Cabernet Franc
red · Medium intensity · Medium body
Sensory Profile
Appearance
Nose · Pronounced
Palate
Structure
Medium
Body
High
Acidity
Medium
Tannin
Dry
Sweetness
Medium
Alcohol
Medium
Finish
Regions & Climate
Old World
New World
Winemaking
Fermentation
Fermented at 25-28°C with 10-20 day maceration — shorter than Cabernet Sauvignon due to thinner skins and lower tannin extraction needs
Oak
Loire: 6-12 months in neutral oak or stainless steel to preserve aromatic purity. Bordeaux: 12-18 months in French barriques, 30-60% new
Key Tells
- •More aromatic and perfumed than Cab Sav — violet + raspberry vs cassis
- •Lighter body and softer tannins than Cabernet Sauvignon
- •Higher pyrazine expression — green bell pepper more prominent
- •Higher acidity than Merlot with less plummy fruit
- •Distinctive graphite note shared with Cab Sav but in a lighter frame
Often Confused With
Food Pairings
Roast lamb with herbs — herbal notes in wine echo the rosemary and thyme
Goat cheese (Loire classic) — acidity and aromatics complement tangy cheese
Roasted peppers — mirrors the green pepper character in the wine
Duck confit — medium body and acidity cut through rich fat
Modern
Serving