This variety originated in France and is used mainly in blending, though there are areas which use it as single varietal grape.
Characteristics: Ripens in cooler climatic conditions than Cabernet Sauvignon and matures earlier with lower tannin levels. It light to medium bodied with upfront, herbaceous fruit and aromas which are reminiscent of pencil shavings.
Where is it found?: Cabernet Franc's tolerance to a wide range of climatic conditions has lead to widespread planting across the world. It is widely used in Bordeaux for blending with particular importance on the right bank in the communes of Pomerol, St Emillon and Fronsac, where it is often more important than Cabernet Sauvignon. Cabernet Franc is often used to provide aromatics to a blend It has also gained popularity in the Loire where it is often used as a single varietal. In Italy wines often labelled just as Cabernet are mainly Cabernet Franc. Other countries include Australia, Argentina, Italy (where wines often just labelled as Cabernet are often Cabernet Franc), Eastern Europe, USA and New Zealand.
Wines associated: From France wines associated include: Bordeaux communes, Chinon, Samur Champigny and St Nicholas de Bourgueil. Wines from Italy include the DOC's Aquileia, Carmignano, and Colli dell' Etruria Centrale. New World Cabernet Francs are usually labelled as single varietals or blends.
Food matches: Red meats, lamb, game and mature cheeses
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