Cabernet Franc

APPEARANCE

ON THE VINE: blue-black berries in small, loosely-packed, conical bunches.

IN THE GLASS: similar to Cabernet Sauvignon – deep garnet centre and ruby rim, moving quickly to a brick-coloured rim with age (a 10-year-old Cabernet Sauvignon may still be ruby when a Cabernet Franc of the same age will be browner).

 

SMELL

Usually very aromatic; sweet spice whiffs – such as nutmeg and cinnamon – are typical; black and red berry fruits, and sometimes the herbaceous fragrance of a Cabernet Sauvignon.

TASTE

Cabernet Franc is lighter in body and tannins – and usually shyer – than Cabernet Sauvignon. Fruity and chewy at times; the term plum-pudding has been used. These wines can be lean and astringent in their youth, softening and integrating faster than Cabernet Sauvignon.

ORIGIN

Genetic profiling has revealed Cab Franc to be a parent of Cabernet Sauvignon. Its home is France, particularly Bordeaux.

IN SOUTH AFRICA

Cabernet Franc was first planted in South Africa in the early 1980s, with much the same following as in France – favoured in blends to complement its more muscular relative, Cabernet Sauvignon. Warwick pioneered the bottling of single-varietal Cabernet Franc in the Cape, its first vintage the 1988.

BEST EXAMPLES

The most famous internationally is Cheval Blanc, from Bordeaux. Cordoba Crescendo is one of the most successful Bordeaux-style blends from South Africa in which Cabernet Franc is the major partner.

MATCHING WITH FOOD

Best served with lighter, spicy red meat dishes; also with quail, chicken with tarragon, ham, pork and veal; or with meaty fish and fish in red wine sauce.

SERVING TEMPERATURE

Between 16º and 18º C.