🍷 Cabernet Franc & Ethical Chocolate: A Journey Through Time, Taste, and Conscience

On December 4 each year, wine lovers around the world raise a glass to Cabernet Franc. Cabernet Franc Day, was established in 2015 by winemaker Dracaena Wines. The founder, seeking better recognition for this elegant grape, chose December 4 in honor of Cardinal Richelieu, the 17th‑century French noble credited with transporting vine cuttings from Bordeaux to France’s cooler Loire Valley — a historic move that helped shape Cabernet Franc’s legacy. (dracaenawines.com)

But Cabernet Franc’s story goes deeper. DNA studies show that Cabernet Franc is one of the parent grapes of Cabernet Sauvignon, meaning that, without Cabernet Franc, that famous red likely wouldn’t exist. (en.wikipedia.org)

That parentage gives Cabernet Franc a foundational place in wine history. But unlike its offspring, Cabernet Franc is lighter‑bodied. It tends to produce wines with supple — not heavy — tannins, bright acidity, and aromatic complexity. Think fresh red fruits (raspberry, cherry, strawberry), herbaceous and peppery notes (bell pepper, herbs, earth), floral whispers of violet or herbs, and often a vibrant, elegant energy that balances vibrancy and subtlety. (vinsdeloire.fr)

That makes Cabernet Franc a wonderful partner, and not just for food, but for thoughtful indulgence. It’s a wine that invites reflection, nuance, and connection. It’s perfect paired with chocolate that carries story, origin, and intention.

🍫 Why Ethical Chocolate Meets Cabernet Franc Beautifully

What’s striking about pairing Cabernet Franc with origin‑rooted Ghanaian chocolate (like Nkwa or 57 Chocolate) is how both wine and cocoa carry heritage, terroir, and complexity.

Chocolate that is bean‑to‑bar, ethically sourced, and thankful to origin communities offers more than sweetness. It offers texture, depth, respect. When such chocolate is treated as a crafted product — not just a commodity — it becomes something you drink or taste with intention.

Pairing it with a wine like Cabernet Franc transforms a simple indulgence into a sensory dialogue: fruit, earth, spice, heritage, and ethics all conversing in one sip and bite.

✨ Some Pairing Picks & What to Watch For

If I were hosting a tasting, here’s what I’d pour and plate together:

• A clean, high‑cocoa dark bar (80% or similar) — clean cocoa notes will match the wine’s structure and let the red‑fruit/hint‑of-herb profile of Cabernet Franc shine.

• A chocolate with subtle salt or nut notes — like dark with sea salt or dark with almonds — to echo the wine’s earthiness, acidity, and spice.

• A bar with a bit of spice or fruit undertone — if you want complexity, echo the herbaceous/pepper hints of the wine with subtle spice or fruit in the chocolate.

  
  

What you want to avoid: overly sweet or creamy chocolates that dominate the glass. Those tend to clash with Cabernet Franc’s delicate acidity and finesse.

Nkwa Chocolate:

• Yooyi & Ginger Fruit-Infused Chocolate – The gentle spice and citrusy brightness of this bar mirrors the herbal and peppery notes of Cabernet Franc. Check here to see availability.

57 Chocolate:

• Dark Chocolate with Sea Salt – Similar to Nkwa’s bar, this accentuates Cabernet Franc’s herbaceous notes and adds a pleasing textural contrast.

• Dark Chocolate with Almonds – Works beautifully with Cabernet Franc’s balance of fruit and subtle spice. Click here to check availability

Cheers!!