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A resistant and high yielding grape variety with a good ageing potential
Also called Bouchet (Bordeaux), Breton (Loire Valley)
Originally from the Loire Valley, this variety has also been established in a large number of countries, without however experiencing the worldwide success of its child, Cabernet Sauvignon, the result of being crossed with Sauvignon Blanc. A flagship grape variety of the red wines of Anjou (AOC Anjou, Anjou-Village, Saumur-Champigny) and Touraine (AOC Bourgueil, Saint-Nicolas de Bourgueil, Chinon), it offers fruity and supple wines that improve quickly over time. It is generally associated with other grape varieties (in Gironde and the South-West) except in the Loire where it is found as a mono-varietal. When it is blended, often with Cabernet Sauvignon and Merlot, it tends to be in the minority and brings suppleness and fruitiness. When it is the dominant variety, it brings structure and finesse to wines that can be kept for a long time. Vinified on its own, the grape variety has a very present acidity which brings a sensation of freshness, but which can become very astringent. In warmer climates such as Chile, the grape variety gives softer wines due to the jammy berries.
Loire Valley, (Anjou, Touraine), Bordeaux, South West, Libourne, France
Italy, Spain, Austria, Hungary, United States, Chile, South Africa, New Zealand.
Single varietal in Anjou, Anjour Saumur, Anjou-Village Saumur-Champigny, Bourgueil, Saint-Nicolas de Bourgueil, Chinon. Blended in Saint Emilion, Pomerol, Castillon Côtes de Bordeaux...
Cabernet- d’Anjou, Bourgueil, Saint-Nicolas de Bourgueil, Chinon
When a single grape variety (Loire): colourful wine, intense garnet-red in its youth. Aromatic palette of red and black fruits, undergrowth and vegetation (green pepper is a sign of a lack of maturity). In the mouth, varies between a supple and a structured cuvée with firm tannins. Blended, it brings suppleness and fruitiness.
Not very strong coloured but medium tannin rosé, very fragrant. Aromas of red fruits, undergrowth and smoke. The fruit explodes in the mouth.
Fine charcuterie (terrine, pâté crust, rillettes...). Duck breast or duck confit, confit, beefsteak, roast beef. Barbecue : Grilled red meat.
Aperitif. Tapas with cold cuts (cured ham, dry sausage), grilled fish a la plancha, savoury tarts, stuffed vegetables...
Cabernet Franc, the flagship grape variety of Touraine and Anjou. Known locally as Breton, this grape variety grows on a tuffeau soil, a white clayey-limestone soil, which makes it possible to produce wines that are quite solid and can be kept for a long time (10 years for the best vintages). It thus offers fine, supple, very fruity wines which improve with age. It can also be found vinified as a semi-dry rosé, associated with Cabernet Sauvignon. These are rarer, sweet and fruity wines that can only be found in Maine et Loire.
Also known as regionally: Bouchet, Gros Bouchet (St Émilion and Pomerol), Bouchy (Madiran), Breton (Tourraine, Saumur), Acheria (Pyrenees), Ondarrabi, Hondarrabi Beltza, Noir de Fontarrabie (Basque Country), Noir Dur (Orléans), Véronais, Petit Véronnais, Gros Cabernet, Carmenet, Grosse Vidure.
