The red grape variety Cabernet Franc is less widespread than the better-known Cabernet Sauvignon
Image gallery: Cabernet Franc
Cabernet Franc, presumably selected from wild vines, belongs - besides Cabernet Sauvignon, Carménère, Malbec, Merlot and Petit Verdot - to the six grape varieties, which are allowed to be used for red wines in the Bordeaux style. In 2009, the direct link to Merlot was confirmed. In France, where Cabernet Franc is still one of the most important red grape varieties on the Loire, it is also used for Cuvèes: It has a lower tannin content than Cabernet Sauvignon and can be drunken earlier. The round grape berries are small, have a bluish-black colour and ripen very late.
Cabernet Franc is less known than its "big brother" Cabernet Sauvignon, but it is also less demanding: The vine requires a medium-heavy soil and frost-free slopes, but it is susceptible to vine diseases such as downy mildew and powdery mildew. The red wine is ruby red in colour and has pleasant aromas of cherry and tannins, a well-balanced body and a long-lasting finish. It is excellently with roast meat and game.
Serving temperature: 17 to 18 degrees C
