If there were indeed an Academy Awards of Wine, few doubt that Cabernet Franc would get the nod for Best Supporting Grape for its role in the great Bordeaux blends of France and the fabulous Meritage blends from California. Ironically, Cab Franc plays its supporting role for its offspring - Cabernet Sauvignon. The genetic geniuses at UC Davis have established that Cabernet Franc is, in fact, the papa while Sauvignon Blanc is the mother of the pretentious Cabernet Sauvignon.

Cabernet Franc is the predominant red grape of the Loire Valley of France where it was first planted in the 16th century. Wine historians suggest that the grape originated in the Brittany region which may account for the grape's preference for cooler climates. Sometime during the 18th century the grape was brought to Bordeaux as "Bouchet" where it flourished in conjunction with its offspring Cabernet Sauvignon. Since the late 1700s, this familiar association has resulted in some to the world' greatest wines. Today, Cabernet Franc constitutes 10-20 percent of the Cabernet Sauvignon based Bordeaux wines from Haut-Medoc and the Merlot based Bordeauxs from Pomerol and St. Emillion.

J.B.J. Portal of Cupertino first imported Cabernet Franc to California in 1872. By the1880s, the grape was planted in the famed Napa to Kalon and Inglenook vineyards and grown around Mission San Jose, some in vineyards owned by Leland Stanford. Unfortunately, those early Cabernet Franc vines did not survive the devastation of phylloxera save a small plot on the Pouroy estate in the hills behind Saratoga.

Cabernet Franc began its comeback when a few acres of vines were planted in the Napa Valley and incorporated into Robert Mondavi 1971 Reserve Cabernet Sauvignon. Acreage steadily increased through the 1970s and 80s as small amounts of Cab Franc were blended with Cabernet Sauvignon and Merlot. In the late 1980s, Californian winemakers and consumers embraced the Meritage blend of classic Bordeaux grapes and Cabernet Franc acreage increased 99 percent between 1990 and 1996. Today there are over 2,000 acres of Cabernet Franc in California. Over half the Cab Franc acreage is found in Napa and Sonoma counties. The other half is scattered throughout the state including the Sierra Foothills and the Livermore Valley.

Growers and vintners alike agree that Cabernet Franc is fairly easy to grow and make into pleasant red wine. The vines are somewhat low in yield but a bit more vigorous that Cabernet

Sauvignon. Cab Franc does well in a wide range of climates and soils but seems to prefer cooler growing conditions. Its ability to withstand killer winters and tolerate harvest season rain makes it a favorite vinifera for cool-climate growers in places like the Finger Lakes region of New York. Cabernet Franc also does quite well in the warmer northern California climes where it is one of the first red varieties to reach full maturity and ripeness.

Cabernet Franc's small, blue-black grapes are relatively thin-skinned and mature in small to medium sized elongated bunches. Most Cab Franc vineyards are planted on north and east facing exposures whose generally cooler temperatures allow the vines to rest from intense summer sun and not deplete the fruit of natural acidity and flavor compounds.

Harvest conditions for Cabernet Franc are similar to those of Cabernet Sauvignon and Merlot. Sugars levels at harvest are around 23 to 26 degrees brix and pH in the 3.4 to 3.8 range. Some vintners will allow the grapes to hang on the vines a bit longer to avoid a green or herbaceous character. Other winemakers will "cold soak" Cab Franc for a day or two prior to fermentation to extract a bit more color and flavor from the skins. Fermentation usually takes a week or so at about 85 degrees.

Cabernet Franc takes to variety of oak treatments from barrels to chips. Most winemakers will age Cab Franc in American, French, and/or Hungarian oak for 12-24 months before bottling. A good candidate for short-term bottle aging, most Cabernet Franc is ready to drink in two to five years.

Light to medium-bodied, Cabernet Franc is a softer wine with less tannin and acid than many other red varieties, including its prodigy. The thin-skinned grapes produce strong aromas and flavors of raspberry, strawberry, cherry, and plum but can occasionally reflect an herbaceous character. Notes of vanilla, cedar, cassis and violets are included in this sophisticated wine with a bright pale red color. Cabernet Franc pairs beautifully with poultry or finned red meat like salmon, tuna, and even sushi.

As with any strong family, it is often left to the patriarch to support the frolics of the offspring. So it is with Cabernet Franc whose mission is to support the celebrity of its famous descendant.