Cabernet Franc vs Cabernet Sauvignon

Cabernet Sauvignon is fuller and more tannic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Cabernet Franc

Red · Bordeaux, France

raspberry, bell pepper, graphite

Cabernet Sauvignon

Red · France, Georgia, Italy

full, firm, blackcurrant and cedar

Bone dry
Sweetness: Bone dry; Medium
Body: Very full; Medium
Tannin: Very high; High
Acidity: High; 12.5 to 14%
Alcohol: 13.5 to 15%; 15 to 17 °C
Serve at: 16 to 18 °C; Bordeaux, Loire
Regions: Bordeaux, Tuscany, Napa Valley, Paso Robles AVA

Only Cabernet Franc

Chicken
Lentils and beans
Goat cheese and feta
Grilled vegetables

Both pair with

No pairing in common.

Only Cabernet Sauvignon

Steak
Lamb
Hard and aged cheese
Mushrooms and truffle

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Cabernet Franc and Cabernet Sauvignon pages.