Ripe Cabernet franc grapes on the vineRipe Cabernet franc grapes on the vine

The cousin of Cabernet Sauvignon

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.

Where it grows:

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

What it tastes like:

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

What it goes with:

  • gratins, casseroles and baked dishes
  • a simple hamburger
  • poultry of all kinds
Wines made from Cabernet franc
  1. - +
    Italy, Tuscany
    43 % Cabernet franc, 29 % Merlot, 21 % Cabernet Sauvignon, 7 % Petit Verdot

    75 cl
    Vergaia – Vino rosso, Tenuta Vergaia
    CHF74.00 netto n
  2. - +
    Italy, Tuscany
    50 % Cabernet franc, 50 % Syrah

    75 cl
    Sof – Toscana igt, Tenuta di Biserno
  3. - +
    Italy, Tuscany
    Cabernet Sauvignon, Cabernet franc

    75 cl
    Botrosecco – Maremma Toscana doc, Le Mortelle