Some synonyms for this variety are Bouchet, Breton bordo.
The most common use for Cabernet franc is as a blending partner, often minor, in so called Bordeaux blends. These wines are made from blends of Cabernet sauvignon, Merlot, Cabernet franc varieties, often with one or more of the less common Bordeaux varieties Malbec, Petit Verdot and Carmenere.
The second use for the variety is as a varietal wine. In most countries this means that wine has to be made from at least 85% Cabernet franc.
Two lesser known Cabernet varieties are Cabernet Severney and Ruby Cabernet. The former is a hybrid developed for cold climates in Russia by a crossing with a Mongolian species. Ruby Cabernet was bred in California in an attempt to develop a variety useful in hot climates.
The variety is best known for its use in Bordeaux as a blending partner.
Less well known is Cabernet franc's role in varietal wines in France, particularly in the Loire Valley appellations of Bourgueil, Chinon and Saumur. It is also a component of the rose Appellation Cabernet d'Anjou in this region.
The variety is used in a similar way to its use in France, mainly as a blending variety, but by quite a significant number as a straight varietal.
Is it an alternative variety? This is controversial. It's use as a blending partner is certainly not, but there is an argument that the use of the variety to make varietals is alternative.
Cabernet Franc is one of 184 wine grape varieties described on
Watch the video below to see an interesting take on the Cabernet Franc wine variety.
You can find more about the personalities of wine varieites by visiting the Winebird Website
In Daring Pairings Evan Goldstein suggests that this variety goes well with goats cheese.
Maybe you could add a food suggestion via the comments box below...
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