Cabernet Franc is a close relative of Cabernet Sauvignon and has many similar characteristics, though it tends to be lighter in color and less tannic. It's grown extensively in Bordeaux and the Loire Valley, where it produces a fine, silky wine on its own (Chinon), but the majority of Cabernet Franc is blended with Cabernet Sauvignon and Merlot to produce Bordeaux wines. In the Médoc region of Bordeaux, for example, it typically accounts for 15% of the final blend. Wines from Cabernet Franc grapes are generally medium-full to full-bodied, extremely perfumed, and medium-high in alcohol and acidity. Aromas and bouquet tend toward the herbaceous notes found in underripe Cabernet Sauvignon, as well as slight tobacco and cedarwood. The flavors of Cabernet Franc are typically black currant, cassis, plumbs, strawberry, and a lingering finish of blackberries. The varietal has found some success outside of France, particularly in Italy, Eastern Europe, Australia, New Zealand, Argentina, New York, and the Pacific Northwest. Cabernet Franc has recently become a popular varietal in Napa and Sonoma for both blending (à la Meritage reds) and single varietal bottling. Recommended food pairings include salmon, beef, roast chicken, potatoes with fresh herbs, grilled portabella mushrooms, and hard cheeses.