Cabernet Franc Wine

As one of the parent grapes of Merlot, Cabernet Sauvignon and Carménère, wine lovers everywhere have a lot to thank Cabernet Franc for.

Cabernet Franc is a popular blending partner with other red varieties (most famously in Bordeaux), producing juicy, complex red blends with a hint of its signature green bell pepper flavor.

Cabernet Franc has a history that dates back to 18th century France and remains a popular grape variety in the Bordeaux region. Because of regional differences in climate and soil, this red variety can be produced in a range of different but equally delicious styles.

Cabernet Franc wines are best loved for their elegant structure and food-friendly nature, making them the perfect choice for any occasion, special or everyday.

Cabernet Franc is highly prized in France’s scenic Loire Valley, and is believed to have been introduced to the region in the 17th century. Some of the Loire’s most famous appellations produce red wines made with a majority of Cabernet Franc, such as Saumur-Champigny, Chinon and Bourgueil.

It is also closely associated with the Bordeaux region of France, where it’s blended with Cabernet Sauvignon and Merlot to produce the iconic red blends. In Bordeaux, Cabernet Franc grapes are often grown alongside Cabernet Sauvignon as they tend to ripen earlier than Cabernet Sauvignon and can be less susceptible to weather challenges. The grape is more prevalent on the Right Bank, where it can make up a significant percentage of the red blends produced in Saint-Émilion and Pomerol.

Cabernet Franc can also be found growing throughout Italy, Hungary, New Zealand, Australia, Argentina, Chile and California.

If grown in warmer climates like Tuscany and California, Cabernet Franc wines can be lusher and more full-bodied, with ripe, fresh fruit flavors compared to lighter, more savory wines from the cooler climates of the Loire Valley.

As one of the parent varieties of Cabernet Sauvignon, the two are often compared. Where Cabernet Sauvignon is full-bodied with plenty of tannins and has a deep ruby color, Cabernet Franc is lighter in body with fewer tannins and is a fall-friendly shade of brick red.

When used in a Bordeaux blend, Cabernet Franc adds a refreshing acidity, juicy fruit flavors as well as nutty and sometimes herbal edges.

What makes Cabernet Franc such an interesting variety is the range of flavors and aromas it can have depending on the climate the grapes were grown in. These range from ripe and intense fruits to tart and savory flavors.

Like Cabernet Sauvignon, Merlot, and Carménère, Cabernet Franc can also have that signature green bell pepper flavor—a result of the aromatic pyrazine compound found in classic Bordeaux varieties.

Cabernet Franc wines produced in warmer regions such as California typically have flavors of:

• Strawberry
• Cherry
• Plum
• Blackberry
• Dried herbs
• Violet
• Cayenne pepper
• Leather

But those produced in cooler regions such as the Loire Valley typically can have flavors of:

• Raspberry
• Red currant
• Cassis
• Graphite
• Tobacco
• Bay leaf
• Bell pepper
• Walnut

When searching for the right bottle of Cabernet Franc, pay attention to where the wine comes from. Where the grapes are grown can have a significant impact on the wine’s structure, acidity and flavor profile.

The best Cabernet Franc wines are believed to be from France, particularly the Bordeaux region and Loire Valley.

For an elegant and fruity Cabernet Franc with a refreshing acidity, opt for bottles from cooler climates like the Yarra Valley in Australia, the Loire Valley in France and New Zealand. But if you want a Cabernet Franc that packs a full-bodied punch, look for bottles from Tuscany, California, Argentina and Chile.

Cabernet Franc is a very food-friendly wine. The grape’s high acidity and elegant nature make it an equally good pairing for fish and veggies as it is with meats such as beef, lamb, veal and pork. A classic pairing is a steak, especially with a full-bodied style from Bordeaux or Tuscany.

For cooler-climate examples of Cabernet Franc, opt to serve your wine with lighter dishes—think goat cheese salad, eggplant parmigiana, or stacked sandwiches with layers of chicken or turkey.

Cabernet Franc wine is best served between 55-65°F—just below room temperature—especially for lighter styles of Cabernet Franc. Within this range, the peppery and herbal notes should intensify, but it shouldn’t be too warm to lose the more delicate flavors in the lighter styles.

Serve your Cabernet Franc in a typical red wine glass—the large, round bowl will allow the aromas to be released, but the slightly narrower rim will trap them for you to enjoy when you take a sip. Some wine enthusiasts might opt for a Bordeaux glass, mainly when drinking a Bordeaux blend that includes Cabernet Franc. If you’re drinking a bolder, full-bodied Cabernet Franc, decant it for at least 30 minutes before serving.