Chinon A.O.C. Cabernet Franc, Vallée de la Loire, France, Lot 226, 90+ Cellars Reserve Series, 2022

Looking for something different for a red wine this summer for backyard barbecues? Chinon A.O.C. Cabernet Franc, Vallée de la Loire, France, Lot 226, 90+ Cellars Reserve Series, 2022 is made from 100% Cabernet Franc, has a heady aromatic nose of berries and roses, which follows through on the palate with a slight peppery finish. This wine loves a slight chill, has a lower alcohol level of 12.5% alcohol, and is delicious on its own or paired with food. Santé and Bon Appetit! 

Information:

Bottle Notes: “Cabernet Franc thrives in the cool, climate of France’s Loire Valley. Grape bunches are harvested from vines planted in soils of limestone and gravel, producing a silky red with notes of lush raspberries, baked red cherries, toasty baking spices and minerals. With its abundant fruitiness and lip-smacking freshness, this suave sipper is best consumed with a slight chill.”

Technical Notes: “Hand-harvested Cabernet Franc grapes grown on the hillsides near the banks of the Vienne River. Bunches are gently crushed and fermented in controlled conditions, followed by Malolactic fermentation and a short maturation in tank. With its abundant fruitiness and freshness, this wine is best consumed with a slight chill.”

Tasting Notes: Heady aromatic nose with dark berries and roses that follow through on the palate with a rich jammy note and a slightly pepper finish. It is lovely to drink on its own but is also enhanced with food pairing. Similar in style to a Beaujolais or Pinot Noir.

Luxury Experience – Flat Iron Steak – Chinon Cabernet Franc Pairing

Pairing Suggestion: We paired the Chinon A.O.C. Cabernet Franc, Vallée de la Loire, France, Lot 226, 90+ Cellars Reserve Series, 2022 with a grilled and juicy flat iron steak, with sauteed mushrooms, grilled onions, and crispy potatoes. It was a perfect match that brought out the rich juiciness of the wine and its layered nuances of flavors.

As the wine had a heady fruitiness it also paired well with a homemade cheesecake topped with strawberries and blueberries.

Luxury Experience – Strawberry & Blueberry Cheesecake

Luxury Experience – Strawberry and Blueberry Cheesecake
Serves: 4

Equipment: Springform pan (7-inches by 2.5-inches)

Preheat oven to 350 degrees Fahrenheit/177 degrees Celsius

Cheesecake Ingredients: 

Method for the Springform Pan: Cut parchment paper to fit on the bottom and sides of the springform pan. Spray the pan lightly with vegetal oil. Place parchment paper on top of the oil. (The oil will help hold the parchment paper in place.) 

Method for the Base: Crush the biscuits in a food processor. Cut butter into 8 pieces, add butter to the biscuit crumbs and process until the mixture holds together. Spoon the mixture into the springform pan and press lightly so the crust will be even.

Method for the Cheesecake: Add cream cheese, sugar, egg, and vanilla to a food processor or standing mixer, and process until smooth. Pour mixture over the crust. Bake for approximately 45 minutes. Insert tester, if it comes out clean, the cheesecake is done. Let cool on a baking rack, then refrigerate for several hours or overnight.

Note: cheesecake should be firm in the center but not brown.

Ingredients for the Topping:

Note: Agar is a plant-based thickening agent that is available in Japanese markets and online.

Method: Add the Hibiscus Simple Syrup and the agar to a saucepan. Boil until the agar is dissolved. Let cool slightly over an ice bath to slightly thicken the mixture. Carefully spoon the syrup mixture on the top of the cheesecake, then arrange the strawberries and blueberries. Lightly brush the fruit with the remaining syrup to give them a shiny finish. Refrigerate until ready to serve.

Hibiscus Simple Syrup Ingredients:

Method for the Simple Syrup: Add all ingredients to a small saucepan. Bring liquid to a boil, and boil until the sugar is dissolved and the liquid is clear. Remove from the heat and let cool. Strain into a glass jar and refrigerate until ready to use. Discard flowers.

Note: Simple syrup will last for 2 weeks in the refrigerator and is great to have available to use in cocktails, sweeten lemonade and iced tea, as well as use in marinades, vinaigrettes, barbecue sauces, and more.

Until next time, Santé and Bon Appetit! 

About Ninety Plus Cellars 

“In 2009, 90+ Cellars founder Kevin Mehra set out on a mission to make the world’s best wines more affordable and accessible to all. His idea was built on the understanding that many wineries around the globe — even the most highly acclaimed ones — consistently produce more wine than they can sell under their own top labels. This was especially true at the time due to the economic recession. Kevin brought on Wine Director Brett Vankoski, and together they started to seek out wineries that had a history of high (90+ point) ratings. They gave these wineries the opportunity to sell more wine, while in turn, giving wine lovers access to these acclaimed wines at better prices. The only caveat was that 90+ Cellars couldn’t divulge the names of the wineries and vineyards. The concept worked, and our label started to take off.

Over the years, we have developed relationships with hundreds of amazing wineries all over the world. These partnerships allow us to offer a highly selective, global collection of wines we know you’ll love; from everyday classics to more premium selections. And we never stop searching for new wines, always striving to make it easy for people to explore, discover and fall in love with great wine.”

For more information and to purchase Ninety Plus Cellars please visit the website: www.ninetypluscellars.com. 

For more information on this wine, please visit the website: https://www.ninetypluscellars.com/products/lot-226-chinon-loire-valley-france

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