Cooking with Suhru: Cabernet Franc
One of the most classic Cabernet Franc pairings (particularly in this house) is Lamb and Cabernet Franc. Lamb gets a bad rep in the US—I think because of all the mint jelly. Growing up with an Australian father lamb was a staple in our house, leg of lamb, roast lamb, lamb burgers... you name it we ate it. So when I stumbled across a lamb meatball recipe I knew it was worth a try. After several tinkers and tweaks I have made this my own and am proud to say that it pairs BEAUTIFULLY with our Cabernet Franc bringing out all of the nuance in spice in the meatballs and the round fruit notes and bottle and barrel aging on this wine.
This particular lamb recipe is great for entertaining and makes a lovely holiday appetizer. Plus because it is in meatball form, it very approachable and a great way to introduce friends and family to a new favorite protein. I hope you love (or learn to love) lamb as much as we do here at Suhru!