The Archer – Cabernet Franc
$59.99
Cabernet Franc
750mL/ALC 13% by Vol
Contains Sulfites
Coming all the way from the Finger Lakes in New York this Cab Franc is aged in large format French oak and bottled unrefined and unfiltered. If you’re looking for a high-end wine with a reasonable cost search no more. Bottled to impress the most traveled wine connoisseurs this Cab Franc will be the perfect nightly routine to pair with your lean red meats or to bring with you for the perfect date gift. A wine bottle that says elegance before it’s even opened. Pop the arrowhead off or collect these bottles as a keepsake.
Be bold in your actions and calm with your movements. Seek knowledge through failure and always trust your instincts. To be accurate you must first be consistent.
Description
| Brand | The Woodsman Selection |
| Region | Finger Lake Region, New York |
| Wine Type | Seductive Red |
| Varietal | Cabernet Franc |
| ABV | 14% |
Pairings
Pair this wine with healthy lean red meat. For pork, burgers, and the meat with more marble, use the Hunters Cab Sauvignon, but for Elk, Deer, Moose, Wild Grouse, salmon, squirrel, rabbit, and duck this is the wine that pairs amazingly. See the recipe for an epic organic healthy meal.
Recipe
VENISON LOIN WITH BALSAMIC GLAZE SAUCE
– 2 venison loins 1-2 pounds each, trimmed
– salt to taste
– black pepper to taste
– 2 tablespoons of fresh chives (garnish)
Directions
Cook over a slow heat until 130 degrees internal temp has been met. In the wild, use alder, hickory, and even spruce as your fuel wood. DON’T add meat until the flames have died down and you’re left with a bed of hot coals with small flames. While this is cooking make your reduction sauce. After meat is finished take off heat source, let sit for 10 minutes to raise to 135-140 degrees glazing outside with reduction sauce during the 10 minutes. At least twice. Add chives and finish it off with the remaining reduction sauce applied when plated.
BALSAMIC REDUCTION
– 1 cup of balsamic vinegar
– 1/2 cup of brown sugar
Directions
Bring the vinegar and sugar to a boil in a small saucepan. Reduce heat to simmer for 10-12 minutes, stir occasionally. The vinegar should have thickened enough to coat the back of a spoon. Let cool and serve over meat.
Nate W –
Pairs best with venison, bison, or something like a filet mignon.
Gina St George –
Served the Cab Franc after Thanksgiving meal. Great compliment to wind down the evening. I love a deep red. Guests got a kick out of the bottle “gift”.