Pronunciations – kab-er-nay fronk
Cabernet Franc is perhaps most well known as a blending grape for the wines of Bordeaux. Although Cab Franc is usually accompanied by other powerhouse grapes like Cabernet Sauvignon and Merlot, this varietal has remarkable history and unique qualities that deserve appreciation and recognition.
It is believed that Cab Franc originated in the Basque region of France, where it crossed with other grapes to breed many of the most important varieties in modern viticulture. Cab Franc is the parent of three other classic Bordeaux grapes, Cabernet Sauvignon, Merlot and Carménère.
Today, France is still home to many of the world’s Cab Franc vineyards. Most famously, these grapes grow in the region of Bordeaux, particularly on the right bank of the river. Although it is far less common to see Cab Franc as a stand alone, the Loire Valley specializes in single varietal Cab Franc that is often of outstanding quality (sometimes known as Breton in Loire).
Because of its exceptional blending qualities and versatility, most major wine regions grow Cab Franc. South American wine makers have also taken a liking to single varietal Cab Franc; Chile and Argentina are becoming well known for both Cab Franc and Malbec. Other notable regions include Tuscany and Central California.
Blended or single varietal, Cab Franc will typically be aged in oak. Cab Franc is medium to full bodied and ruby red in color. The aromas and tasting notes do vary considerably by region, but generally Cab Franc is known for being herbaceous and earthy, balanced with bright red fruit. The majority of Cab Franc is relatively high in acidity and medium in tannin.
Cabernet Franc Tasting Notes
Primary Notes – strawberry, plum, raspberry, currant
Secondary Notes – bell pepper, gravel, chili pepper
Tertiary Notes – tobacco, coffee, leather
Body – Medium Body
Finish – High acidity, medium tannin
Typical ABV – 11.5-14%
Cabernet Franc Styles
Cab Franc is grown in the central valley regions of California, and tends to be more fruit forward. The Sierra Foothills AVA in this area produces a notable amount of Cab Franc, and is known for being bold and rich.
Italian styles of Cab Franc are rich in body, and have deep ripe fruit flavors.
Cab Franc from Chinon in the Loire Valley can range from light and highly expressive, to robust and structured.
Chilean Cab Franc tends to be bold, smooth and slightly less acidic.
Cabernet Franc Classifications
France: Chinon AOC, Saumur-Champigny AOC, Bourgueil AOC, Anjou AOC
Italy: Colli Orientali DOC, Fruili Venezia DOC, Friuli Isonzo DOC, Toscana DOC
Chile: Maipo DO, Maule DO
When To Drink Cabernet Franc
Cab Franc is a great alternative to tannin heavy red wine. With its bright acidity and strong structure, it’s easy to work with at meal time. A bottle of Cab Franc would be a great addition to a summer barbeque or potluck. Cab Franc is bold enough to stand up to steak, lamb and other red meats. The herbaceous, earthy qualities are brought out by well-seasoned grilled chicken, and hearty garden vegetables such as asparagus. As with other acidic wines, Cab Franc is great with tomato based dishes.
Cabernet Franc Serving Temperature – Fahrenheit and Celsius 60-65 ºF (15-18 ºC)
Best Years To Drink Cabernet Franc
Most single varietal Cab Franc is intended to be consumed within about five years, but some bottles can certainly stand the test of time.
Cab Franc from the Loire Valley is famous for its ability to age. The finest bottles can be enjoyed after 5-10 in the cellar. Younger Cab Franc from Loire retains the delicate herb flavors, and develops richer notes of leather and dried fruit.
Cabernet Franc Average Prices
Average bottles can range anywhere from $15-40. Age worthy Cab Franc from Loire can exceed $80.
Cabernet Franc Nutrition Facts
A 6oz glass of Cab Franc is roughly 140-180 calories. Typically, there will be low amounts of residual sugar in this wine.
Fun Facts About Cabernet Franc
Cabernet Sauvignon is a cross between Cab Franc and Sauvignon Blanc. Cab Franc is also the parent grape of Merlot and Carménère.
The signature green pepper aroma of Cab Franc is due to a naturally occuring compound called methoxypyrazines, which is also found in many vegetables.
Cab Franc is also grown in Washington State, Virginia, and the Finger Lakes region of New York.
