One of the five Bordeaux grapes, as well as the solo star of the Loire Valley's Chinon and Bourgeuil. Some say that Cabernet Franc has a violet aroma, and even sometimes spicy. Outside of Europe it is often just blended with Cabnernet Sauvignon and Merlot.
A red grape common to Bordeaux; characteristics include an herbal, leafy flavor and a soft, fleshy texture.
A red wine grape known for its use in the wines of Bordeaux, particularly wines of Pomerol, Saint-Emilion and Medoc. Also grown in Italy and California.
KA-behr-nay FRAHN, , FRAN , GK] Although similar in structure and flavor to Cabernet Sauvignon, this red wine grape is not quite as full-bodied, and has fewer tannins and less acid. It is, however, more aromatic and herbaceous. Unlike Cabernet Sauvignon, Cabernet Franc grows in cooler climates and ripens early. Therefore, it can be particularly important if weather conditions create a less-than-perfect Cabernet Sauvignon crop. Under such circumstances, the addition of Cabernet Franc might salvage the vintage.
(Cab-air-nay FrahN) - French red wine grape, often used in a Bordeaux blend, also in the Loire and California. Probably best blended, but increasingly trendy as a varietal, in which blueberry aromas are often descriptive.
Semi-classic grape similar in many ways to Cabernet Sauvignon. Now strongly suspected of being a mutation particularly suited to cooler, damper climatic conditions. Widely grown in the Loire region where it is known as the Breton and in large areas of southwest France where it is sometimes known as Bouchy or Bouchet. In NE. Italy it is known as the Bordo grape. Bordeaux wines commonly contain a blend of both wines, a practice increasingly being followed in California. Wine from these grapes has a deep purple color, when young, with a fragrant aroma. Just like Cabernet Sauvignon, North American growth is mainly confined to the coastal regions; Long Island (N.Y.) and the Pacific Northwest showing signs of being very hospitable. New Zealand has also proved to be a potential good home.
(Cabber-net Frank) A red wine grape used in many a fine Bordeaux. Pairs nicely with hearty mushrooms and toast.
Less intense than Cabernet Sauvignon. This red grape grows in cooler clemates and ripens early
The lighter relative of cabernet sauvignon. It is not unusual for this wine to be blended with cabernet sauvignon and merlot. A violet aroma and slightly spicy flavor are noticed with this wine.
One of several grapes that make up the traditional Bordeaux blends, Cabernet Franc is gaining acceptance as a varietal wine in California. Currently being made in varying styles from intense, tannic wines to light and bright quaffing wines, Cabernet Franc
Superior grape not unlike Cabernet Sauvignon, preferring slightly cooler growing areas. A wine with more aggressive tannins, but with huge potential. In the Loire region of France it is rarely aged in barrels.
Recently - (4-97) - discovered to be one of the parent grape varieties that gave rise to the Cabernet Sauvignon cultivar. Mainly found in cooler, damper climatic conditions than its offspring. Shows moderately vigorous growth and earlier wood and crop mat
Red wine grape used in Bordeaux for blending with Cabernet Sauvignon. It is an earlier-maturing red wine, due to its lower level of tannins.
(cab-air-nay frahn) Often blended with Merlot and or Cabernet Sauvignon, this is the "other" Cabernet grape. It stands on its own in the Loire region of France where it makes light red wines.
(Food & Wine) Less intense than Cabernet Sauvingnon, this red grape grows in cooler climates and ripens early.
Very similar Cabernet Sauvignon, producing richly colored wines with vibrant fruit in their youth. Often blended with its cousin, Cab sauv. in the US regions, though the grape is known by different names in parts of France and Italy. A common blending wine for Bordeaux.
a red grape variety and member of the Cabernet family. Bright raspberry fruit and occasionally leafy tobacco and green herb flavors. Typically softer than Cabernet Sauvignon.
(cab-er-nay frahn) A red grape variety and member of the Cabernet family. Bright raspberry fruit and occasionally leafy tobacco and green herb flavors. Long considered a blending grape. A hardy grape used primarily for the sturdy core and firm tannins it adds to softer wines.
Thought by some to be the parent of cabernet sauvignon, this red varietal from the Bordeaux cepage, or family, which also includes merlot, malbec, cabernet sauvignon, and petite verdot, is widely planted also in the Loire Valley in France, where it is unblended and called Chinon or Bourgueil. It replaces merlot and cabernet sauvignon as the dominant grapes of Bordeaux in St. Emilion (Cheval Blanc is primarily cabernet franc). In warm and sunny California and Argentina, the grape ripens enough to lose its telltale herbaceous character; its character is further masked by lavish oak treatment. Serve lighter versions with cold meats; richer versions with roasted meats or game.
An Excellent red wine grape most often associated with the wines of Bordeaux. Cabernet Franc grapes produce wines similar in style to the more famous Cabernet Sauvignon, but lighter bodied with less tannin and a little aroma.
Cabernet Franc is a red wine grape variety similar to and a parent of Cabernet Sauvignon.