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Red grape variety

Cabernet Franc

Also called Breton, Bouchet

Cabernet Franc is a red grape from south-west France known for fragrant, medium-bodied wines with raspberry, violet and bell-pepper notes. It makes Chinon and Bourgueil in the Loire and blends with Merlot in Saint-Émilion. DNA shows it is a parent of Cabernet Sauvignon, Merlot and Carmenère.

ColorRed (black-skinned)
OriginSouth-west France (parent of Cabernet Sauvignon, Merlot and Carmenère)
BodyMedium
AcidityMedium to high
TanninMedium
Typical aromasraspberry, cassis, violet, bell pepper, tobacco, pepper
Key regionsLoire Valley (France), Bordeaux (France), Friuli-Venezia Giulia (Italy), Tuscany (Italy), Villány (Hungary), Niagara Peninsula (Canada), Finger Lakes (United States), Mendoza (Argentina)

Origin and history

Cabernet Franc is one of the founding grapes of Bordeaux. DNA analysis in 1997 showed that it crossed with Sauvignon Blanc to produce Cabernet Sauvignon, and it is also a parent of Merlot and Carmenère. By the 17th century it was established in the Libournais, on Bordeaux's Right Bank. In the same century Cardinal Richelieu had cuttings taken to the Loire Valley, where they were planted at the Abbey of Bourgueil under an abbot named Breton. His name stuck: Breton is still the Loire synonym for the grape, while Bouchet is used in parts of Bordeaux. Today it ranks among the twenty most widely planted varieties in the world.

Where it grows

In the Loire, Cabernet Franc makes the red wines of Chinon, Bourgueil and Saumur-Champigny. In Bordeaux it is a key partner of Merlot in Saint-Émilion, where it is prominent at Château Figeac, Château Canon and La Mondotte, and it plays a smaller role in the Médoc and in Pomerol and Fronsac. Italy grows it in Friuli-Venezia Giulia, Veneto and Tuscany, including Bolgheri and Tignanello. Hungary uses it in Villány and Egri Bikavér. In North America it does well in cool climates, from the Niagara Peninsula to New York's Finger Lakes, and Argentina grows it in Mendoza, including Paraje Altamira.

Taste, wine styles and food

Cabernet Franc is lighter than Cabernet Sauvignon, giving bright, pale to medium red wines with a peppery edge. Depending on region and ripeness, typical aromas include raspberry, cassis, violets, tobacco and a green note of bell pepper. Loire versions from Chinon and Bourgueil are often the purest expression of the grape. In Bordeaux it adds aroma and freshness to Merlot-based blends, and it is a major part of Château Cheval Blanc in Saint-Émilion. Its acidity and moderate tannin make it a good match for roast pork, poultry, charcuterie, goat's cheese and dishes with herbs or green vegetables.

Test yourself: the Cabernet Franc quiz

Wines made with Cabernet Franc (79)

WineGuessr lists 79 wines made with Cabernet Franc, from 7 countries. Most come from France (63).

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Cabernet Franc: questions and answers

What does Cabernet Franc taste like?

Cabernet Franc tastes of raspberry and cassis with violet, tobacco and a green bell-pepper note. It is lighter and more peppery than Cabernet Sauvignon.

Is Cabernet Franc the parent of Cabernet Sauvignon?

Yes. DNA analysis in 1997 showed Cabernet Sauvignon is a cross of Cabernet Franc and Sauvignon Blanc. Cabernet Franc is also a parent of Merlot and Carmenère.

Which wines are made from Cabernet Franc?

Chinon, Bourgueil and Saumur-Champigny in the Loire Valley are made mainly from Cabernet Franc. It is also a major blending grape in Saint-Émilion, notably at Château Cheval Blanc.

Why is Cabernet Franc called Breton?

Cabernet Franc is called Breton in the Loire after an abbot named Breton, who planted it at the Abbey of Bourgueil in the 17th century when Cardinal Richelieu sent cuttings there.

Other red grapes

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Sources: en.wikipedia.org

Last reviewed October 2026.