Type of Wine: Medium bodied red with high acidity and moderate tannins.

Origin: Cabernet Franc is the lesser of the three grapes (the other two being Cabernet Sauvignon and Merlot) that are grown principally in the Bordeaux region of France. Cabernet Franc is a related variety to Cabernet Sauvignon and while having certain traits in common, has important differences. Cabernet Franc is rarely produced as a straight varietal and under French law can be blended up to a certain percentage with Cabernet Sauvignon. Cabernet Franc lacks the concentrated weight and tannin of Cabernet Sauvignon, but has more fragrance on the nose, finesse on the palate and length on the finish. In a blend with Cabernet Sauvignon, it not only softens the tannins but also adds complexity, definition and development to the middle palate and aromatic interest to the aftertaste. Ideally, Cabernet Franc is best suited for blending with Merlot.

Color: Cabernet Franc is a wine that is bright pale red in color, especially when compared to Cabernet Sauvignon. Depending on the climate, tones of violets can sometimes be detected by the nose.

Description: These thin-skinned grapes produce wines with strong aromas of raspberries, green peppers and fresh cut grass while carrying high levels of acidity. In the Loire valley in France, Cabernet Franc is being increasingly blended as a rosé wine.

Aging: Due to their middling level of tannins, Cabernet Franc and Merlot falls in between Cabernet Sauvignon and Merlot for pure aging potential.

Best Location: This grape is ideally suited for warm and sunny climates with cool nights. In reality, Cabernet Franc can thrive in almost any environment.

Planting: The grapes were planted with northern and eastern exposures. These aspects provide the benefit of a cool-down period from the intense summer heat. These cooler temperatures allow for the “grapes to rest” and not deplete the vines of their acids and flavor compounds through avoiding over-respiration.

Food Pairings: Similar to Merlot, it is the perfect accompaniment for either white meat (chicken or turkey) or "red meat fish" like salmon and tuna. When made as a rosé, it is enjoyed as an aperitivo or with simply prepared (even raw) shellfish and sushi.

See our general thoughts on food and wine pairings