Cabernet Franc: The Forgotten Red

Cabernet Franc is one of the grapes from which Cabernet Sauvignon is descended. Franc and Sauvignon are two of the top five grapes grown in the Bordeaux region of France, where there are Cabernet Franc vines going back to the 18th century. Cabernet Franc is also the most dominant variety produced in the Loire Valley. It is also mixed with equal parts of Merlot in St. Emilion to produce Chateau Cheval Blanc.

Cabernet Franc grapes are thin skinned, ripen earlier and lower in acid than Cabernet Sauvignon. Franc also does better in cold weather than Sauvignon, but do not do as well in spring frosts. Nevertheless, they are often planted in the same area. Cabernet Franc is also known as Bidure, Bouchet
Cabernet Franco, Capbreton Rouge, Kaberne Frank and Noir Dur.

France is the world leader in the production of Cabernet Franc with more than 35,000 acres in production. Other leading producers include Romania, Hungary, the Balkans, Italy, Australia, New Zealand, Argentina, Long Island, New York, Washington state and California .Cabernet Franc is most often used in blended red wines like Bordeaux, Cabernet Sauvignon or Meritage. Cabernet Franc is one of the best wines produced in cool or cold climates. It is also used to make Ice Wine, which is wine made from grapes frozen on the vine. Ice Wine is an excellent dessert wine and true Ice Wine only comes from the coldest growing regions.

Cabernet Franc will have a different aroma and taste depending on where it was produced. For instance, the
Grand River Valley in Ohio produces a medium red wine with the aroma of plum, spice or lilac and a taste like
red currants, cherry and vanilla. From the Ohio River Valley, you get a light zesty light red wine with the aroma of
Violet, basil, cherry, plum or lemongrass and a flavor like berries, plum, peach, white cherry or cranberry. From the Sierra Foothills, you get a medium dark garnet color with the aroma of cinnamon, olive, plum, and sage and the flavor or spiced plum.

Cabernet Franc goes well with pears, mild Brie , Camembert, sharp Cheddar, Emmenthaler, Fontina, Havarti, Port Salut, Raclette, blue cheese and dishes like pizza and other dishes with tomato sauce, ham, pork, veal, chicken, red meats, heavy game and Mediterranean dishes. Cabernet Franc is also an excellent after dinner drink. Try not to swirl the wine in the glass, it will taste better if it sits still. Cabernet Franc should be served between 65 and 70 degrees.

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Wine and Cheese Pairings

Food Pairings

Cabernet Franc Information

Cabernet Franc facts