Cabernet Franc

Cabernet Franc is primarily used for red wine, but in the Loire region it is also used to make rosé wine. It is now cultivated mainly in Italy, but also in Chile, Australia, and North America.

It is said that it was originally cultivated in the Pyrenees region of Spain, and was brought to northern France by a traveler returning from the pilgrimage to Santiago de Compostela. It belongs to a similar family, and there is no doubt that it is an old variety. The world-famous Cabernet Sauvignon was actually born from the crossing of Cabernet Franc and Sauvignon Blanc, and this Cabernet Franc is the origin of the Cabernet Sauvignon.

It is one of the varieties that is easy to grow, being weak to high temperatures, resistant to mold and pests, and plentiful. The vines are also strong, being stronger than Cabernet Sauvignon. It matures earlier than Cabernet Sauvignon, but later than Merlot.

Although it has the potential to produce wines that can be aged for a long time, the tannins are generally not too strong and are gentle. Due to these characteristics and the fact that the Loire region is close to Paris, it is one of the varieties that is very popular among Parisians as a wine to drink casually at a bistro.

There are two types of wine: one made using only Cabernet Franc, as in the Loire region, and one blended with Rhode Island and Cabernet Sauvignon, as in Bordeaux.Each has its own unique characteristics and both have many fans.

When served as a single variety, it has a hint of blackcurrant, raspberry and a hint of green. As it ages, it develops more complexity, with peppery, spicy licorice and earthy notes.

Even though the wines have been carefully crafted to have a strong structure and are suitable for long-term storage, they tend to have a relatively mild tannin content and a gentle mouthfeel.

In Bordeaux, it is blended with Merlot and Cabernet Sauvignon, with the Merlot adding delicate tannins and the Cabernet Sauvignon adding mellowness, resulting in a wine with an elegant, soft flavor.

As you can tell from the fact that it is a popular variety in Parisian bistros, it can be enjoyed with a wide variety of dishes. For appetizers, we recommend charcuterie (processed meats) such as pate and prosciutto, and salads with mushrooms. For main dishes, Depending on the type of meat and cooking method, you can enjoy pairing it with anything from a light Cabernet Franc to a rich, full-bodied Cabernet Franc, expanding the enjoyment of the wine pairing.

Learn more about what to pair with Cabernet Franc