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Cabernet Franc
A single cluster of Cabernet Franc.
Also called:	Steen, Pineau de la Loire, Pinot Bianco
Origin:	Loire and Bordeaux, France
Notable regions:	(see major regions)

Cabernet Franc is a red wine grape variety similar to and a parent of Cabernet Sauvignon.^[1] A cross of it with Sauvignon blanc resulted in Cabernet Sauvignon. ^[2] It is one of the major grapes of Bordeaux.

Contents 1 Regional production 2 Viticulture and characteristics 3 References 4 External links

Cabernet Franc originated in the Bordeaux and Loire Valley regions of France. It forms part of the Bordeaux blend, usually taking a minor role to Merlot and Cabernet Sauvignon, except in certain wines of the Saint-Émilion appellation. For example, one of the most famous Bordeaux from Saint-Émilion, Château Cheval Blanc, is made primarily of Cabernet Franc.

Many of the red wines of the Loire are primarily Cabernet Franc, especially in the Chinon wine region. As with most French wines, the varietal is not generally mentioned on the label. There are over 35,000 acres planted with Cabernet Franc in France, making it the region with the most Cabernet franc plantings.^[1]

There are Cabernet Franc vineyards in Romania, Hungary, the Balkans, and the Friuli region of north eastern Italy (where it is called cabernet frank). Since the 1990s, there are also plantings in Australia, New Zealand, Chile, Canada, South Africa and Argentina. In the United States, cabernet franc is planted in Long Island, New York, and in Washington state. California has about 2,000 acres, mostly planted since 1980, over half in Napa and Sonoma.

Cabernet Franc is known by different grapes depending on the regions: Bordo, Bouchet, Brenton, Carmenet, and Trouchet Noir.

Cabernet Franc tends to be softer and has fewer tannins and acidity than Cabernet Sauvignon, although the two can be difficult to distinguish. It has a thinner skin, buds and ripens earlier than Cabernet Sauvignon.^[1] Still, yields are similar to that of Cabernet Sauvignon. Sometimes the French refer to Cabernets, which could mean either of the two grapes. Its typical aromas include herbaceousness and a pronounced peppery nose, even in ripe fruit. Depending on growing region and the style of wine, additional aromas can include tobacco, raspberry, and cassis. The Cabernet franc wine's color is bright pale red. Depending on the climate, the aroma can have tones of violets.

The wine is rarely produced as a straight varietal and is rather used as a blending grape in Merlot and Cabernet Sauvignon]]. In France, this grape is sometimes blended as a rosé wine.^[3] In California and other U.S. states, it is often marketed as part of the Meritage blend.

This grape seems suited to colder climate regions, such as New York's Finger Lakes, Ontario's Niagara Peninsula, Prince Edward County, Lake Erie north shore and Pelee Island, Michigan's west coast, and the Okanagan Valley in British Columbia. In all of these areas, Cabernet Franc makes an excellent varietal wine. In the Niagara Peninsula several producers including one in the Short Hills Bench make sub-appellation Cabernet Franc Icewines. In the Hungarian wine region of Villány the grape is used in Bordeaux-style blends and is also bottled as a varietal wine.

Michigan State University conducts research on Cabernet Franc at their agricultural research center in Benton Harbor, Michigan.

1. ^ ^{a b c} http://www.winepros.org/wine101/grape_profiles/cab-franc.htm
2. ^ Discovery Channel: “DNA analysis reveals mysterious past of cabernet sauvignon”
3. ^ http://www.raffaldini.com/g_cabernetfranc.shtml

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