Cabernet Franc
Cabernet Franc originated in the Bordeaux and Loire Valley regions of France. It forms part of the Bordeaux blend, usually taking a minor role to Merlot and Cabernet Sauvignon, except in certain wines of the Saint-Emilion appellation and is sometimes used in France to make rosé wines.
France has by far the most Cabernet Franc plantings of any wine producing nation with over 35,000 acres. There are significant plantings of Cabernet Franc in St. Emilion, the Loire Valley (where it is known as Breton) and south west France (known here as Bouchy). There are Cabernet Franc vineyards in Romania, Hungary, the Balkans, and the Friuli region of north eastern Italy (cabernet frank).
Cabernet Franc tends to be softer and has fewer tannins and acidity than Cabernet Sauvignon, although the two can be difficult to distinguish since Cabernet Sauvignon originally resulted from a crossing of the Cabernet Franc and Sauvignon Blanc varieties.
New plantings in the 1990s in Australia, New Zealand and Argentina have shown a lot of promise.
Tip: Very nice with blue cheeses such as Stilton and even the creamier St Agur