Cabernet Franc, a close relation to Cabernet Sauvignon, is the third most important varietal in Bordeaux and the main red varietal in France’s Loire Valley. Beyond this, it is not considered as important in the rest of the world where plantings are a tiny fraction of those of Cabernet Sauvignon and Merlot.
Depending on where it is made, Cabernet Franc can offer a range of subtle flavors and aromas including dried violets, cured tobacco, green pepper, earthy black fruit flavors, leather, and cinnamon spice.
French Cabernet Franc
This style offers such great herbal nuance, making it a wonderful accompaniment to many chicken, pork or lamb dishes. It often is light enough to pair with many types of fish as well such as salmon or trout.
American Cabernet Franc (fruitier-styled)
Works well with grilled chicken, pork chops, hamburgers, and Mexican fish tacos with salsa verde.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.