What is the difference between cabernet and Cabernet Franc?

What is the difference between cabernet and Cabernet Franc?

Cabernet Franc is lighter than Cabernet Sauvignon, making a bright pale red wine that contributes finesse and lends a peppery perfume to blends with more robust grapes. Depending on the growing region and style of wine, additional aromas can include tobacco, raspberry, bell pepper, cassis, and violets.

How would you describe cabernet franc?

Cabernet Franc (“Cab-err-nay fronk”) is medium-bodied red wine whose origins likely lie in the Basque country of France. The wine is loved for its savory, bell pepper-like flavors, medium-high acidity and mouthwatering taste. It is an ideal food pairing wine.

Is Cabernet Franc A sweet wine?

Dry
Cabernet Franc/Sweetness of resulting wine

Cabernet Franc is on the dry side when it comes to sweetness, and it has relatively low acidity. You can expect medium tannins and a medium body—not too heavy, not too thin. Like most red wines, this one is best served at or just below room temperature.

What does cab franc smell like?

One fascinating flavor in Cabernet Franc wines is a disarming aroma often described as bell pepper. In warmer climates, the aroma is a bit sweeter like roasted red pepper or cayenne spiced chocolate, but the pepper characteristic is notable. You’ll either love it or hate it.

What goes well with Cabernet Franc?

Cabernet Franc is a food-friendly wine. There are numerous ways you can easily match Cabernet Franc-based wines with food. For a few tips, try it with roast chicken, pork, roasted or grilled, beef, duck, sausage, lamb, veal, hearty fish dishes, and even hard as well as soft cheese.

Is Cabernet Franc a dry wine?

Cabernet Franc/Sweetness of resulting wine

Does Cabernet Franc need to breathe?

Mencia as a varietal produces wine similar to Cabernet Franc, so we can assume it has thrown some sediment over the last 15 years. You still want to give the wine an initial 30 – 60 mins though. If you are hosting, just serve whites, roses, aperitifs, and light reds first, and leave the wines that need to breathe open.