine's anise/seed character.

Complementary anise accent

Use a medium-to-large red wine glass (Bordeaux or universal). The bowl should allow room to swirl and concentrate aromas (helps appreciate dark chocolate, mint and leather notes).

Glassware

Pour 4–6 oz (120–180 ml) per glass, filling no more than one-third of the glass to allow swirling and aroma concentration. Pour from the decanter or bottle in a steady stream.

Pouring

Before tasting, present a small spoon or ramekin with the toasted crushed anise seed and a mint sprig. Instruct guests to inhale the anise seed (short gentle sniffs) then smell the wine to notice how the seeded, anise-like nuance is echoed. Next smell the mint sprig, then the wine to perceive the fresh mint interplay.

Aroma check

Take a small sip, let it coat the palate, and breathe slightly to aerate on the tongue. Notice black fruit (black cherry, plum), dark chocolate, and the slightly earthy leather nuance. Swallow or expectorate as desired. If tannins feel astringent, allow the wine more time to breathe or decant longer for subsequent pours.

Tasting notes & palate guidance

Arrange the soft aged cheese and charcuterie on a board. Cut cheese into slices or bite-sized wedges; fold or roll cured meats. Place toasted baguette slices or crackers alongside. The savory, slightly fatty textures of cheese and charcuterie will balance tannin and highlight dark fruit and chocolate notes.

Cheese & charcuterie

Using a vegetable peeler, shave thin curls from the dark chocolate and scatter a few curls on the cheese board and a couple on each tasting plate. The bitterness and cocoa flavors will echo the wine's dark chocolate note.

Chocolate garnish

Serve the decanted wine with the board, the ramekin of toasted anise seed, and fresh mint sprigs. Suggest guests alternate bites of cheese/charcuterie and sips of wine, occasionally smelling the mint or anise to appreciate the layered aromatics described on the bottle.

Final presentation

Cabernet Franc (Quest, Paso Robles)

Fresh mint sprigs

Anise seed

Dark chocolate (70% cacao), for shaving or serving

Soft aged cheese (e.g., mild blue or aged goat)

Charcuterie (cured meats)

Toasted baguette slices or crackers

CABERNET FRANC, Quest, Paso Robles

BLACK MANHATTAN

Cleveland Underground Black Cherry Bourbon, Muddled Maraschino Cherry, Orange, Sugar, Club Soda, Bitters

CLEVELAND OLD FASHIONED

Bulleit Rye Whiskey, Sweet Vermouth, Bitters, Maraschino Cherry

SPENCER'S MANHATTAN EST. 1874

Blade & Bow Bourbon, Giuseppe Carpano Vermouth, Luxardo Cherry

BLADE RUNNER MANHATTAN

Bribon Reposado Tequila, REAL Coconut, Sour Mix, Salted Rim

COCONUT MARGARITA

Bribon Reposado Tequila, REAL Mango, Sour Mix, Salted Rim

MANGO MARGARITA

Make CABERNET FRANC, Quest, Paso Robles Recipe in just 50m. Beautiful nose of anise seed, warm chocolate, and fresh mint. On the palate, you'll discover notes of black fruit, dark chocolate, and a slightly earthy nuance of leather, all expertly balanced to create a wine that's both complex and approachable

Cabernet Franc, Quest, Paso Robles Recipe

Descriptors

Tasting Notes

Food Pairings

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