Cabernet Franc is one of the parents of Cabernet Sauvignon. On its own (most famously in the Loire Valley’s Chinon) it’s lighter, fresher and more aromatic, with a signature note of roasted red pepper.
Best food with Cabernet Franc
PoultryRoast chicken
Chardonnay · Pinot Noir · Gamay (Beaujolais)
MeatPork
Pinot Noir · Riesling · Chenin Blanc
VegetarianGrilled vegetables
Sauvignon Blanc · Rosé · Cabernet Franc
CheeseGoat cheese
Sauvignon Blanc · Grüner Veltliner · Cabernet Franc
How it tastes
Raspberry and red currant with bell pepper, graphite and violet. Cooler regions are leaner and greener; warmer ones (Argentina, California) are riper.
Food it loves
Its herbal edge makes it brilliant with roasted vegetables, herby pork and chicken, and goat cheese: foods that clash with bigger reds.
Buying tips
Look for Chinon, Bourgueil or Saumur-Champigny from the Loire, or try Virginia and New York’s Finger Lakes, where it’s a local star.
Where it’s grown
Tasted Cabernet Franc?
Reader tasting notes
Tasted Cabernet Franc? What did you notice, and what did you drink it with? The first good one goes right here.
Add a tasting note
If you like Cabernet Franc, try…
Light-bodied redPinot Noir
red cherry · raspberry · cranberry · mushroom · forest floor
Full-bodied redCabernet Sauvignon
blackcurrant · black cherry · cedar · tobacco · vanilla (from oak)
Medium-to-full redMerlot
plum · black cherry · chocolate · bay leaf · soft vanilla
Light-bodied redGamay (Beaujolais)
raspberry · cherry · banana (Nouveau) · violet · pepper