Cabernet Franc is a red wine grape variety similar to and a parent of Cabernet Sauvignon. A cross of it with Sauvignon blanc resulted in Cabernet Sauvignon.

Cabernet Franc tends to be softer and has fewer tannins than Cabernet Sauvignon, although the two can be difficult to distinguish. Sometimes the French refer to Cabernets, which could mean either of the two grapes. Its typical aromas include herbaceousness and a pronounced peppery nose, even in ripe fruit. Depending on growing region and the style of wine, additional aromas can include tobacco, raspberry, and cassis.

Cabernet Franc forms part of the Bordeaux blend, usually taking a minor role to Merlot and Cabernet Sauvignon, except in certain wines of the Saint-Émilion appellation. For example, one of the most famous Bordeaux from Saint-Émilion, Château Cheval Blanc, is made primarily of Cabernet Franc.

Many of the red wines of the Loire are primarily Cabernet Franc, especially in the Chinon wine region. As with most French wines, the varietal is not generally mentioned on the label.

In California and other U.S. states, it is often marketed as part of the Meritage blend.

This grape seems suited to colder climate regions, such as New York's Finger Lakes, Ontario's Niagara Peninsula, Prince Edward County, Lake Erie north shore and Pelee Island, Michigan's west coast, and the Okanagan Valley in British Columbia. In all of these areas, Cabernet Franc makes an excellent varietal wine. In the Niagara Peninsula several producers including one in the Short Hills Bench make sub-appellation Cabernet Franc Icewines. In the Hungarian wine region of Villány the grape is used in Bordeaux-style blends and is also bottled as a varietal wine.