Other Names: Aceria, Acheria, Arrouya, Bordo, Bouchet, Bouchy, Breton, Burdeas Tinto, Cabernet, Cabernet Aunis, Cabernet Franco, Capbreton Rouge, Carmenet , Fer Servandou, Gamput, Grosse Vidure, Hartling, Kaberne Fran, Messanges Rouge, Morenoa, Noir Dur, Petit Fer, Petit Viodure, Petite Vidure, Petite Vignedure, Plant Breton, Plant Des Sables, Trouchet Noir, Véron, Véron Bouchy, Véronais, and Cabernet Gris.
Cabernet Franc is one of the major Bordeaux varietals but is used in most clarets as a blending grape rather than the dominating variety in the blend. It is made into single varietal wines in the Chinon and Loire regions of France, in California, and for ice wines in Canada as well. In a general blend, Cab Franc brings a lighter texture than it's offspring Cabernet Sauvignon. It also is very aromatic in nature and contributes to the bouquet with common notes of pepper, tobacco, raspberry, cassis, and sometimes even violets. In general, Cabernet Franc is very similar to Cabernet Sauvignon, but buds and ripens a little earlier and prefers a slightly cooler climate. The vine is vigorous and upright, with dark-green, 5-lobed leaves. The winged clusters are elongate and small-medium in size. The berries are quite small and blue-black in color, with fairly thin skins. Recent DNA studies have determined that Cabernet Sauvignon is the result of a cross between Cabernet Franc and Sauvignon Blanc.