AmericanWinery.com

A red wine grape that’s similar in structure and flavor to Cabernet Sauvignon, but not quite as full-bodied (see body), and lower in tannins and acids. It is, however, more aromatic and herbaceous. Unlike Cabernet Sauvignon, Cabernet Franc grows in cooler climates and ripens early. Therefore, this grape can be particularly important when weather conditions produce a less-than-perfect Cabernet Sauvignon crop. Under such circumstances, the French have found that the addition of Cabernet Franc might salvage the vintage. In Bordeaux, Cabernet Franc is most often blended with Merlot and Cabernet Sauvignon, though it’s usually not the dominant grape in these blends. The most noteworthy examples of French wines made primarily from Cabernet Franc grapes are those from château Cheval blanc, whose vineyards are planted with about 66 percent Cabernet Franc and 33 percent Merlot. In California, Cabernet Franc has not been widely planted, primarily because the climate produces consistently higher-quality Cabernet Sauvignon grapes than in France. Only fairly recently has Cabernet Franc’s popularity grown as an enhancement for Cabernet Sauvignon-based wines. In 1997, researchers at University of California, Davis determined that Cabernet Franc and Sauvignon Blanc were the likely parents of the renowned Cabernet Sauvignon grape. Cabernet Franc is also called Bordo, Bouchet, Bouchy, Brenton, Carmenet, and Trouchet Noir.