When you think of Cab, you are probably thinking of Cabernet Sauvignon. However, there is another Cab that you may or may not be familiar with. You might know it as one of the blending grapes, behind Cabernet Sauvignon and Merlot in red Bordeaux.
The grape is Cabernet Franc and due to a series of favorable growing seasons and a lot of work by growers to reduce yields and increase ripeness, recent bottlings of Cabernet Franc are showing more fruit character and roundness. Whether you know these wines or not, you really should take a look at the other Cab
Cabernet Franc is a black-skinned grape variety believed to have been established in southern France sometime in the 14th century. The exact dates are not clear but cuttings were later planted in the Loire Valley and in Bordeaux. Today it is grown in most of the world’s wine producing countries.
The wines exhibit aromas and flavors of raspberry, cherry, plum and red currant along with some spicy notes of licorice and black pepper. They can also show some hints of mineral and tobacco and floral notes of violet. In cooler vintages or when not ripened properly, the wines can be thin, vegetal and weedy. When fully ripened, Cabernet Franc exhibits more dark berry fruit aromas and flavors.
As a blending grape, its low tannins, low acidity, and strong fruit flavors and aromas take the edge off of stronger wines without dominating the blend. It adds finesse plus fruit and floral aromas to the wine.
In 1997, DNA profiling showed that Cabernet Sauvignon is a cross between Cabernet Franc and Sauvignon Blanc. Cabernet Franc ripens about a week or two earlier than Cabernet Sauvignon so it is more suitable in cooler climates.
Since Cabernet Franc was established in France early on, it stands to reason that some of the world’s classic areas for producing wines from this grape are there. In Bordeaux, where it is one of the main grapes in the blend and in the Loire Valley, where the cool climate prevents other red grape varieties from becoming fully ripe.
Some of the best Cabernet Franc grown in Bordeaux comes from the limestone soils of the Right Bank appellation of Saint-Emilion. In the Loire Valley, Cabernet Franc stands alone in the wines from the appellations of Chinon, Bourgueil and Saumur-Champigny. Here the cool climate and soils are especially suited to growing quality Cabernet Franc. While wine has been produced here for centuries, a large number of young producers are farming organically, reducing crop yields and harvesting when the grapes are fully ripe so there are more great Cabernet Francs on the market today than ever.
Outside of France, there are some excellent Cabernet Francs coming from other parts of the wine making world. Encouraged by the success of the wines from the Loire Valley, producers from Italy, the U.S. and Argentina, to name a few are paying more attention this grape variety.
Cabernet Franc wines are food friendly, complex, and a great value. They are lighter than Cabernet Sauvignon but similar in flavor profile so consider them as great go to reds for red meat dishes and strong cheeses.
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