Cabernet Franc

The “fresh and savory” red that feels a little lighter on its feet than Cabernet Sauvignon

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Varietal Overview

Cabernet Franc (often called “Cab Franc”) is a red grape that usually tastes bright, aromatic, and a bit herbal—the kind of wine that can feel fancy but still easy to enjoy. It’s originally from France (Loire Valley and Bordeaux), and in Napa and Sonoma, you’ll see it both as a standalone red and as a blending partner that adds lift and fragrance to bigger reds. If you like reds that feel fresh and food-friendly, Cab Franc is a great one to know.

Flavors:

Raspberry or red cherry (bright, juicy red fruit)
Blackberry (sometimes it leans darker)
Green bell pepper or jalapeño skin (that “green” note is what wine folks call herbaceous, totally normal here)
Violet or dried flowers (a pretty floral hint)
Graphite / pencil shavings (a clean, “minerally” smell some people notice)
Black pepper or dried herbs (savory, slightly spicy)

Taste Profile:

Body: usually medium-bodied (not too light, not too heavy)
Acidity: medium to medium-high (makes it feel lively and great with food)
Tannins: medium, often grippy but not harsh (tannins are that gentle “drying” feeling on your gums)
Fruit vs. savory: often both, you’ll get fruit and that leafy/herbal edge
Finish: medium (the flavor hangs around nicely without feeling heavy)
Overall vibe: fresh, lifted, and a little savory, especially compared to Cabernet Sauvignon

Serving Suggestions:

Temperature: 58–65°F (slightly cool room temp). If your house is warm, 15 minutes in the fridge helps it taste fresher and smoother.
Glass: a standard red wine glass is perfect, something with a bit of bowl space helps the aromas pop.
Decanting: optional, but helpful. 15–30 minutes in a decanter (or even just in the glass) can soften the herbal edge and open up the fruit.

Food Pairing:

Cab Franc shines with foods that love a little freshness and herbs:

Grilled burgers or steak with chimichurri (the herbs in the sauce click with the wine’s savory side)
Roast chicken or pork tenderloin with rosemary or thyme (easy, cozy, and very “Cab Franc”)
Mushroom pizza or lentil stew (great if you want a comforting pairing that isn’t too heavy)