Cabernet Franc is a red grape variety from southwestern France and one of the parent varieties of Cabernet Sauvignon, along with Sauvignon Blanc. It is an important grape in Bordeaux blends, particularly on the Right Bank, and is the principal red variety in several Loire Valley appellations. Cabernet Franc is generally lighter in body and tannin than Cabernet Sauvignon, with fresh acidity and distinctive herbal and floral aromas.
Cabernet Franc is central to Chinon, Bourgueil and Saumur-Champigny in the Loire Valley. In Bordeaux it is an important blending grape in Saint-Émilion and Pomerol, including estates such as Cheval Blanc. It is also grown in the Niagara Peninsula, Okanagan Valley, Friuli, Hungary and other regions.
Typical aromas include raspberry, red currant, cherry, violet, graphite, pencil shavings and sometimes green bell pepper or leafy notes. Cabernet Franc generally has medium body, medium tannin and medium-plus acidity. Ripeness and climate strongly influence whether herbal notes are fresh and appealing or overly green.
Loire Cabernet Franc can be light, fresh and aromatic, while Bordeaux blends and warmer-climate examples may be fuller and more structured. It pairs well with roast pork, charcuterie, goat cheese, grilled vegetables, herb-crusted lamb and mushroom dishes.
Example: serve Chinon with roast pork or goat cheese, or pair a structured Saint-Émilion blend with roast lamb.
Cabernet Franc is one of the parent grapes of Cabernet Sauvignon. It is often more aromatic and herbaceous, with lighter tannin and body, while Cabernet Sauvignon is generally more structured and concentrated. Both are used in Bordeaux blends.
Chef’s note: taste for herbal intensity and tannin before pairing. Cabernet Franc’s acidity and moderate body can make it especially versatile with pork, poultry and vegetables.
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