Cabernet Franc

Cabernet Franc is one of the oldest and most widely planted red grapes in the world, famous for being the biological parent of royal varieties such as Cabernet Sauvignon and Merlot. Although it shines as a key component in the prestigious blends of Bordeaux, it reaches its fullest expression as a single-varietal wine in the Loire Valley (France) and in emerging New World regions.

Aromas and Flavors: It stands out for its herbal and floral notes. Its green pepper (pyrazines) aroma is very characteristic, accompanied by red fruits (raspberry, redcurrant), violets, tobacco, and a touch of black pepper.

Body and Texture: It is usually lighter and fresher than Cabernet Sauvignon. It has lively acidity, moderate tannins, and a bright medium-bodied red color.

Climate: It prefers cool to moderate climates. It ripens earlier than Cabernet Sauvignon, making it ideal for regions with short or cold autumns.

• Loire Valley (France): The cradle of its purest single-varietal wines. Appellations such as Chinon, Bourgueil, and Saumur-Champigny produce vibrant, earthy, and highly food-friendly wines.
• Bordeaux (France): It is a fundamental pillar of the "Right Bank" (especially in Saint-Émilion and Pomerol), adding finesse, freshness, and complex aromas to Merlot-based blends.
• New World: It has found an exceptional second home in Mendoza (Argentina), where it offers riper, silkier, and more concentrated versions. It also stands out in California (USA), Chile, Canada (where it is used for ice wine), and Uruguay.

• Meats: It pairs perfectly with roasted meats, duck, lamb, and stews with aromatic herbs.
• Vegetables: It is one of the best companions for dishes that are difficult to pair, such as those featuring roasted peppers, eggplant, mushrooms, or asparagus.
• Cheeses: It harmonizes very well with fresh or semi-cured goat cheeses and soft-ripened cheeses.