1–96 of 110
Cabernet Franc—one of the oldest and most respected black grapes, which surprises with its aromatics and elegance. Although it often remains in the shadow of its famous "child" (Cabernet Sauvignon) in the wine world, this red wine is an absolute favorite among wine experts. Cabernet Franc captivates not with power or heaviness, but with subtlety: crisp red berries, violet blossoms, meadow herbs, and a signature, delicate breath of green bell pepper or crushed graphite unfold in the glass. It is a highly versatile, refreshing, and incredibly food-friendly wine that perfectly reflects the spirit of cooler-climate vineyards.
Red dry
Red dry
Red dry
Red dry
Red dry
Red dry
Red dry
Red dry
Red dry
Red dry
Red dry
Red dry
Red dry
Red dry
Red dry
Cabernet Franc is particularly sensitive to soil and climate. It reveals completely different faces depending on its place of origin:
Loire Valley (France): Here, especially in the Chinon, Bourgueil, and Saumur-Champigny appellations, this grape reigns supreme as a 100% varietal wine. The cooler climate and limestone and tuffeau growing sites allow for the creation of exceptionally fresh, mineral, floral, and somewhat savory wines.
Bordeaux Right Bank: In regions such as Saint-Émilion and Pomerol, Cabernet Franc is mostly blended with Merlot. Here it plays a crucial "backbone" role—providing the wine with floral aromas, brighter acidity, and extra elegance that counterbalances the heaviness and jamminess of Merlot.
Due to its medium body, bright acidity, and savory herbal notes, Cabernet Franc is a true gastronomic chameleon.
It is a perfect choice for poultry and pork: roasted chicken with rosemary, pork tenderloin, or duck breast.
Its herbal and bell pepper tones pair wonderfully with dishes rich in greens, tomato sauces, or lentils. It is also one of the few red wines that pair perfectly with goat cheese or even dishes featuring roasted eggplants and zucchini.
It's a direct parent-child relationship! DNA studies have shown that in the 17th century in the Bordeaux region, Cabernet Franc naturally crossed with the white Sauvignon Blanc grape, giving birth to the famous Cabernet Sauvignon. The "parent" (Cabernet Franc) ripens earlier, has a thinner skin, fewer tannins, and is much more oriented towards red fruits and floral aromas.
As with Carménère or Sauvignon Blanc, organic compounds called pyrazines are responsible for this savory aroma. In cooler climate regions (like the Loire Valley), this aroma resembles fresh green bell pepper and adds freshness to the wine. In warmer areas, it softens and transforms into notes of roasted bell pepper or sweet spices.
Absolutely. While lighter, fruit-forward examples are best enjoyed young, high-quality Chinon or Bordeaux blends (where Cabernet Franc plays a major role) have excellent aging potential. The best bottles can improve for 10–15 years or more, acquiring complex aromas of forest floor, dried leaves, leather, and tobacco over time.