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Identifying the grape Cabernet Sauvignon Cabernet Franc Chardonnay Chenin Blanc Gamay Gewurztraminer Merlot Muscat Nebbiolo Pinot Noir Resling Sauvignon Blanc Semillon Syrah Tempranillo Zinfandel Other Major Varieties

While this red variety is grown in Bordeaux, it is nearly always in a minority in blends with Cabernet Sauvignon and Merlot. The exception is St-Emilion, where some of the greatest growths, such as Chateaux Cheval Blanc and Ausone, are made from 50% or more Cabernet Franc. A typical Medoc or Graves classed-growth will have 12-15% Cabernet Franc, though petits chateaux are likely to have more. It is dominant in the central Loire vineyards of Touraine, where wines such as Saumur,
Bourgueil and Chinon are essentially Cabernet Franc. Unlike its cousin, it has been little exported, and its status rests with its contribution to the classic Bordeaux blend. Some Cabernet Franc is grown in California, but outside France the grape is most popular in north-east Italy, in the Veneto and Friuli-Venezia Giulia.
In the Loire, where it can be tasted unblended, Cabernet Franc produces a relatively light red wine which only rarely has the capacity to age. Occasional hot years produce Loire reds which improve with bottle-age, but most are drunk young. The Cabernet Franc lacks the tannin, acidity and structure of Cabernet Sauvignon, offering in their place fresh fruit aromas, a characteristic taste of soft fruits, and an earthy taste.