Cabernet Franc Wine

Genetic testing has shown Cabernet Franc to be one of the parents of Cabernet Sauvignon. It ripens earlier than Cabernet Sauvignon, and usually has a lighter body with less tannin and acid than the other Cabernet. Jancis Robinson describes it as "the feminine side of Cabernet Sauvignon… subtly fragrant and gently flirtatious rather than massively muscular and tough."

It is mostly used as a blending grape, used with Cabernet Sauvignon and Merlot in Bordeaux and Bordeaux Blends to add a peppery quality. It is also used alone, particularly in the Loire Valley. It has shown great promise as a varietal wine on Long Island. Cabernet Franc vines survive cold winters better than Cabernet Sauvignon, and it is made into ice wine in Upstate New York and in Canada.