Cabernet Franc

  (KA-behr-nay FRAHN)
Synonyms: Cabernet Franc, Breton, Bouchet, Gros Bouchet, Cabernet Franc Blauer, Cabernet Franc Crni, Cabernet Franc Nero, Cabernet Franc Noir (France); Cabernet, Bordo, Cabernet Frank (Italy)

Wine Name: Cabernet Franc, Chinon (reds), Bourgueil (reds), Samur (reds), Anjou (reds), Samur-Champigny (reds)

Background: This parent of Cabernet Sauvignon is often used as a blending grape in Bordeaux-type or Meritage blends. However on its own it tastes of raspberries and minerals and is soft with less tannins and more perfumey than its offspring. It is about the same low acidity as Cabernet Sauvignon but it is not as full-bodied.

Classic Brands and Sources: France – Ausone, de Beauragard, Cheval Blanc, Bernard Baudry, many Loire Valley producers; Italy – Ca’ del Bosco, Marco Felluga, Quintarelli; USA- Ehlers Estate, Sequoia Grove, Alexander Valley Vineyards, St Francis, Viader, Chinook, Palmer, Pellegrini, Delectus, Cougar Crest; New Zealand – Esk Valley; Chile – Santa Rita;


Style #1 – cool climate (Loire Valley)

Body – medium

Acidity – medium

Sweetness – dry

Tannins – medium (-)

Style #2 – warm climate

Body – medium (+)

Acidity – medium (-)

Sweetness – dry

Tannins – medium

Wine and food pairing guidelines:
Pairs well with both savory and slightly acidic dishes of medium body

Foods and Entrees that usually pair:
grilled and roasted beef, lamb, pork, game, duck, chicken, cold cuts and many vegetables

Cheese Pairings:
mild and medium sharp Cheddar, Edam, Glouchester, Muenster, Provolone (aged), Parmesan, Pecorino, Roncal, Gouda