What to eat with Cabernet Franc? Asaf Margalit brings Israel to Andreas Larsson's kitchen.

A pioneer of Israeli boutique wine

Israel is one of the ancient birthplaces of wine, but its modern industry only took shape from the late 19th century, largely with French, Italian and Spanish varieties. Margalit Winery was founded in 1989 by Asaf's father, a chemist who wanted a second career that combined science with pleasure. Asaf grew up making wine with him in the backyard as a teenager, and today he runs what he calls the first boutique winery in Israel.

The timing was lucky, he says: Israel's restaurant scene was taking off at the same moment, and the first loyal customers were chefs and private wine lovers who discovered the wines through tastings. The family philosophy is simple. Drink widely, learn what is out there, then make the wines you love to drink yourself.

Cabernet Franc, Israeli style

Most of the Margalit vineyards are planted with Cabernet Sauvignon, but Cabernet Franc is Asaf's great love. He does not take his cue from the Loire or Bordeaux; Israel's warmer climate gives a different kind of complexity while keeping the typical herbal side of the grape. Andreas describes it as aromatic herbs rather than green flavors on the palate: sage, sometimes mint, with Asaf adding bell pepper to the list.

Asaf also explains why the family does not irrigate, which is rare in Israel. Dry farming gives smaller berries and more skin in relation to juice, and since color, aroma and flavor sit in the skins, the reds become more complex. The pair also talk about alcohol: for Asaf, a number on the label matters far less than acidity and balance. The range goes further too, with Paradigma, a Grenache, Syrah and Mourvèdre blend grown on volcanic soils at around 800 meters in the Upper Galilee, and a Riesling with a lovely family story behind it.

Lamb kebab with truffle hummus

For the Cabernet Franc, Andreas makes his own simplified ras el hanout and rubs it into lamb tenderloin, which goes onto skewers over a Japanese grill. On the side come grilled peppers and onions dressed with lemon and olive oil, and a classic hummus of chickpeas, tahini, lemon and garlic that Asaf finishes with a generous hand of black truffle.

It is a fusion plate, East meets West, and it shows the logic of pairing a savory, full-bodied red with lamb. The meat is tender and still pink, the spice is marked without being hot, and the creamy, earthy hummus picks up the maturity in the wine. Israel itself is a melting pot of cuisines, as Asaf points out, which makes this kind of freedom feel natural.

A blind white and a seared ceviche

Then Asaf brings out a bottle Andreas must taste blind. It is not red, that much is clear, and it shows ripe peach, lemongrass, lime zest, a touch of passion fruit, wild herbs and a stony, slate-like purity. From the fridge come scallops, fresh corn, passion fruit and lime, and the result is a seared scallop ceviche with a leche de tigre of Thai basil, coriander, ginger and green chili, plus a salsa of corn roasted in a dry pan.

Searing the scallops briefly is Andreas's twist: it adds a little Maillard sweetness while the center stays raw. Watch the episode to hear how he reads the glass and whether he can name the wine Asaf likes to drink when he is not working.

Pairing ideas to take home

Cabernet Franc with herbs and spice is a reliable match: think lamb with cumin, coriander or a spice blend, grilled vegetables and earthy notes such as mushroom or truffle. For a crisp, aromatic white, look for dishes that balance sweetness, tang and heat, as the corn, lime and passion fruit do here. And stay for the food and wine memory game, where Asaf has to match classic pairings against the clock.