Oeno — Master your wines

Location: On the Loire’s right/north bank west of Tours.
Soils: Sandy-gravel terraces and clay-limestone slopes provide contrasting sites.
Grape: Cabernet Franc, locally called Breton, is principal; limited Cabernet Sauvignon may contribute.

Colours: Red and rosé only; a nearby white wine uses a different eligible appellation.
Style: Fruit, herbal notes and tannin vary with ripeness, site and cellar choices.
Contrast: A light-looking Cabernet Franc may still have firm tannin; taste before deciding service.
Assess: Compare a supple red with a firm young hillside wine; tannin and maturity determine how rich the dish should be.
Pair: Roast pork with thyme jus suits lively fruit and moderate tannin; lamb with a reduced mushroom jus gives a firmer bottle more weight to meet. Lentils with smoked pork provide another savoury match. Rosé can suit a grilled vegetable tart.
Service: Start reds at 14–16°C and rosé at 9–11°C. A firm closed young red may benefit from brief air after tasting; an open wine can go straight to the glass. Handle a delicate mature bottle gently, decanting only to remove sediment.

Bourgueil