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2011 Cabernet Franc

The signature red grape of Virginia, aged in 100% new oak barrels. 27% French oak and 73% American oak. Smooth, peppery, and so delish!

Compostion:

100% Cabernet Franc

Alcohol:

13.6%

Aging:

100% New Barrels

Release Date:

August 2012

Tasting Notes

Snuggle by  the fireplace on a winter evening with a slow cooked stew made with fresh spices of  rosemary, tarragon or sage, or a Gouda, Gorgonzola and Chevre cheese plate . Whether its red meat, pork or poultry, Cinco de Mayo, a pizza party, or lasagna this smooth peppery wine will fit the bill.  Lets not forget, warm toasted walnuts, Anjou pears and blue cheese crumbles.  Hint: Serve at 65 degrees and some say resist the urge to swirl your glass the wine is best left undisturbed: can’t tell the difference myself,  so check it out.

About This Wine

Cabernet Franc is believed to have been established in the Libournais region in Bordeaux southwest France sometime in the 17th century when Cardinal Richelieu transported cuttings of the vine to the Loire Valley. They were planted at the Abbey of Bourgueil under the care of an abbot named Breton, whose name became associated with the grape. In Virginia, Cabernet Franc has come into its own accord and is valued for its ability to ripen more reliably than other red  grapes to produce a wine that is graceful and elegant

Take this rare  opportunity to enjoy our Cab Franc  aged in 100% new oak barrels, 27% French oak and 73% American oak. Delish!

Accolades

We are currently sending our Cabernet Franc out to competitions. Check back soon for updates

Perfect Pairing

Spicy Italian Red Sauce

  • 2-3  pounds ground beef
  • 1-2 pounds sweet Italian sausage
  • 3 tbsp olive oil
  • 2 whole large yellow onions, diced
  • 6 cloves garlic, minced
  • 1 cup white wine
  • 2 cans 28 ounce Crushed Tomatoes
  • 1 can (14 Ounce) Diced Tomatoes
  • 1 can (small, 4-ounce) Tomato Paste
  • 1 jar marinara sauce
  • 1 tspGround Oregano
  • 1 tsp Ground Thyme
  • 4 whole Bay Leaves
  • 2 tbs sugar
  • 2 tsp Kosher Salt
  • 1/2 teaspoon Crushed Red Pepper (optional)
  • 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
  • Extra Minced Parsley, For Serving
  • Parmesan Cheese, For Serving

Prep

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Do same with the Italian sausage.  Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion.  Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir in oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Add cooked ground beef and Italian sausage.. Place the lid on the pot and allow to simmer for 1.5-2 hours, stirring occasionally.

Discard bay leaves before serving on pasta of your choosing.

From the kitchen of Maggie McLoughlin…Though why an Irish Bronx girl has such a great Italian recipe is a mystery 

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Our Wines

  • Whites
    • 2015 Viognier
    • 2012 Vidal Blanc
    • 2013 Sweet Life
    • 2011 Sweet Life
  • Reds
    • 2013 Cabernet Sauvignon
    • 2014 Don’t Call Me a Cab
    • 2012 Petit Verdot
    • 2012 Cabernet Franc

Upcoming Events

  1. Emma Rowley Live!

    April 28at2:00 pm - 5:00 pm
  2. Cinco De Wine-o

    May 5

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Hours

Monday 11:00 am - 6:00 pm
Thursday 11:00 am - 6:00 pm
Friday 11:00 am - 6:00 pm
Saturday 11:00 am - 6:00 pm
Sunday 11:00 am - 6:00 pm

Contact Us

12944 Harpers Ferry Rd.
Purcellville, VA 20132

Phone: 540-668-6540

or send us an email

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