The Cabernet Franc, which I recommend and present as a harmonized pairing with prosciutto, is suitable for aging. While it may lose some of its varietal characteristics during this process, it gains a more refined character and gentler aromas of ripe fruits. Its acidity is medium-high, with mild tannins, and it is a medium to full-bodied wine.
Most of it is produced in France’s Loire Valley. Closer to us, excellent Cabernet Franc wines are produced in Friuli and Tuscany in Italy, as well as in the Villány region of Hungary, which is becoming its second homeland and will host the first global evaluation of Cabernet Franc as a single varietal wine. Notable production also comes from northeastern Croatia and Croatian Istria. Some Serbian winemakers also produce very good Cabernet Franc, as do the excellent producers in Goriška Brda and the Vipava Valley, where the largest quantities are produced.
The best way to store wine is in a dark, slightly humid space to prevent corks from drying out, and at a temperature between 10°C and 17°C. Since not everyone has such a cellar, an ideal solution for storing (aging) as well as for regular use is a wine cooler with adjustable temperature settings for different wine styles. For my preferred Cabernet Franc, I recommend 16°C, as the correct temperature is key to a perfect serving. Wine changes with temperature — at lower temperatures, it doesn’t open up, while at higher temperatures, it can develop a musty aroma.
To prepare for serving, ensure all necessary tools are at hand. For older red wines, this means having a mise en place (workspace) ready for the decanting process if needed.
Before serving, guests should have appropriate glasses on the table. The wine bottle is then presented to the guest who ordered it, introducing the wine’s name, residual sugar level, vintage, producer’s name, and wine region. The wine is then opened with a suitable corkscrew, and the time is used to share stories about the wine. The host, standing to the right of the guest, pours a small amount of wine for the guest to confirm their selection. Afterward, pour the wine for the celebrant, followed by the women, the men, and finally, the person who ordered it.
If you are interested in purchasing equipment or would like to consult before buying, feel free to contact me.
Strawberry
Raspberry
Bell pepper
Earth
Chili
Strawberry
Raspberry
Bell pepper
Chili
Serving: 15-20 degrees
Glass: universal
Decanting: 30 minutes
Cellar storage: 5-10 years
The Minister of Health warns. Excessive alcohol consumption is harmful to health.
The Cabernet Franc, which I recommend and present as a harmonized pairing with prosciutto, is suitable for aging. While it may lose some of its varietal characteristics during this process, it gains a more refined character and gentler aromas of ripe fruits. Its acidity is medium-high, with mild tannins, and it is a medium to full-bodied wine.
Most of it is produced in France’s Loire Valley. Closer to us, excellent Cabernet Franc wines are produced in Friuli and Tuscany in Italy, as well as in the Villány region of Hungary, which is becoming its second homeland and will host the first global evaluation of Cabernet Franc as a single varietal wine. Notable production also comes from northeastern Croatia and Croatian Istria. Some Serbian winemakers also produce very good Cabernet Franc, as do the excellent producers in Goriška Brda and the Vipava Valley, where the largest quantities are produced.
The best way to store wine is in a dark, slightly humid space to prevent corks from drying out, and at a temperature between 10°C and 17°C. Since not everyone has such a cellar, an ideal solution for storing (aging) as well as for regular use is a wine cooler with adjustable temperature settings for different wine styles. For my preferred Cabernet Franc, I recommend 16°C, as the correct temperature is key to a perfect serving. Wine changes with temperature — at lower temperatures, it doesn’t open up, while at higher temperatures, it can develop a musty aroma.
To prepare for serving, ensure all necessary tools are at hand. For older red wines, this means having a mise en place (workspace) ready for the decanting process if needed.
Before serving, guests should have appropriate glasses on the table. The wine bottle is then presented to the guest who ordered it, introducing the wine’s name, residual sugar level, vintage, producer’s name, and wine region. The wine is then opened with a suitable corkscrew, and the time is used to share stories about the wine. The host, standing to the right of the guest, pours a small amount of wine for the guest to confirm their selection. Afterward, pour the wine for the celebrant, followed by the women, the men, and finally, the person who ordered it.
If you are interested in purchasing equipment or would like to consult before buying, feel free to contact me.
Strawberry
Strawberry
Bell pepper
Zemlja
Chili
Jagoda
Raspberry
Bell pepper
Earth
Chili
Serving: 15-20 degrees
Glass: universal
Decanting: 30 minutes
Cellar storage: 5-10 years
The Minister of Health warns. Excessive alcohol consumption is harmful to health.
Zoran Memon,
Prosciutto Connoisseur, Certified prosciutto cutter and level I sommelier.
Lesno Brdo 2c, 1354 Horjul
e: gustare@memon.si
t: +386 40 755 337
