Drinking and Pairing Cabernet Franc with Food

Cabernet Franc is closely related to Cabernet Sauvignon and the two red grape varieties have many similarities in their aromas, flavors, and appearance. Cabernet Franc tends to be lighter in color than Cabernet Sauvignon, and shows aromas of raspberries, violets, graphite, cedar, and green bell pepper or herbs. The wines are lower in tannin and have less body than Cabernet Sauvignon, but the acidity can be persistent, making Cabernet Franc a versatile food wine. Cabernet Franc is an important constituent in the blended red wines of Bordeaux's right bank, where arguably its greatest expression can be found in Château Cheval-Blanc. The variety is also found in the Loire, where it is used to produce the fresh and aromatic red wines of Chinon, Bourgueil, and Saumur-Champigny.

Loire Valley Cabernet Francs are staples at Parisian bistros and naturally pair with bistro classics such as roast chicken or steak frites. Cabernet Franc can be found in the New World as a single varietal wine and is included in the "Meritage" blends being produced in California.