Cabernet Franc is one of the major black grape varieties worldwide. It is principally grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but can also be vinified alone, as in the Loire's Chinon. In addition to being used in blends and produced as a varietal in Canada and the United States it is made into ice wine there.
Cabernet Franc is lighter than Cabernet Sauvignon, making a bright pale red wine and contributing finesse and a peppery perfume to blends with more robust grapes. Depending on growing region and style of wine, additional aromas can include tobacco, raspberry, and cassis, sometimes even violets.
Records of Cabernet Franc in Bordeaux go back to the end of the 18th century; it was planted in Loire long before that. DNA analysis indicates Cabernet Franc is one of two parents of Cabernet Sauvignon, a cross between it and Sauvignon Blanc.
Grape Colour: Blue-Black
Also called: Aceria, Acheria, Arrouya, Bordo, Bouchet, Bouchy (Gascony), Breton, Burdeas Tinto, Cabernet, Cabernet Aunis, Cabernet Franco, Capbreton Rouge, Carmenet (Médoc), Fer Servandou, Gamput, Grosse Vidure, Hartling, Kaberne Fran, Messanges Rouge, Morenoa, Noir Dur, Petit Fer, Petit Viodure, Petite Vidure, Petite Vignedure, Plant Breton, Plant Des Sables, Trouchet Noir, Véron, Véron Bouchy, Véronais and Cabernet Gris
Origin: Bordeaux, France
Major regions: Bordeaux, Loire
Notable wines: Château Cheval Blanc