It is said that Cabernet Franc originated in Basque region of France just along the South-West border to Spain. From there it made its way to the Bordeaux region of France in the 17th century. This blue-black grape yields a dark, inky red wine.
When Cab Franc was planted in Bordeaux, it was found that it really shines in St. Emilion and Pomerol. This varietal does well in the limestone soils with cooler summers averaging 68 degrees. It was in Bordeaux where Cabernet Franc and Sauvignon Blanc cross pollinated to create what we know today as Cabernet Sauvignon. It wasn’t until 1997 that DNA testing proved this relationship. Cabernet Franc is also a parent to Merlot, as it cross pollinated with Magdeleine Noire des Charentes.
There are six grape varietals allowed in a Bordeaux blend, and Cabernet Franc is one. But did you know? This grape is also one of the varietals used in Super Tuscan wines from Italy. Most people when they think of Italy, think of varietals such as Sangiovese, Nebbiolo or Aglianico. With Cabernet Franc’s versatility, it can adapt to different soil types very well. It also grows in California, Texas, Finger lakes region of New York, Chile, Argentina, South Africa, Australia, Spain and even Canada!
With Cab Franc, the common taste profile will be notes of strawberry, raspberry, bell pepper, chili pepper, and crushed gravel. However, this can vary based on the region its grown and the amount of oak used in the winemaking process. It can also include notes such as cracked black pepper, violets and cassis. When grown in cooler climates such as Loire Valley or the Finger Lakes, the acidity is heightened and flavors or tart fruits show through. Yet when grown in warmer regions of Tuscany or the Sierra Foothills of California, the fruit flavors are likened to sweet strawberries and dried fruits.
If blind tasting wines, Cabernet Franc is typically identified by it’s bell pepper aroma. In warmer climate regions, the nose may be more like a cayenne spiced chocolate, but still peppery. The pepper component is caused by a group of related aroma compounds called methoxypyrazines. These compounds occur naturally in the Cab Franc vines as a defense system against pests, which is one reason the grape grows well in so many different regions of the world.
Many oenophiles consider the quintessential Cab Franc to reign from Libournais “Right Bank” Bordeaux. These wines are most often blended with Merlot for some of the most well-known and highly collectible wines of the world. Look for producers from Pomerol and Saint-Emilion, such as Chateau Petrus, Chateau Ausone and Chateau Angelus.
Cabernet Franc, because of it high acidity, pairs very well with foods and in particular with vinegar-based sauces. One great example in Texas is a grilled pork loin with a vinegar-based barbecue sauce.
If you like this sort of in-depth information about wine, consider joining us for a coming wine class. Always held on Thursdays at 7pm, and its only $25!