 Cabernet Franc is a grape variety mainly grown in France in the Bordeaux region. It is known as "Bouchet" in Pomerol and Sant-Emilion; it is present as "Bouchy" in the Madiran wines and it is called "Breton" in two places of the Loire Valley: Saumur and Touraine.
France
has more or less 35,000 acres planted with Cabernet Franc. However,
this grape is grown all over the world, especially in Friuli Venezia Giulia (Italy) and in the Balkan's region. There are significative plantings of Cabernet Franc also in the United States, in Australia, New Zealand and Argentina. In USA this grape is mostly grown in Long Island, New York, in Washington state which has 841 acres and California which has something close to 2,000 acres mostly between Napa and Sonoma Valley.
Cabernet Franc is often used in Bordeaux-style blends to add flavour:
this grape has in fact a rich bouquet of aromas, good acidity and low
tannins. Usually Cab Franc is used as a minor component (10% - 15%) in
blends except for the famous Chateau Cheval Blanc in Saint Emilion. Recent genetic studies indicate that Cabernet Franc is, together with Sauvignon Blanc, a parent of Cabernet Sauvignon.
Neverthless, Cabernet Franc makes wines that are lighter and fruitier
than Cabernet Sauvignon. Its berries are thinner-skinned and ripen
early. Because of this characteristic, Cabernet Franc is often planted
in areas where rain is a harvest-time threat and it is very adaptable
to any type of soil. Overall Cabernet franc vines resist to cold
winters better than Cabernet Sauvignon, but at the same time they are
more vulnerable to early-spring frost damages.
Wines made with Cabernet Franc are usually medium to full-bodied,
ruby-red in color and very fruity. A typical Cab Franc nose includes
strawberry, raspberry, cherry and blackberry aromas. Most times flowery
smells of violets and herbal fragrances complete the bouquet. If the
grapes have been underexposed to sun, it is common to find scents of
bell pepper, mushrooms and musk. If the wine has been aged in barrels, vanilla, oak,
smoke and coffee notes will certainly be present. In France the most typical
Cabernet Franc terroirs are the red wines from Loire Valley:
Bourgueil,Chinon and Saumur-Champigny. These wines can be very earthy and complex and pair beautifully with local cured meats, mushrooms and typical dishes such as Endive with ham au Gratin.
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