In my mind I think this will work, but I don’t get any hits on it being a good match. Thoughts on pairing a nice Cab France with a mildly spicy and simple (green beans, thin cut rib eye, carrot, bell pepper) beef stir fry?
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You have me at Cab Franc. And then I walked out the door on stir fry! 
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Good good.
Does that mean it’s a no go?
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I dunno, I’m a wimp with spicy food. I think it detracts from the red wine, but that’s just me.
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This one is going to be mild. I tried an Oregon PN with a mildly spicy Jalfrezi curry tonight and it worked well so I think I’m going to go for it tomorrow.
I just had a 2018 Roches Nieves Franc Pied tonight which was fantastic. It was amazing on its own, and would have been fine with Stir Fry, but I’d go Riesling with stir fry, even if it was elephant or leopard.
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All depends on the seasonings/sauce. The basic ingredients are fine.
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Steer me in the right direction? I’ve got soy sauce, Hoisin, Worcester, A1 and most kinds of vinegar imaginable plus most/all common and lots of uncommon herbs and spices. What I don’t have is any Riesling that’s not 70 miles away at my offsite, and I’m trying not to buy any wine right now as I have to make room in my cellar.
Actually I do have this at home: 2003 P. Licht-Bergweiler Brauneberger Mandelgraben Riesling Kabinett
Problem is that over 50 percent of the various old bottles I bought from that producer have been corked or otherwise flawed, but the sound bottles have been good. Maybe I’ll plan on that one and keep the Cab Franc as a back-up plan.
Just keep it on the mild side, and go very easy on the sweet elements (hoisin) and you should be fine.
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What Sarah said. Be very, very careful with the Hoisin. That potentially heads you into Auslese matching territory.
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Ok great, thanks. I just listed different things I had available to make a stir fry sauce, but do not need to use any of them necessarily. I’ll make sure not to use the Hoisin.
Done it a few times and Cab Franc worked. Never spicy, as far as the Chinese stir fry that I’ve had went, and instead of hoisin, we used Oyster Sauce.
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These results depend entirely on the Cab Franc and how long it has been open (1.5++ hours) - and its profile. The key to pairing here is the sweetness. The regular pairing would be a semi-dry Riesling (1.5-2Brix). That being said…drinking the cab franc BEFORE & WHILE cooking might be the best way to go 
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I think since the idea came to you and makes sense in your head, it’s highly likely to work fine for you.
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Well it turns out that my wife preferred steak and cheese with peppers and onions which the cab franc worked great with.
2018 Domaine des Sanzay Saumur-Champigny Vieilles Vignes
Nice if a bit on the simple side, especially the nose. Letting the bottle set for a bit to see if it develops anything with air. Kind of feels like it might be in a dumb faze, but I don’t really know if that’s a thing for cab franc.
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Welcome to the forum and thank you for your post.
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That ‘18 Roche Nueves Franc Pied is not the
most representative of Loire Cab Franc. It’s quite rich and ripe and bursting with fruit. A typical vintage won’t have near that much fruit, and a cool vintage would have almost none. Any tannins in that wine wouldn’t play well with the spice, or at least nowhere near as well as would, say, an Oregon Pinot.
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I just did a beef stir fry last night, and opened a 2016 Domaine du Bel Air “Grand Mont” Bourgueil and it was a very good match. Lots of flavor in the dish, but no spice. I’ve opened a Syrah in the past with the dish, but Cab Franc was the better pairing.
This is a variety that is produced in so many different styles these days. It’s therefore difficult to make overall judgements on pairing until you get down to the specific cab franc and specific suggested food pairing.
Sounds like it worked out great for you though his time - and as others have said, welcome and please keep posting!
Cheers
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