2012 Cabernet Franc Food and Wine Pairing
Our 2012 Cabernet Franc was recently mentioned in an article
in the Santa Barbara Independent. FOXEN has been producing a Cabernet Franc since the early 90’s and believe it is a very versatile wine that can be paired with many different types of cuisine. The recipe below for Lamb Chops with Moroccan BBQ sauce was mentioned in Sunset magazine as a great pairing for Cabernet Franc and we couldn’t agree more.
“Our estate Cabernet Franc took on a new profile in 2012, when our new “Bajita” Tinaquaic Vineyard block, adjacent to the new winery, became part of the wine. This added two newer clones of Cabernet Franc and a smidgeon of Petit Verdot (5%). These additional variables added a few new dimensions and complexity to our finished wine. The wine aged 22 months in François Frères Bordeaux barrels and was bottled without fining or filtration. The aromas are typical of our Tinaquaic Cabernet Franc but perhaps more fruit-driven with the addition of the new clones and Petit Verdot. It displays aromas of blueberries, lilac, cumin, and graphite with tart red raspberry and earthy beet flavors, all of which are framed by good acidity and luscious tannins. Drinking window: Now- 2024″
Anchor & Compass Club: $40.80
Master & Commander: $38.40
Lamb Chops with Moroccan BBQ Sauce
- 8 lamb loin chops (each about 1 in. thick and 4 oz.), fat trimmed
- 1 cup lightly packed rinsed fresh mint leaves
- 1/2 cup olive oil
- 1/2 cup chopped green onions (white and pale green parts)
- 3 tablespoons parsley leaves
- 1 tablespoon lemon juice
- 1 peeled clove garlic
- 1 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon cayenne
- Moroccan BBQ sauce (recipe below)
- Make a mint chutney marinade: In a blender, whirl 1 cup lightly packed rinsed fresh mint leaves, 1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts), 3 tablespoons parsley leaves, 1 tablespoon lemon juice, 1 peeled clove garlic, 1 teaspoon salt, 1/2 teaspoon curry powder, and 1/4 teaspoon cayenne until smooth. Makes about 1 cup.
- Rinse lamb chops; pat dry. Place chops in a bowl with about 1/4 cup mint chutney; turn to coat. Cover and chill at least 4 hours or up to 1 day.
Lift lamb chops from bowl (discard any chutney in bowl) and sprinkle all over with salt and pepper. Place on a grill over a bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chops, turning once, until browned on both sides but still pink in the center (cut to test), 9 to 12 minutes total.
- Place chops on plates and drizzle with Moroccan barbecue sauce; offer remaining chutney and sauce alongside.
- 3/4 cup honey,
- 1/2 cup fresh cilantro sprigs,
- 1/3 cup lemon juice,
- 1/4 cup rice vinegar,
- 1/4 cup ketchup,
- 1/4 cup soy sauce,
- 1 clove garlic,
- 1 whole star anise,
- 1 cinnamon stick (3 in. long, broken into pieces),
- 3/4 teaspoon black peppercorns
- 1/4 teaspoon each ground ginger, ground cardamom, whole cloves, hot chile flakes, and salt.
- In a 2- to 3-quart pan, all the ingredients together
Bring to a simmer over medium-high heat; cook, stirring occasionally, until sauce is reduced to about 1 1/4 cups, about 15 minutes. Pour through a fine strainer into a bowl. Makes about 1 1/4 cups.
Click the links below to find more recipes to pair with the 2012 Cabernet Franc