History of Cabernet Franc
Cabernet Franc, one of Bordeaux’s essential blending grapes and an iconic grape in the Loire Valley, dates back to the 17th century. It is a parent of Cabernet Sauvignon and is known for its lighter body and aromatic complexity. The grape thrives in cooler climates and has found success in regions such as northern France, certain regions in Italy, and Argentina.
Tasting Notes of Cabernet Franc
Cabernet Franc offers flavors of red fruit like cherry, raspberry, and plum, with herbal undertones of bell pepper, tobacco, and violet. It has moderate tannins and bright acidity, making it a food-friendly choice.
Winemaking Styles of Cabernet Franc
Cabernet Franc is often used in Bordeaux blends but also shines as a varietal wine, especially in the Loire Valley, where it is made in both light and structured styles. Some producers use oak aging to add complexity, while others focus on fresh, fruit-driven expressions.
Food Pairings with Cabernet Franc
It pairs well with grilled meats, roasted vegetables, and dishes featuring tomato-based sauces. Specifically, grilled lamb chops with rosemary and garlic would pair well, as would stuffed red bell peppers or mushroom risotto.
