Bison and Villányi Franc – a perfect match
Jeff Cantor is a true connoisseur from the United States. Whenever he cooks, he tries to use original ingredients (Greek olive for Greek food etc). Jeff lives in New Yersey, US and he visited Villány wine region in Hungary about 5 years ago, multiple times.
He visited several wineries like Gere Attila, Sauska, Jackfall and also Heumann Winery. As a consequence he fell in love with Villány wines, even took some bottles with him back to the States.
Soon he ran out of the precious stock, but thanks God he realized that Carolyn Banfalvi, an American lady with Hungarian husband established a webshop in the United States – now it is so easy to get some Villány wine! Recently Jeff made some bison and paired it with Heumann Trinitás Villányi Franc. We asked Jeff about the pairing: “It has significantly more flavor than beef which is extenuated by the fact that it is grass fed. It is very lean meat with a little bit of micro-marbeling. The Cabernet enhanced the full flavor of the bison. The tannins were so smooth which cut through the richness of the bison. This truly was a perfect pairing.”
Trinitás is 100% Cabernet Franc grown on loess and limestone soil and it matured in Hungarian oak for 24 months. “Dark bright purple. Black fruits in the nose with a hint of vanilla and pepper. On the palate black berries and cassis plus a hint of dark chocolate. Well-integrated acidity and great structure with finely grained tannins. Full bodied yet elegant and fruity wine with a very long aftertaste. Great potential for further development.”
If you are a wine blogger and you have an article about Cabernet Franc, you can win a trip to Hungary! Rules here