Grape · Loire / Bordeaux, France
Cabernet Franc
kab-er-NAY FRAHNK
Pencil shavings and red fruit
The parent of Cabernet Sauvignon, and a complete wine on its own: Loire Chinon and Bourgueil, Right Bank Bordeaux, and a growing New World following.
- red currant
- pencil shavings
- violet
- bell pepper
- graphite
Profile
Cabernet Franc ripens earlier than Cabernet Sauvignon, with brighter acid and a herbal, leafy perfume that becomes pyrazine-green if picked too soon. In Chinon, Bourgueil, and Saumur-Champigny it is often served with a chill — a red for the Loire table, not a steakhouse monument.
In Saint-Émilion and Pomerol it is the seasoning in Merlot blends (Cheval Blanc is the famous Franc-led exception). Cooler Napa benches, Finger Lakes, and Virginia now bottle it varietally with real seriousness.
Pair with roasted vegetables, charcuterie, roast pork, and goat cheese. Do not over-warm it.
At the table
Service
54–59 °F (12–15 °C). A light chill is not a crime.
