Cabernet Franc Grape variety guide: history, French regions, taste & food pairing
Cabernet Franc is the aromatic, elegant red grape of the Loire Valley and a key partner in Bordeaux blends, prized for its fragrance, freshness and savory character.
Learn more about Cabernet Franc
History & origins
Cabernet Franc likely originated in the Spanish Basque Country before establishing itself in Bordeaux by the 17th century. It is a parent of Cabernet Sauvignon, Merlot and Carménère. In the Loire, where it is called Breton, tradition says it was planted at the Abbey of Bourgueil and spread with the help of Cardinal Richelieu's steward, the Abbé Breton. It also shines at Château Cheval Blanc in Saint-Émilion.
French regions & appellations
Chinon, Bourgueil, Saint-Nicolas-de-Bourgueil, Saumur-Champigny, Anjou and Touraine in the Loire; Saint-Émilion, Pomerol and Bordeaux blends; Bergerac and Côtes de Duras.
Taste profile
Medium body with fine tannins and fresh acidity, showing raspberry, red cherry, strawberry, violet, graphite, green bell pepper, tobacco leaf and a herbal, gravelly finish.
Food pairing
Rillettes, roast pork, grilled lamb, duck, mushroom dishes, ratatouille, roast chicken and Loire goat cheeses such as Sainte-Maure.