Cabernet Franc

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Cabernet Franc is a red wine grape variety similar to and a parent of Cabernet Sauvignon. A cross of it with Sauvignon Blanc resulted in Cabernet Sauvignon. ^[1]

Cabernet Franc tends to be softer and has fewer tannins than Cabernet Sauvignon, although the two can be difficult to distinguish. Sometimes the French refer to Cabernets, which could mean either of the two grapes. Its typical aromas include herbaceousness and a pronounced peppery nose, even in ripe fruit, and something eerily like tobacco. Bad-quality Cabernet Franc wines can have a slightly soapy taste.

Cabernet Franc forms part of the Bordeaux blend, usually taking a minor role to Merlot and Cabernet Sauvignon, except in certain wines of the Saint-Émilion appellation. For example, one of the most famous Bordeaux from Saint-Émilion, Château Cheval Blanc, is made primarily of Cabernet Franc. Many of the red wines of the Loire are primarily Cabernet Franc, although it is not mentioned on the label. In California and other U.S. states, it is often marketed as part of the Meritage blend.

This grape seems suited to colder climate regions, such as New York's Finger Lakes, Ontario's Niagara Peninsula, Prince Edward County, Michigan's west coast, and north shore Lake Erie wine regions, and the Okanagan Valley in British Columbia. In all of these areas, Cabernet Franc makes an excellent varietal wine. In the Hungarian wine region of Villány the grape is used in Bordeaux-style blends and is also bottled as a varietal wine.

Michigan State University conducts research on Cabernet Franc at their agricultural research center in Benton Harbor, Michigan.

[edit] References

1. ^ Discovery Channel: “DNA analysis reveals mysterious past of cabernet sauvignon”