General Description: Cabernet Franc is a red grape variety that plays a crucial role both as a component in Bordeaux blends and as a varietal wine, particularly in the Loire Valley of France where it achieves its most distinctive expressions in appellations like Chinon and Bourgueil. It is also widely planted in other wine-producing regions around the world, including Italy, the United States, and Canada. Cabernet Franc typically produces wines with a medium body, marked by their high acidity and moderate tannins. The grape is appreciated for its perfumed bouquet, offering a complex mix of fruit, floral, and herbaceous notes, with a character that can range from elegantly subtle to powerfully structured.
Primary Flavours:
- Raspberry
- Blackcurrant
- Bell pepper
- Violets
- Tobacco
Taste Profile:
- Sweet-Dry: Dry
- Body: Medium body
- Tannins: Medium
- Acidity: High
- ABV range: Typically between 12% to 14.5%
Handling: Cabernet Franc is best served at a temperature slightly cooler than that for fuller-bodied red wines, around 15°C to 18°C, which helps to accentuate its aromatic profile and maintain its fresh acidity. While many Cabernet Franc wines are designed to be enjoyed young, showcasing their vibrant fruit and floral notes, others, particularly those from more structured vintages or esteemed vineyards, have the potential to age gracefully, developing more complex secondary and tertiary flavours over time.
Food Pairing Suggestions: The versatility of Cabernet Franc allows it to pair well with a wide variety of dishes. Its combination of fruit, acidity, and herbal notes makes it particularly compatible with herbed dishes, roasted and grilled vegetables, and lean meats such as poultry and pork. The wine’s herbal undertones can complement dishes with green vegetables like bell peppers and eggplants, as well as herb-seasoned dishes. Cabernet Franc also pairs nicely with a variety of cheeses, especially those with earthy or herbal flavours.