Cabernet Franc is usually used as the higher acid, lower tannin blending grape in Bordeaux-style blends. However, Americans do produce lovely, varietally labeled Cabernet Francs from Sonoma, Long Island and the Napa Valley that are stylistically reminiscent of the wines of Chinon (a red wine appellation in the Loire Valley) and St. Emilion. Cabernet Franc is purple in color, with violets and raspberries in the nose, bright berry fruit, green pepper and a leafy, tobacco-like wood shavings undertone.
Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.