Cabernet franc

The fruity, rather mild Cabernet variety is often combined with other grapes, for example for cuvées of first-class Bordeaux wines. But Cabernet franc is also vinified by itself, which brings out the typical spicy notes particularly well. However, the grapes must ripen completely to avoid the tannins gaining too much prominence. This grape variety is otherwise rather undemanding and thrives best on chalky, sandy soils and in temperate climates.

• in France as one of the six grape varieties for Bordeaux wines
• in the Maremma area of Tuscany (for the «Supertuscans»)

• Flavours of redcurrant and black cherry, herby and spicy notes, sweet pepper, mint, cedar wood

• gratins, casseroles and baked dishes
• a simple hamburger
• poultry of all kinds