Cabernet Sauvignon vs. Cabernet Franc
In this article, we’ll explore the differences between Cabernet Sauvignon and Cabernet Franc. I hope you enjoy it.
About the Two Grapes
Did you know that Cabernet Franc is the parent of Cabernet Sauvignon? How did that happen? Well, Cabernet Franc was accidentally cross-bred with Sauvignon Blanc. It was a chance encounter between two grape varieties in the vineyards of 17th century Bordeaux, where both grapes originate.
According to McLaren Vale Cellars, “For centuries, wine historians and ampelographers speculated about the grape’s origins, with theories ranging from ancient Roman cultivation to medieval monastic development. The truth, when finally revealed through modern DNA analysis [at UC Davis in 1996], proved both simpler and more fascinating than the romantic legends suggested…This accidental hybridisation created a variety that combined the best qualities of both parents—the structure and herbaceous complexity of Cabernet Franc with the aromatic intensity and aging potential enhanced by genetic contributions from Sauvignon Blanc.”
Comparing Cabernet Franc and Cabernet Sauvignon
This table highlights some of the key differences between the two grapes.
| Cabernet Franc | Cabernet Sauvignon | |
| Color | Lighter red | Darker red |
| Tannin | Lower tannin | Higher tannin |
| Acidity | Lower acidity | Higher acidity |
| Age worthiness | Best enjoyed young (under 3 years) | Very age worthy |
| Skin thickness | Thinner skin, which contributes to the lighter color, lower tannin and lower age worthiness | Thicker skin, which contributes to the darker color, heavier tannin and higher age worthiness |
| Aromas and tastes | More perfumy and herbaceous, with notes of raspberry, cherry, plum, cassis, violet, tobacco and bell pepper | Less perfumy and herbaceous, with notes of blackberry, black cherry, cassis, oak, vanilla, smoke, tar, leather, earth, bell pepper, asparagus and green olive (the last three, when the grapes are from cooler climates) |
| Geography | Grown in France, Romania, Hungary, the Balkans, Italy, Australia, New Zealand, Argentina and the United States | Grown throughout the world |
| How is it used | Cabernet Franc is more frequently blended with other wines than drunk on its own. On its own, Cabernet Franc often lacks the structure and complexity to produce a great wine. But when you find a good one, it’s a real treat. | Cabernet Sauvignon is often drunk on its own. Many of the world’s most celebrated wines have been made from this grape. The notable exception is wines from Bordeaux, which are a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. |
If you are not very familiar with standalone Cabernet Francs, I encourage you to buy several bottles and judge for yourself. I think you will find Cabernet Franc to be a great addition to your wine repertoire.
It’s also very fun to try the two wines side by side to see if you notice any of the distinctions I’ve highlighted here.
Cheers!
Betty KNOWS WINES! and what she does not know she will find out! thanks for the info and as always thanks for the great wine party and tasting that you did for us. http://www.facebook.com/PSS.Communications
Thanks Marlene! I appreciate it. And you’re right. I do love to discover new things about wine, so I’m always happy to dig in and learn.
As usual your blogs are full of information I didn’t know about before. Thanks for sharing!
Thanks Leslie!
Me, being the visual person that I am, sincerely appreciate the side-by-side comparison chart that you’ve provided, Betty. Thank you! I personally love Cabernet Franc. You are right in that it is often used to blend with other varietals. I am; however, not a huge fan of most stand-alone Cabernet Sauvignons–unless it’s a truly exceptional bottle. The next time I run into a 100% Cab Franc that is exceptional, I will report back to you, Betty!
Thanks Dawn! Side-by-side comparison charts are my favorites too. Much easier than line upon line of copy. Have you tried Cooper Garrod’s Cab Franc? Some years are very good.
I have not tried Cooper Garrod’s Cab Franc, but based on your recommendation, I will have to! :0)
Not every vintage is great. But the great ones are truly great.
I cannot recall the last time I tried a Cab Franc, and I do not recall what it tasted like. Now I am intrigued and do want to try them side by side as Betty suggests. I feel a tasting coming on… Thank you so much for these great intriguing wine musings!
I feel a tasting coming on too! 🙂
Both Titus and Vermeil have very good Cab. Francs if you are looking. I also like some Bordeaux blends that use~50%. Good luck in your search, I personally like the lower tannin content than a straight young Napa Cab.
Very interesting to read your comments on Sauvignon Cabernet & Franc. However I am somewhat confussed about a South African wine which lists it’s grapes as Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec and Petit Verdot, but says it is a combination of FOUR graper NOT FIVE. Can you please enlighten me on how this can possibly be?
Looking forward to your reply for more education in the wonderful world of wine tasting
Regards
Robert Fearn
All I can come up with is that somebody lost track of their count. Perhaps they were only going to put four wines in, but then they put a fifth one in at the last minute and forgot to update their copy. I think that’s pretty funny. If it were a stamp, it would be worth a lot of money.
Thanks for your insight.
Hi iam new to drinking wine, I like dry red wines so far, and Iam looking for wines that don’t have any residual sugars to them, what are some good wines under $15 that you recommend. And is Cabernet Franc sweeter than Cabernet Sauvignon? And are all Cabernet Sauvignon considered dry or are some considered sweet? Thanks I appreciate your time.
Hi Jen. Thank you so much for your questions. You’ll be surprised to learn that even the driest American wines typically have a wee bit of residual sugar in them. We Americans like our wine a just a little sweet. So winemakers accommodate our likings. In Europe, you might be able to find some bone-dry wines – with 0% residual sugar. But the taste might be a bit challenging if you’re used to drinking CA wines. According to Wine Folly, “Many wine drinkers actually prefer a little residual sugar in their red wine because of the richness, complexity and body sugar adds to wine… but just a touch!” Cabs and Cab Francs are equally dry. Both are considered dry wines. There are plenty of good dry red wines for under $15. Since sugar and alcohol levels are inversely related, I would look for wines with higher alcohol levels (14% and above). They will have lower levels of sugar. I hope this helps.
Thank you for your info, that definitely helps! I appreciate your feedback! We’ll keep in touch. BTW, is there any good wine clubs to join online as far as ordering some wine from time to time.
Thanks a lot,
Jen
I’d love for you to check out our wine club or our wines. To do so, please visit https://www.wineshopathome.com/wine-club/?rep=BettyKaufman or https://www.wineshopathome.com/shop/products/category/wines/?rep=BettyKaufman. If you have any questions, you can reach me at 650-714-7009. Cheers!
Thanks!!!
Great info! Have been consuming pure Cabernet Franc from Chile for the past 5 years if not longer but upon trying the new release compared to a Cabernet Sauvignon for 2016 I favor Cabernet Sauvignon this time. So I did an online search to know the difference between the two wines and discovered your blog. Cheers!
I haven’t tried Cabernet Francs from Chile. I will now be on the lookout. Thanks for the tip!