Lame Delisle Bpucard Bourgueil Cuvee Prestige Cabernet Franc

This Bourgueil Cuvée Prestige is a 100% Cabernet Franc red from the Loire Valley, made by Domaine Lamé Delisle Boucard. Bourgueil sits on the right bank of the Loire in Touraine, and reds from the appellation are usually built around red and black berries, with raspberry, blackcurrant and cassis the typical reference points. Expect a mineral, faintly earthy edge, and the green-leaf or pencil-shaving note that Cabernet Franc often shows. Wines like this are generally medium-bodied with bright acidity and fine to moderate tannins. They tend to be more savory and lifted than a Bordeaux-style Cabernet Sauvignon, and the finish is usually fresh rather than heavy. The "Cuvée Prestige" label points to a more serious bottling within the domaine's range. The details supplied don't say how it was aged, so oak influence and exact structure are best treated as unconfirmed. At the table, Cabernet Franc from Bourgueil suits food with some fat and herbs. Roast pork, duck breast, grilled sausages, rillettes and charcuterie all work, as do roast chicken with thyme or tarragon and lentil or mushroom dishes. The acidity and modest tannin also let it handle goat cheese, a Loire staple, and mild washed-rind cheeses. It is a good alternative to heavier reds with tomato-based dishes, since its freshness keeps up with the acidity. Very spicy food and rich, sweet sauces will flatten it. Serve it slightly cool, around 14 to 16°C (57 to 61°F). Ten to fifteen minutes in the fridge before opening usually gets a cellar-warm bottle there. Served too warm, wines of this type lose their lift and the fruit turns soft. A brief 20 to 30 minutes of air in the glass or a decanter can help if the bottle seems tight or reductive on opening, but it rarely needs a long decant. Use a medium-sized red wine glass with a gently tapered bowl, which concentrates the berry and leafy aromas without exaggerating the alcohol. As for cellaring, Bourgueil can be enjoyable young for its fruit, and good examples from structured cuvées often improve over several years as the tannins settle and the flavors turn more earthy and savory. Without a stated vintage or ageing regime, treat this bottle as ready to drink soon, and keep it in a cool, dark place if you want to see how it develops.