Cabernet Franc

One of the genetic parents of Cabernet Sauvignon, Cabernet Franc is a lighter, less tannic version of its relative. Its aromas are often more fruity or spicy than Cabernet Sauvignon, but depending on growing practices can also be more floral or herbaceous.

Whilst Cabernet Sauvignon can be hard-edged and closed, especially when young, Cabernet Franc is quicker to mature, meaning that it can be an easier-drinking wine earlier on. Many consider Cabernet Franc to be more food-friendly than Cabernet Sauvignon. It is a refreshing alternative to Cabernet Sauvignon, and will pair well with red meat dishes.

The Cabernet Franc grape is normally used as an element in blended red wines, such as Bordeaux or Meritage, in which it is blended with Cabernet Sauvignon, Merlot, Malbec or Petit Verdot. Very few wines in the world are made from pure Cabernet Franc, it is, however, the sole or major grape in many wines from the Loire Valley, existing mainly in the Central Loire regions: Anjou-Saumur and Touraine. It produces some lovely, fragrant, light- to medium-bodied red wines, usually 90 - 100% Cabernet Franc, with names such as Anjou-Villages, Chinon, Bourgueil, Saint-Nicolas-de-Bourgueil and Saumur-Champigny.