Cabernet Franc

Common synonyms: breton, bouchy, bidure, bouchet, cabernet franco, capbreton rouge, kaberne frank, noir dur

 

Parentage of the grape: it’s a chicken or egg scenario. Cab Franc has been determined as one of the parents of Cabernet Sauvignon (the other is Sauvignon Blanc). 

 

History of the grape: References to it in the Loire region of France date as far back as the mid 12th century. But its historic moment came In the 17th century when Cardinal Richelieu selected it for the garden of Abbaye de St. Nicolas de Bourgeuil, where it was attended by an abbot named Breton (hence the local synonym). Plantings spread into Bordeaux in the 18th century, where it met its life partner Sauvignon Blanc, and Cabernet Sauvignon came into existence. It is now mostly used as a blending grape there. However in the Loire and Southwest France, it is still vinified as a varietal wine in the likes of Bourgeuil, Chinon, Tauraine, Saumur, Anjou and the few reds of Sancerre. Eventually it was brought into other parts of Europe (some say the Spanish Mencia grape in Bierzo is a direct descendant) and other parts of the world. Today it is a popular varietal in many parts of the world, Old and New.

 

Characteristics of the grape: medium to dark-bodied, dark, plum, blackberry, raspberry, blueberry, sage, bay leaf, rosemary, tobacco, bell pepper, violets, eucalyptus.

 

Regions where the grape currently is important: Bordeaux and Southwest France, particularly the Loire. California, Washington, Oregon, New York, Virginia, Pennsylvania, Michigan, Canada, Chile, Argentina, Australia, New Zealand, South Africa, Brazil, Italy, Hungary, Croatia, Romania.

 

Type or types of wines the grape produces: dry red wine, sweet dessert wine, rosé, ice wine (Canada). Bordeaux blends and Meritage (USA). Note: really lovely served with a slight chill.